If you want to eat delicious yuba delicacies, you must first know how to make delicious yuba. So how to make delicious yuba? What are the ways to make yuba? Today I recommend four delicious ways to make yuba. I hope friends who want to try it can save them!

How to make delicious yuba

Yuba and fungus soup

Ingredients: 150 grams of yuba, 100 grams of black fungus, peanut oil, sesame oil, refined salt, Appropriate amounts of MSG, water starch, ginger, green onions, and clear soup.

Method:

1. Place the yuba in a basin, add boiling water and soak until there is no hard core, take it out and cut it into 3 to 4 cm long sections. Wash the ginger and green onion and cut into pieces.

2. Wash the black fungus and tear it into small florets.

3. Heat the peanut oil in a wok, add the minced green onion and ginger and stir-fry briefly. Add the yuba and black fungus and stir-fry for a few times. Pour in the clear soup and bring to a boil, then reduce the heat and simmer for 3 seconds. Minutes, add refined salt and MSG, turn to high heat to reduce the juice, thicken with water starch, pour in sesame oil and serve.

Beef tendon and yuba stew

Ingredients: dried yuba, beef tendon, shiitake mushrooms, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of soy sauce, appropriate amount of cooking wine, sesame oil, Chopped green onions or diced green peppers.

Method:

1. Beef tendon with flying water (that is, raw beef tendon in a cold water pot, wait for the water to boil, continue to cook for 2 minutes, rinse the blood foam with cold water), Drain.

2. Take a clean pot, add beef tendons and add water just enough to cover the beef tendons. Add star anise, cinnamon bark, green onion segments, ginger cubes, and soy sauce cooking wine in appropriate amounts. Bring to a boil over high heat. Reduce the heat to low and simmer until the beef tendons are tender and tender. This will take at least an hour in a regular pot.

3. What should be noted here is that if the star anise, cinnamon and other ingredients are marinated for too long, the soup will have a medicinal smell when used, so here, we need to fish out all the seasoning ingredients in the middle. If possible, it is best to change the pot, transfer only the beef tendon and soup water, and continue cooking until the beef tendon is crispy and tender.

4. When the beef tendon can be easily pierced with chopsticks, add the soaked yuba and shiitake mushrooms, continue to cook for 10 minutes, then turn to high heat to slightly dry out the soup.

5. Finally, add a little sesame oil and sprinkle with chopped green onion or diced green pepper.

Steamed shrimp with yuba

Ingredients: 8 prawns, 30 grams of dried yuba, appropriate amount of chopped chives, seasonings: minced garlic, light soy sauce, cooking wine, sesame oil.

Method:

1. Soak the dried yuba in water.

2. Wash the shrimps, fry the shrimp guns and legs, cut the backs of the shrimps with a knife, and remove the shrimp lines.

3. Rinse the soaked yuba with water, blanch it in boiling water until it is nine-mature, and take it out.

4. Cut the blanched yuba into small pieces and spread them on a plate.

5. Place the processed shrimps on the yuba.

6. Mix all the seasonings into sauce.

7. Pour the sauce on the shrimp and yuba, put it in a steamer and steam for 8 minutes. After taking it out of the pot, sprinkle with chopped chives.

Fungus and yuba mixed with cucumber

Ingredients: fungus, yuba, cucumber, shredded green onions, minced garlic, sugar, apple cider vinegar, salt, chili oil, sesame oil, and a little soy sauce.

Method:

1. Soak the yuba in cold water. Soak black fungus in warm water.

2. Wash the cucumbers and set aside. You can also use celery instead.

3. Blanch the soaked yuba and fungus in a pot of boiling water. Remove and immerse in cold water.

4. Cut the cucumber into pieces and put them in the feeding basin. Squeeze out the water from the yuba and cut them into small sections. Tear the fungus into small pieces and put them in the feeding basin. Add shredded onions and minced garlic.

5. Add sugar, apple cider vinegar, salt, chili oil, and sesame oil. In spring, when the heat is high, you can reduce the amount of chili oil and add a little seasoning.

6. Pour in a little soy sauce, this is okay, you can adjust it according to your own taste. Stir evenly with chopsticks and serve.