1. How to make cold yuba, cucumber and peanuts?
List of ingredients
Cucumber, peanut, yuba, salt, sesame oil, pepper, soy sauce, cinnamon, star anise, olive oil and vinegar.
manufacturing process
1. Soak the yuba in cold water the night before, and hold it down with something to ensure that all the yuba are submerged.
2. Put pepper, star anise and cinnamon bag in a seasoning bag, put it in clear water, and put peanuts in it to cook until the peanuts are soft.
3. Cook the yuba in water, take it out and let it cool and cut into small pieces. Wash cucumber, peel and cut into small pieces.
4. Mix yuba cucumber, add salt, soy sauce, vinegar, sugar, pepper and olive oil and mix well. Put peanuts on it and drop some sesame oil.
II. Brief introduction of yuba
Yuba, also known as bean curd, is a popular Hakka traditional food and a common food raw material in Chinese areas. It has a strong bean flavor and a unique taste that other bean products do not have. The yuba is yellow and white in color, shiny and bright, rich in protein and various nutrients. It can be spread after being soaked in clear water (cool in summer and warm in winter) for 3-5 hours. Can be meat, vegetarian, roasted, fried, cold salad, soup, etc., the food is fragrant and refreshing, and meat and vegetarian food have different flavors. However, patients with nephritis, renal insufficiency, diabetic ketoacidosis and gout are not suitable for eating yuba. Yuba is made by boiling soybean milk, keeping the temperature for a period of time, forming a film on the surface, picking it out and hanging it into branches, and then drying it. Its shape is similar to bamboo branches, and it is called yuba. Yuba is a product of a certain structure composed of soybean protein film and fat. High nutritional value, easy preservation and convenient eating are favored by consumers at home and abroad. The word "bean curd" first appeared in Li Shizhen's Compendium of Materia Medica. Li Shizhen said that when soybean milk was heated, a film appeared on the surface, which was taken out and dried to obtain bean curd. The quality of yuba is divided into three grades, and the lighter the color, the higher the nutritional value. Yuba is rich in protein and low in water content; And contains nutrients similar to soybeans, such as soybean protein, dietary fiber and carbohydrates.
III. Efficacy of yuba
Yuba contains a variety of minerals, which can supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development and concentrate the essence of soybeans. It is a nutritional champion in bean products. Eating yuba regularly can strengthen the brain, prevent Alzheimer's disease, prevent arteriosclerosis, protect the heart, reduce the cholesterol content in the blood, and prevent hyperlipidemia and arteriosclerosis. It has the effects of clearing away heat, moistening lung, relieving cough and eliminating phlegm, and is suitable for almost everyone. The content of glutamic acid in yuba is very high, which is 2 ~ 5 times that of other beans or animal foods, and glutamic acid plays an important role in brain activity, so yuba has a good brain-strengthening effect and is helpful to prevent Alzheimer's disease.