Yuba has special advantages that other bean products can't replace, and its energy ratio is balanced. Compared with ordinary bean products, yuba has higher nutritional density. How to make yuba? Next, let me share my practice. Make a simple pork belly fried zucchini fried yuba. Because the process of yuba is different, yuba will be soft and rotten after soaking or cooking, and it is not easy to cook because it is unfamiliar with yuba. There are many flavors and varieties of food made of yuba, such as: cold yuba, braised duck with yuba, and yuba arhat.

We can soak the yuba in cold water for about two hours, which will make it easy to foam, and the hardness will be more uniform, so that some places will not be soft and some places will be dry and hard, and it will save time. If your favorite yuba is tough, chewy and resistant to frying and stewing, you can soak it in cold water! When the yuba completely absorbs water, it will not rot when used in cooking or soup, and its toughness will be preserved.

First, we need to know about Yuba. The raw material of yuba is soybean. Soak soybeans for 12 hours, and grind them into soybean milk. After the soybean milk is boiled, let it stand. After a period of time, a film will form on the surface of soybean milk. Stir the film gently, hang it on a bamboo pole and dry it, which is the yuba we usually see.

Some yuba really can't be soaked, and some are too bad. Pay special attention to time when soaking yuba. If you soak it, it really doesn't matter whether your cooking is good or not. Remember, never use boiling water as a yuba. If you are in a hurry, you can only use warm water. You must control the soaking time. Yuba is also called bean towel and tofu here. It originated in the Tang Dynasty and has a history of 1000 years. It is the best ingredient to eat hot pot.

Try to choose light yellow when buying Yuba, not too white or too dark. This is not good. When soaking, you need to cut the yuba into small pieces, not put the whole root in it.