Yuba is a soy product that we often eat in our lives. Whether it is used cold, braised or stir-fried, it tastes very good, but we all know that most of the yuba on the market is dry. After buying it, it needs to be soaked for a long time before it can be cooked into delicious food. This process is very long for us, and if the yuba is not soaked well, the taste will be affected after cooking, so it will be wasted. Got the ingredients.

When it comes to soaking yuba, everyone will think of soaking it. Many people are confused whether to soak it in cold water or warm water. For these two kinds of soaking, the yuba cannot be soaked perfectly. My family is in This step is added before soaking the yuba, so the yuba can be fully soaked in 3 minutes. The yuba produced in this way is smooth and tender without a hard core. I will teach you this method below. I hope it will be useful to you. Helps.

Soaking yuba

The ingredients we need to prepare are: yuba, warm water, edible salt, and white vinegar.

Then let’s deal with the ingredients: Divide the yuba into small pieces and put them in a basin, add warm water of about 40 degrees. The water temperature should not be too high or too low. If the temperature is too high, the yuba will easily become soft and rotten. Affecting the toughness, if the temperature is too low, the outside of the yuba may be soaked, but the inside may not be soaked properly, resulting in a hard core when eaten.

Then add an appropriate amount of edible salt, because salt can speed up the absorption of water by the yuba, which will allow the yuba to soak faster. Then pour an appropriate amount of white vinegar, because the addition of white vinegar can make the yuba become softer. It is more elastic and tastes better. After all these are done, we cover the yuba with a plate, so that the yuba can be soaked faster. The time is about 3 minutes, and we can open the plate. The yuba has also been soaked.

Whether the yuba soaked in this way is served cold, braised, or marinated, it will taste great, with the right softness and hardness, good toughness, and endless aftertaste. So After soaking the yuba, I believe many people are curious about the cooking method of yuba, so let’s take a look at the delicious method of braised yuba. Once you learn how to cook it, you will make it for dinner today!

Braised yuba

The ingredients we need to prepare are: soaked yuba, green peppers, red peppers, black fungus, green onions, ginger, garlic, tomatoes, eggs, dry starch, Common household seasonings such as edible oil, edible salt, chili sauce, oyster sauce, sugar, pepper, chicken powder, edible salt, water starch, etc.

Then let’s deal with the ingredients: Soak the black fungus according to the method of soaking yuba, then take out the roots and cut them into thin strips and set them aside. Clean the green and red peppers and cut them into pieces and set them aside. Green onions , ginger and garlic are cleaned and cut into pieces and set aside. Wash the tomatoes and cut into pieces and set aside. After soaking the yuba, drain the water and set aside. Break an egg into a basin, add an appropriate amount of dry starch and water, and stir. Set aside the batter that can be drawn.

Then we put the drained yuba into the egg flour batter and stir evenly so that each yuba can be coated with the batter, so that the fried yuba will be crispier. Heat 50% of the oil in the pot Then add the bean curd sticks and fry them over medium heat until golden brown. When the surface of the bean curd sticks bubbles, remove the oil and set aside. Leave the bottom oil in the pot, add dry red chili peppers, onions, ginger and garlic and stir-fry until fragrant. Add the chili sauce and stir-fry the red oil. , add tomatoes and stir-fry to make soup, add green and red pepper segments and fungus, stir-fry evenly.

Pour in the broth, add an appropriate amount of salt, chicken powder, pepper, sugar, oyster sauce and dark soy sauce, stir-fry evenly, then pour in the water starch, turn on high heat to reduce the juice, and add the fried yuba , when the yuba absorbs the excess soup, we can turn off the heat and start the pot. Sprinkle a little chopped green onion. It looks full of color, aroma and flavor. It is very tempting. It also tastes very good. It is smooth and tender without a hard core. It can make Once you take one bite, you will fall in love with it.