In the winter in the north, I am craving for "this dish". It is fragrant with green onions and has a smooth and tender texture. It is more delicious than roasted sea cucumbers with green onions. Bean curd is a soy product that many friends particularly like to eat. It can be eaten cold in summer when the weather is hot. In winter

When the weather gets cold, you can stir-fry or make hot pot, which are both very good choices and suitable for all ages!

Yuba is durable and can last for a year as long as it is stored properly. It is very suitable for use as a food reserve at home in winter when it is inconvenient to go out.

As a traditional specialty delicacy, yuba has a history of more than 1,000 years. The earliest records of yuba can be traced back to the Tang Dynasty.

Bean curd appears more frequently on northern dining tables, so many friends believe that bean curd was first produced in the north and is a northern food.

In fact, it is not the case. Gao'an, Jiangxi, is the first place in the country to produce yuba. The protein content of Gao'an yuba reaches 45% to 50% and the fat content reaches about 30%. It is not sticky after absorbing water and expands, so it is deeply loved by everyone.

In addition to Gao'an, many other places in my country are also rich in yuba. For example, Xuchang in Henan, Hezhou in Guangxi, Sanming in Fujian, and Xinqiao in Guangdong are all very famous yuba producing areas, but they are not as early as those in Gao'an, Jiangxi. Therefore, strictly speaking, yuba It’s considered southern cuisine.

When we usually buy yuba, we will find that there are many types of yuba, and the prices vary greatly, ranging from a few yuan per catty to dozens of yuan per catty. So how can we choose high-quality products when we buy them?

What about the yuba?

Look at the appearance. Generally, yuba can be divided into three levels according to the number of times the soy milk has coagulated, namely first bamboo, second bamboo and third bamboo. The higher the grade of yuba, the better the quality.

The color of the first bamboo is light wheat yellow, and it tastes strong and will not turn bad after being cooked for a long time; the second bamboo is grey-yellow in color, and tastes slightly worse than the first bamboo and cannot withstand cooking; the third bamboo is black and yellow, has the lowest quality, and tastes a bit chewy.

sweet.

Smell When you buy yuba, you can tell the quality of yuba through the smell. Normally, high-quality yuba will have a very strong bean aroma, which is unique to the soy products themselves. The lighter the bean aroma, the better the quality.

Poor, if you smell a pungent odor, it means there are additives, don’t buy it!

Taste: High-quality yuba tastes strong, has a rich bean flavor, is durable in cooking, and is not easily broken. Inferior-quality yuba tastes sour, and is either not soft when cooked, or breaks into pieces when cooked, and cannot be picked up with chopsticks.

Usually when we soak yuba, we soak it in cold water in the morning and eat it directly when we get home in the evening. The yuba soaked in cold water has the best taste, but if you are in a hurry and want to eat it, how can you quickly soak the yuba?

Woolen cloth?

Especially in the cold winter, let’s take a look at the restaurant chef’s method of quickly soaking hair.

We can first soak the yuba in hot water of 70 or 80 degrees, add 1 spoonful of salt, and soak it for 20 seconds to allow the fibers on the surface of the yuba to expand quickly and increase the water absorption capacity of the yuba. Then add an appropriate amount of cold water to cool down. The water temperature is slightly higher than our body temperature.

A few is enough, just feel it with your hands. Then find a heavy object and press the yuba into the water. In about 20 minutes, the yuba will be soft and not raw at all.

There are many ways to eat yuba, but for those in the cold north, people in the cold north will crave "this dish" in winter. It is fragrant with green onions and has a smooth and tender texture. It is even more delicious than roasted sea cucumbers with green onions!

It's just that the price of green onions is really not cheap at the moment. Friends who like to eat, let's take a look!

------Roasted Bean Curd with Green Onions------Ingredients: 200 grams of bean curd sticks, 1 tomato, 20 grams of black fungus, 20 grams of white fungus, 1 green onion, 2 garlic sprouts, 1 spoon of soybean paste, 2 light soy sauce

spoon, an appropriate amount of salt, an appropriate amount of pepper, and a little white sesame. Production steps: Step 1: Use the method of a restaurant chef to soak the yuba first, then cut it into the small sections you like. You can also cut it into oblique sections for easier taste.

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Step 2: Soak the black fungus and white fungus in warm water and clean them. Cut a tomato into small cubes. The sweet and sour tomato juice can make the yuba taste more delicious.

Step 3: Green onions are indispensable for roasting bean curd sticks with green onions. Green onions are relatively expensive now, so I bought one for 2 yuan. Rich people can put in a few more, and add two garlic seedlings to add flavor and color.

Step 4: Heat oil in a pot, then add green onions and garlic sprouts, add 1 tablespoon of soybean paste, and stir-fry until fragrant.