The correct method and time to soak yuba is a very common food, which is very nutritious and delicious whether it is cold or stir-fried, so it is loved by many people. The following is the correct method and time to soak yuba.

The correct method and time for soaking yuba is 1 1. When soaking dried yuba, you can prepare a proper amount of water. The yuba soaked in clear water is tough, chewy and resistant to cooking. When soaking, it is necessary to cut the dried yuba into sections of about 10 cm, then put it in a clean pot and soak it in cold water.

2. In the process of soaking, dried yuba is easy to float on the water surface and is not easy to be soaked, so the best way is to press a clean plate on the dry soil skin and let it penetrate to the bottom of the water, so that it can quickly absorb water and soften, so that dried yuba can be soaked as soon as possible.

3, dry yuba soaked in cold water, it takes three hours or even four or five hours, especially at the corners of the whole bean skin, and the soaking time is relatively long, so when the yuba is soaked in this place, it is best to flatten it or soak it for as long as possible. In addition, when soaking dried yuba in cold water, you can also add a proper amount of white vinegar, which will also make yuba taste better after soaking.

4. It takes 3-5 hours to soak dried yuba in cold water, but it can also be soaked in warm water, and the water temperature can be controlled at about 50-60 degrees. After the dried yuba is put in, it can be soaked in the pot cover to keep the water temperature, so it can be soaked in one hour, but the toughness of the bean skin soaked in hot water is poor, and the yuba soaked without cold water tastes good.

The above introduces the correct method and time of soaking yuba, so that everyone can learn how to soak yuba. When you want to eat dried yuba in the future, you can do it according to the correct method mentioned above. After soaking, yuba can be eaten cold, fried or pickled, and can also be used to make foods with different tastes.

Correct soaking method and time of yuba 2 1, soaking skills of yuba

1. Break yuba into small pieces, about 15 cm long. The corner of Yuba can be broken a little, because it is compact and not easy to get water. Then soak in cold water for 2-3 hours (because the yuba soaked in cold water is tough, chewy, resistant to frying and stewing, and easy to soak in warm water).

2. When soaking, the yuba will float up and cause uneven water absorption. At this time, everyone can hold it down with a clean plate and try to make all the yuba pieces submerged under the water.

3. Some people think it takes 4-5 hours to soak yuba in cold water, and if it takes too long, they will get impatient. If you are in a hurry to cook, you can also soak yuba with warm water instead of cold water, but always pay attention to the hardness of yuba during the soaking process. Generally, it takes about 1 hour to achieve the consistency of soft and hard.

2. How does Yuba soften quickly?

1, microwave oven soaking method

It's a good idea to soak yuba in the microwave oven. Many home experiments have proved that yuba is not only soaked quickly in the microwave oven, but also the finished product is suitable for soft and hard. The method is to put water in a covered container that can submerge the yuba, and heat it in a microwave oven for 3-5 minutes (of course, this depends on the amount of yuba).

2, salt water bubble method

Actually, it's not that difficult to soak yuba. When soaking the yuba, soak it in warm water and add a little salt to the water, so that the yuba will be easier to soak, and the hardness will be uniform, and some places will not be soft and some places will be dry and hard.

3, vinegar bubble method

When soaking yuba in warm water, add a few drops of white vinegar to warm water and soak all yuba in water. Of course, Yuba will not stay in the water honestly. You should press it with a slightly heavier bowl or plate, so that the water will not all pass through the Yuba, and it will take about 3-4 hours to soak.

3. Nutritional analysis of yuba

1, yuba is rich in protein and has high nutritional value;

2. The lecithin it contains can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular diseases and protect the heart;

3, containing a variety of minerals, supplementing calcium, preventing osteoporosis caused by calcium deficiency, and promoting bone development, which is extremely beneficial to the bone growth of children and the elderly;

4, it is also rich in iron, and it is easily absorbed by the human body, which has a certain effect on iron deficiency anemia.

Correct method and time to soak dried yuba 3 1 to prevent Alzheimer's disease.

The content of glutamic acid in yuba is very high, which is 2~5 times that of other beans or animal foods. Glutamate plays an important role in brain activity, so it has a good brain strengthening effect and can effectively prevent Alzheimer's disease.

2. Reduce blood lipids

Phospholipids and soap anhydrides contained in yuba can reduce the content of cholesterol in blood and remove lipid deposits on blood vessel walls, thus effectively preventing hyperlipidemia and arteriosclerosis.

3, prevention and treatment of iron deficiency anemia

100g yuba contains iron 16.50mg, which is rich in iron. Eating yuba regularly can effectively prevent iron deficiency anemia.

4. Prevention of osteoporosis

Yuba contains many minerals and is rich in calcium. Old people often eat yuba to supplement calcium to prevent osteoporosis, and children can also supplement calcium to promote bone development. It is a healthy food for all ages.

5. Taboo of yuba

People who lose weight should not eat more.

Due to the different production methods, the calories of yuba are higher than other bean products, and the calories per100g are 457 kilocalories, so people who want to lose weight had better eat less.

People with nephritis and renal insufficiency should eat less.

The content of protein in yuba is very high. People with nephritis or renal insufficiency should control the intake of protein, and should not eat too much yuba, otherwise it will aggravate the condition.

Gout patients should not eat.

Yuba contains high purine, and gout patients who eat high purine food will cause gout. Eating high purine food is equivalent to injecting a dose of uric acid into the blood, which will increase the concentration of uric acid in the blood and cause an acute attack of gout.

People who are allergic to soy products are not suitable.

Yuba belongs to bean products. If you are allergic to beans, you will have allergic symptoms such as redness, diarrhea, indigestion, headache, sore throat and asthma after eating.

It is not suitable to eat with foods with high oxalic acid content.

Yuba is high in calcium, and it is easy to form calcium oxalate when eaten with foods rich in oxalic acid, which affects the absorption of calcium. Common foods with high oxalic acid content include spinach, amaranth and bamboo shoots.

6, yuba selection method

1, color. The bean curd stick is better in wheat yellow, with a little luster. The poor quality yuba is mostly grayish yellow, yellowish brown and dark in color. Some Yuba may have uneven colors and different shades, which are inferior products.

2. Look at the appearance. Good yuba, facing the light, can see a trace of fiber tissue similar to lean meat; You can't see the poor quality. You can also look at the cross section of Yuba, which presents a honeycomb hollow substance.

3. smell the smell. Yuba is made of soybeans and smells like beans. The quality of odorless yuba is poor. If there are other smells, such as bitter taste, sour taste and other irritating smells, don't buy them.

Step 4 use blisters. Buy home yuba, you can break a short period and soak it in water first. The soaked water is light yellow and not turbid, and the quality is good. Good yuba, after being soaked in warm water, has a certain toughness and can be torn into a little bit.