Yuba is a bean product made from soybeans. That is to say, soybean is ground into soybean milk, then the soybean milk is heated and boiled, and after a period of heat preservation, a film is formed on the surface, which is picked out and hung on branches, and then dried. It is called yuba because it looks like a bamboo branch.

1. Soak beans. Soybeans need to be soaked for 8- 10 hour, cleaned and drained. Half a catty of dry soybeans can make about a catty of wet soybeans.

2. pulping. Grind with a cooking machine or a soymilk machine to make soybean milk. The ratio of cold water to soybean is thicker than ordinary soybean milk. Grinding 1 min to make smooth soybean milk juice.

3. Grind the bean dregs for the first time again.

4. Put the filtered soybean milk into the boiling pot, heat and boil for 5 minutes, and keep stirring to prevent the bean dregs from sticking to the pot and affecting the quality of soybean milk. But don't heat it repeatedly.

5. Filter bean dregs.

6. Then, pour the cooked soybean milk into a clean stainless steel basin or stainless steel tray, put a pot under it, put water in the pot, and heat it slightly with water.

7. As the surface of the soybean milk basin is heated, a layer of bean skin begins to appear, which is the yuba skin.

8. Gently pick up chopsticks from both sides, lift chopsticks, and yuba will come out and put it on the stick. Keep doing it.