Ingredients: yuba 150g, auricularia auricula 100g, peanut oil, sesame oil, refined salt, monosodium glutamate, starch, ginger, onion and clear soup.

Exercise 1. Put the yuba in the pot, add boiling water until there is no hard core, take it out and cut it into 3 ~ 4 cm long sections. Wash ginger and onion and cut into powder.

2. Wash the black fungus and tear it into small flowers.

3. Heat peanut oil in a wok, add chopped green onion and Jiang Mo, stir-fry a few times, add yuba and auricularia auricula, pour clear soup to boil, simmer for 3 minutes, add refined salt and monosodium glutamate, turn to high fire to collect juice, thicken water starch and pour sesame oil.

Yuba quail egg dessert store

Ingredients: yuba 100g, 8 quail eggs, 30g tremella, 350g rock sugar and 6 cups of clear water.

Exercise 1. Soak yuba and tear it into small pieces for later use.

2. Quail eggs are boiled, soaked in cold water and shelled.

3. Soak tremella in clear water for about 1 hour, fry off hard stems, fly water and drain.

4, rock sugar mashed.

5, 6 cups of water, boil for half an hour, add rock sugar and yuba, cook until the rock sugar is completely dissolved, add quail eggs.

Dried bean curd and sliced melon soup

Ingredients: yuba 100g, cucumber 100g, chopped green onion, shredded ginger, refined salt, monosodium glutamate, clear soup and salad oil.

Exercise 1. Soak yuba in warm water and cut into sections.

2. Wash and slice the cucumber for later use.

3. Pour salad oil into the hot pot, add chopped green onion and shredded ginger until fragrant, add clear soup, add yuba and cucumber to boil, skim the floating foam, add refined salt and monosodium glutamate to taste, and then cook for 2 minutes.