The practice of home-made yuba 1 material:
Pork belly, yuba, a little yellow wine, a little soy sauce, onion, ginger, minced garlic, salt and sugar.
Steps:
1, heat the pot first, put a spoonful of cold oil, put pork belly slices after heating,
2. After the medium fire is simmered until the butter is basically oozing from the corners, add a little yellow wine and a little soy sauce and stir fry, then add onion, ginger and minced garlic;
3, stir-fry the fragrance, put the side dishes, turn to the fire, and slightly adjust the salt and sugar;
4, then put the yuba, stir fry until the vegetables are broken.
Making skills of yuba
1. yuba is suitable for burning and mixing as ingredients;
2. The yuba must be soaked in cold water, which will make it neat and beautiful. If it is soaked in hot water, it will be fragile;
3. Soak in clear water (cool in summer and warm in winter) for 3 ~ 5 hours to make it open. Can be meat, vegetarian, roasted, fried, cold salad, soup, etc., the food is fragrant and refreshing, and meat and vegetarian food have different flavors. Yuba is suitable for long-term storage, but it should be kept in a dry and ventilated place. The yuba in the dog days can be dried in the sun and blown several times by the cool wind.
Preservation method of yuba
1-3 months. If you buy yuba with too high water content, you must dry it to reduce the water content to 12%- 14% before you can put it in a fresh-keeping bag, tie the bag tightly and store it in a cool, ventilated and dry place below 33℃.
The practice of home-made yuba 2 peasant yuba braised pork
Raw materials:
Yuba, non-flowered meat, ginger slices, soy sauce, rock sugar
Practice:
1. Cut yuba into pieces of the same size with scissors and soak them in water.
2. Cut the flowerless meat with skin and slice the ginger.
3. Set up the oil pan, see the heat, pour the ginger slices into the pan and saute.
4. Stir-fry the pork without flowers until it changes color, add soy sauce, add a bowl of cold water, bring to a boil over high heat, turn off the heat and stew for about 20 minutes. (You can poke it with chopsticks.)
5. Open a big fire, add a small handful of rock sugar, collect some juice, then pour in the yuba and burn it until it tastes good.
Jiegua Zhi Zhu braised pork
material
250g of roast pork brisket, 300g of zucchini, 200g of Zhi Zhu (after being boiled), 50g of mussel (after being boiled), 50g of garlic (after being stripped and chopped)15g, ginger slices10g, and appropriate amounts of salt, sugar, chicken soup and peanut oil.
method of work
1, roast pork brisket cut into pieces and fly into water for later use; Wash and cut the zucchini into pieces, and remove the capsule for later use;
2, boil the oil, saute the garlic and ginger slices, and stir fry the next melon for a while;
3. Then add a proper amount of chicken soup and mussels, season with salt and sugar, simmer until the melon is soft, add Zhi Zhu and roast meat, simmer for juice, and finally season.
Home-made yuba's' practice 3 yuba chicken pot
Ingredients: chicken wings, yuba, ginger, vegetable oil, soy sauce, cooking wine and salt.
Production method:
1, yuba is soaked in clear water for about 40 minutes, and after it becomes soft, it is drained and cut into sections.
2. The whole wing of the chicken is cut into three sections, and the two sides of the middle wing are obliquely cut with two knives; Ginger slices
3. Put the chicken wings and ginger slices into clear water, boil them, skim off the floating foam on the surface, remove them and rinse them with warm water.
4. Put oil on the pot, heat it to 80%, add chicken wings, and stir-fry until golden on both sides.
5, into the soy sauce, stir-fry until the color is even, cook the cooking wine.
6. Pour in hot water (cover the surface of chicken wings), cover it after the fire is boiled, and simmer for 40 minutes.
7, add yuba, change to medium heat, stew 15 minutes until the soup is thick, and season with salt.
Note: yuba must be soaked in cold water, which can make yuba neat and beautiful. If soaked in hot water, yuba is fragile. When stewing, be sure to inject hot water. Because hot water can quickly solidify the protein on the surface of meat, prevent the loss of amino acids in meat and keep the meat delicious.
Beef tendon yuba pot
Ingredients: dried yuba, beef tendon, mushrooms, star anise, cinnamon, ginger, onion, soy sauce, cooking wine, sesame oil, chopped green onion or diced green pepper.
Production method:
1, beef tendon flying water (that is, beef tendon born in a cold water pot, wait for the water to boil away, continue to burn for 2 minutes, and rinse the blood foam with cold water), and drain.
2, another clean pot, add beef tendon and water just before beef tendon, add star anise, cinnamon, onion, ginger, and soy sauce cooking wine. After the fire is boiled, turn to low heat and marinate until beef tendon is crisp and rotten. Ordinary pot lasts at least an hour.
3. It should be noted here that the materials such as anise cinnamon are marinated for too long, and the soup will taste medicinal. Therefore, here, we need to fish out all the seasoning materials in the middle. If possible, it is best to change the pot, and only transfer the beef tendon and soup to continue cooking until the beef tendon is crisp and rotten.
4. When the beef tendon can be easily pierced with chopsticks, add the soaked yuba and shiitake mushrooms, continue to cook together 10 minutes, then turn to high heat and drain some soup slightly.
5. Finally, order a little sesame oil and sprinkle with chopped green onion or diced green pepper.
Mushroom and yuba mixed with cold melon
Ingredients: Auricularia auricula, yuba, cucumber, shredded onion, minced garlic, white sugar, apple vinegar, salt, Chili oil, sesame oil and a little soy sauce.
Production method:
1, yuba soaked in cold water. Black fungus is soaked in warm water.
2. Wash the cucumber for later use, or use celery instead.
3. Put the soaked yuba and auricularia auricula in the water pot and blanch them. Take it out and immerse it in cold water.
4. Shoot the cucumber into pieces and put it into the material basin. Squeeze the yuba and cut it into small pieces. Tear the fungus into small pieces and put it into the material basin. Add shredded onion and minced garlic.
5. Add sugar, apple vinegar, salt, Chili oil and sesame oil. In spring, the fire is big, so the amount of Chili oil can be reduced appropriately and seasoned a little.
6, then pour a little soy sauce, this may be ok, can be adjusted according to your own taste. Stir well with chopsticks and serve.