Yuba is rich in nutrients and has a strong bean flavor. It is very popular. There are many ways to make yuba, such as cold yuba, braised yuba, stir-fried yuba with meat, and making soup with yuba. They are all very delicious. It is very simple to make. I also like to eat bean curd sticks and often use bean curd sticks to make dishes.

I believe everyone is familiar with bean curd. Bean curd is also an ingredient that we often eat in our lives. Bean curd is rich in nutrients, has a rich bean flavor and a unique taste. It is loved by many people, including my family and I. I like to eat bean curd very much and often buy it for cooking. There are many ways to make bean curd. It is very delicious in cold salad, stir-fry, braised, etc. It is also very simple to make. When done, bean curd is even more delicious than meat. Here are the following Let’s share some delicious ways to make yuba. 1. Braised yuba

1. Ingredients: yuba, fungus, carrot, onion, ginger, garlic, starch, salt, oyster sauce, sugar, monosodium glutamate, bean paste, light soy sauce, dried chili pepper, cooking wine

2. Soak the yuba in warm water first. Be sure to soak the yuba completely. Soak the fungus in advance. Wash the onion, ginger and garlic. Chop the green onion, shred the ginger, slice the garlic. Wash the dried chili pepper. Cleanly cut into sections.

3. Wash the soaked yuba, drain the water and cut with a diagonal knife. Pick the soaked fungus, wash and drain the water, tear it into small florets, and put the cut yuba in a basin. In, add a little starch and mix evenly so that each yuba can be evenly coated with starch.

4. Heat the oil in a pot, the oil temperature is 50% hot, put the yuba one by one, fry over low heat, use chopsticks to gently turn the yuba to prevent it from sticking to the bottom of the pot, and remove the yuba Fry until dry and crispy, then remove and control the oil.

5. Leave the bottom oil in the pot, heat the oil, add the onions, ginger, garlic, and dried chili peppers, stir-fry until fragrant, then add the bean paste, stir-fry the red oil, then add the carrots and fungus. Stir fry.

6. Add a little boiling water, then add light soy sauce, oyster sauce, sugar, MSG, cooking wine, salt, then put the fried yuba in, stir-fry evenly, reduce the juice over high heat, and sprinkle with chopped green onion. Remove from the pan.

Tips

Soak the yuba in warm water. Cut the soaked yuba into diagonal sections, wrap it in a layer of starch, and fry it for a while. This will produce the yuba. Crispy on the outside and tender on the inside, with a better taste. 2. Spare Ribs and Bean Curd Soup

1. Ingredients: Bean Curd, Spare Ribs, Dried Longan, Ginger, Salt, Cooking Wine, Green Onion, and Pepper

2. Soak the bean curd in advance and put the pork ribs Wash, soak for half an hour, soak in bloody water, wash and take out, wash the ginger and green onion, slice the ginger and cut the green onion into sections.

3. Blanch the pork ribs in a pot under cold water, add green onions, ginger slices, and cooking wine to remove the fishy smell, bring to a boil over high heat, skim off the floating residue, blanch the water, take it out, rinse with clean water, and drain. Wash the soaked yuba, drain the water and cut into diagonal sections.

4. Prepare a casserole, put the ribs in it, add an appropriate amount of water, clean the longan and put it in, add the ginger slices, bring to a boil over high heat, then reduce to low heat and simmer for an hour.

5. After the cooking time of the pork ribs is up, put the yuba in, continue to simmer for 10 minutes, add salt and pepper to taste, and it is ready to serve. It is delicious, nutritious and delicious.

Tips

1. The pork ribs must be cleaned of blood and blanch them in cold water. When making soup, add enough water at one time, simmer over low heat and add salt. Add it last. The yuba and pork ribs soup cooked in this way is delicious.

Summary: The above two recipes of bean curd are the ones I often make myself. They are simple to make and very delicious. The bean curd must be soaked well, so that it will taste better. Soak the bean curd. It is best to soak it in warm water, and you can add a little salt. The salt can promote the yuba to absorb water quickly, so that the soaked yuba will taste smooth, tender and full of toughness, and the made yuba will taste better.