A very special bean product often appears on many people's dining tables, that is, yuba, which is a dish that has existed for a long time in China. However, some people still have some blind spots in knowledge about yuba, that is, what kind of water should yuba be soaked in to ensure its integrity and taste?

As we all know, if yuba is soaked in cold water, it may take a long time to soften, and it may take half a day to really soften and cook other dishes. For some impatient people, the waiting process is a kind of suffering. Especially after running, there will always be a short period of hard, that is, incomplete soaking. So many people began to choose hot water to soak, saving time, but the yuba soaked in hot water is not easy to form, or even a little rotten, so hot water is definitely not desirable.

Therefore, the correct soaking method should be to neutralize the two, that is, to use warm water and add some salt to it, so that it is easy to soften, and it is not necessary to wait too long. The key is that it will not rot, and there will be no small pieces of hard, which is very easy to use!

Then let's learn two dishes about yuba today. The taste is very good. The key is simplicity!

First, vegetarian baked bean curd bamboo

Practice:

(1) First, according to the above method, the yuba is softened, and then cut into small pieces with uniform size for later use, and the ginger is shredded for later use;

(2) Prepare a wok, then add a proper amount of oil into the wok, and after the oil is heated, add a little shredded ginger to saute;

(3) Prepare a little pepper water, then add sugar, salt and soy sauce to boil;

(4) Put the soaked yuba into the pot, simmer for a few minutes, let the soup be absorbed, then add a little monosodium glutamate, sprinkle some water starch to thicken, and then add a little coriander to decorate the pot.

Second, cold yuba

(1) First, soak the yuba, control the fresh yuba to dry, and cut it into filaments with uniform thickness;

(2) blanching auricularia auricula with hot water and cutting into small pieces;

(3) cleaning the green pepper, and then shredding the green pepper;

(4) Add a proper amount of salt, vinegar, sugar, soy sauce, oil consumption and monosodium glutamate, and then mix them evenly.

Two dishes about yuba are so simple, but they are very practical and often eaten by many people. I have given you all the methods, so try them quickly!