Bean curd is a household ingredient and is a soy product. Yuba is suitable as a cold dish or stir-fried with other ingredients. It tastes very chewy. The yuba we buy are all dried products, so they need to be soaked before frying. How to choose the water for soaking yuba is also very particular. The temperature should not be too high or too low. Hot or cold water for soaking yuba?

It is more recommended to use warm water, the best water temperature is 40℃.

It is not recommended to soak yuba in hot or cold water. It is best to soak in warm water. Although hot water can shorten the soaking time, it can easily soak the yuba and reduce its taste. Soaking in cold water takes a long time. Using warm water can not only shorten the soaking time of the yuba, but also prevent it from soaking and make it taste better. If it is long yuba, it is best to cut it into small sections when soaking. Is it normal for the water used to soak yuba to turn yellow?

The water will turn yellow after soaking yuba, but it depends on whether the water is clear or not. Take a few pieces of yuba and soak them in warm water for 10 minutes (the softer, the better). The water of real yuba is yellow but not turbid, while the water of fake yuba is yellow and turbid.

In addition, true yuba is light yellow, has a certain luster, and the fibrous structure can be seen through light. Fake yuba is one white, one yellow and one black. And no fibrous tissue is visible. The yuba soaked in warm water will have a certain elasticity when pulled gently, while the fake yuba has no elasticity. What is yuba made of?

Yuba is a soy product made from soybeans. To make yuba, soy milk is heated and boiled. After a period of heat preservation, a thin film is formed on the surface. The yuba is picked out and hung into branches, and then dried in the sun. Its shape resembles a bamboo branch, so it is called yuba. Yuba is a product with a certain structure composed of soy protein film and fat. It has high nutritional value, is easy to store and is convenient to eat.