Yuba is a bean product that many friends especially like to eat. It can be eaten cold in summer when the weather is hot, and it can be fried or eaten in hot pot in winter. It is a very good choice for all ages! Yuba is durable and can be preserved for one year as long as it is properly preserved. It is very suitable for being used as a grain reserve at home when it is inconvenient to go out in winter.
As a traditional special food, yuba has a history of 1000 years, and the earliest record of yuba can be traced back to the Tang Dynasty. There are many yuba dishes in the north, so many friends prematurely think that yuba originated in the north and is a delicacy in the north. In fact, Gao 'an, Jiangxi Province is the earliest place to produce yuba in China. The protein content of Gao 'an yuba is 45% to 50%, and the fat content is about 30%. It is not sticky after absorbing water and swelling, and is deeply loved by everyone.
In addition to Gao 'an, yuba is also abundant in many other places in China, such as Xuchang, Henan, Hezhou, Guangxi, Sanming, Fujian and Xinqiao, Guangdong, all of which are very famous yuba producing areas, but the time is not as early as Gao 'an, Jiangxi, so strictly speaking yuba can be regarded as southern cuisine.
When we usually buy yuba, we will find that there are many kinds of yuba, and the prices vary greatly, ranging from a few yuan a catty to dozens of yuan a catty. So how can we choose high-quality Yuba when we buy it?
Look at the appearance
Usually yuba can be divided into three grades according to the times of soybean milk solidification, namely, one bamboo, two bamboo and three bamboo. The higher the grade of yuba, the better the quality of yuba. The head bamboo is light wheat yellow in color, rich in taste and not rotten after long cooking; The second bamboo is grayish yellow in color, slightly inferior to the first bamboo in taste, and is not resistant to cooking; Bamboo is black and yellow with the lowest quality and tastes a little sweet.
smell
When you buy yuba, you can judge its quality by its smell. Usually high-quality yuba has a very strong bean flavor, which is unique to soy products. The weaker the bean flavor, the worse the quality. If you smell a pungent smell, it means there are additives. Don't buy it!
Pin taste
High-quality yuba is rich in taste and bean flavor, which can be cooked for a long time and is not fragile. Inferior yuba will taste sour, either not soft, or it will break when cooked, and chopsticks will not move.
Usually, we soak yuba in cold water in the morning and eat it directly at home at night. The yuba soaked in cold water tastes the best, but how can we make it quickly if we are in a hurry to eat it? Especially in the cold winter, let's take a look at the methods of hotel chefs to soak their hair quickly.
We can soak the yuba in hot water of 70-80 degrees, and add 1 tablespoon salt for 20 seconds to make the fibers on the surface of yuba expand rapidly and increase the water absorption capacity of yuba. Then, we can add an appropriate amount of cold water to cool down until the water temperature is slightly higher than our body temperature, and we can feel it with our hands. Then, we can find a heavy object to press the yuba into the water, so that the yuba can be soaked in about 20 minutes, and the middle is soft.
There are many ways to eat yuba, but in the cold north, you can enjoy this dish in winter. With onion fragrance, it tastes tender and tastes better than sea cucumber with onion! It's just that the price of green onions is not cheap at present. Come and see friends who like to eat!
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Ingredients: yuba 200g, tomato 1 piece, auricularia auricula 20g, tremella 20g, scallion 1 root, 2 garlic seedlings, soy sauce 1 spoon, 2 tablespoons of soy sauce, appropriate amount of salt, appropriate amount of pepper and a little white sesame.
Production steps:
Step 1: Soak the yuba in the chef's way first, and then cut it into small pieces you like, or you can cut the knife obliquely, which is more convenient to taste.
Step 2: Soak Auricularia auricula and Tremella in warm water and clean them. Dicing tomatoes into sweet and sour tomato juice can make yuba taste more delicious.
The third step: green onions burn bamboo, and naturally green onions are indispensable. Now the price of green onions is relatively expensive, and 2 yuan is spent 1 tree. Local tyrants can put more trees and add two garlic seedlings to enhance the fragrance and color matching.
Step 4: Heat the oil in the pan, then add the green onions and garlic sprouts, add 1 tablespoon soy sauce and stir fry until fragrant.
Step 5: Add diced tomatoes, stir-fry tomato juice, season with salt, pepper and soy sauce, and then add half a bowl of water to boil.
Step 6: Add yuba, auricularia auricula and tremella, simmer for 3 minutes, let yuba absorb enough soup, then turn off the fire until the soup thickens, then turn off the fire, sprinkle a layer of white sesame seeds on the decorative plate, and burn yuba with onion is delicious, much more delicious than burn sea cucumber with onion!