Dried bean curd, also called dried bean curd skin, is a popular traditional food, known as fishy meat. Yuba has a strong bean flavor and unique taste, which is not found in other bean products. Yuba is a product with a certain structure composed of soybean protein film and fat. It is an edible film with porous network structure formed by the interaction of protein molecules, polysaccharides and fats during denaturation. The yuba has high protein content and low moisture content, and can be used for meat, vegetables, barbecue, frying, cold food, soup, etc. Delicious and refreshing, meat and vegetables have unique flavor.

Yuba can be regarded as a protein-fat complex formed by the interaction between protein and fat, or as a multi-component complex with protein, fat and polysaccharide as the main components.

The production process of yuba is complex, including soybean soaking, pulping, filtering, pulping, heat preservation, bamboo uncovering, drying and other steps. Every step will affect the final quality of yuba. It is precisely because of the complex production process of yuba that it can finally make such high-quality bean products with rich nutrition and balanced energy.

Foam hair method

Although yuba is rich in nutrition, it should be fully soaked before cooking, otherwise it will taste bad. If the foam is not right, the yuba will be hard or completely shapeless. Only the correct foaming method can obtain the best taste of yuba.

The following are the general steps of foaming:

Take out the yuba, rinse it with cold water, and break it into short and suitable pieces, because completely dry yuba is easy to break, and the bend of yuba can also be broken a little, because it is relatively firm here and is not easy to soak.

Add enough cold water to soak, which is generally used here, because the yuba soaked in cold water is more chewy; Soaking in warm water or boiling water is not only easy to fully bloom, but also soft and sticky, and many nutrients are dissolved and lost. Although it takes a long time to soak in cold water, it tastes fresh and crisp. If you are not in a hurry, it is generally recommended to soak the Yuba in cold water.

During the foaming process, yuba may float up, resulting in uneven water absorption. At this time, you can press it with a clean plate and try to soak all the yuba pieces underwater.

Generally, it takes 4 ~ 6 hours to soak in cold water and 2 hours to soak in warm water/kloc-0.

Receive water and drain water.

[Abstract]

Traditional yuba products have a single taste. With the continuous improvement of the food industry, yuba products are rich in nutrition and modernized in consumption, and become nutritional bean products more suitable for modern people's consumption habits.

After the food is dried, the salty substances are concentrated and the flavor of the ingredients can be better absorbed. After the chef's cooking, the unique taste is incomparable with fresh products.

Understanding the correct soaking method has an important influence on the quality of yuba dishes, so we must master some soaking skills of dry goods to taste the best taste of dry goods.