Raw material details
condiments
250g of water-borne yuba, 0/00g of water-borne tremella fuciformis/kloc-,and half a carrot.
condiment
Chopped green onion, ginger slices and garlic slices 12g, 3/5 tsp of refined salt, 0/5 tsp of monosodium glutamate, 0/2 tsp of soy sauce 120g of fresh soup120g, 70g of water starch and 35g of vegetable oil.
Practice steps
first step
Wash the tremella, wash the yuba and cut it into 3 cm long and 1 cm wide sections.
Second step
Add a proper amount of water to the pot, put it on a big fire to boil, blanch the cut yuba in a boiling water pot, take it out and squeeze out the water for later use.
Third step
Heat a wok with high fire, pour in vegetable oil, when the wok oil is 60% hot, add ginger slices and garlic slices for frying, add yuba, tremella and carrot, add fresh soup, add soy sauce, refined salt and monosodium glutamate, thicken with water starch after boiling, and sprinkle with chopped green onion, and serve.
The nutritional value of yuba is high. Yuba contains glutamic acid with high content. This glutamic acid has a good effect on the brain, which can not only refresh the mind, but also improve people's memory, so eating yuba can also improve the brain.
In addition, the phospholipids contained in yuba can well reduce the cholesterol content in blood, so regular consumption of yuba will be beneficial to the prevention and treatment of hypertension and arteriosclerosis. Yuba is also a bean product, which can supplement calcium if eaten regularly.