Raw material details

condiments

250g of water-borne yuba and 0/00g of water-borne tremella fuciformis/kloc-.

condiment

Chopped green onion, ginger slices, garlic slices * * * 12g, refined salt 3/5 tsp, monosodium glutamate15 tsp, soy sauce12 tsp, fresh soup 120g, water starch 70g and vegetable oil 35g.

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 heated to 60%, add ginger slices and garlic slices for frying, add yuba and tremella, 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.