Main components; 300g yuba, cucumber 1.

Accessories; Sesame oil 1 spoon oyster sauce 1 spoon chicken essence, a little salt and vinegar, 2 tablespoons garlic and 3 cloves of cloves.

Practice of cold mixing yuba

1. The yuba is soaked in advance and cut into small pieces.

2. Blanch in boiling water for 2 minutes.

3. Take out and drain the water.

4. Cucumber is broken with a knife.

5. Cut small pieces diagonally.

6. Put the yuba and cucumber into the pot.

7. Add minced garlic.

8. Add chicken essence, oyster sauce, salt, sesame oil and vinegar and mix well.

9. Serve on a plate.

Extended data

The word "tofu" first appeared in Li Shizhen's Compendium of Materia Medica. Li Shizhen said that when soybean milk was heated, a film appeared on its surface, and it was taken out and dried to get tofu. The quality of yuba is divided into three grades, and the lighter the color, the higher the nutritional value. Yuba is rich in protein and low in water content; It also contains nutrients similar to soybeans, such as soybean protein, dietary fiber and carbohydrates.