Yuba is dried, and impurities may fall on it during the drying process, and blanching can achieve the purpose of sterilization. In addition, there will be a soaking process during the processing of yuba, but due to the long time and proficiency of personal operation, the outside may be soft and rotten, and the inside is still dry and hard. Therefore, when making yuba dishes, proper blanching can not only remove impurities, but also ensure its maturity.

When the soaked yuba needs to be blanched, it can be directly poured into boiling water, which usually takes about 3 minutes to blanch 1-3, so that the taste of the yuba after blanching is soft and tough, and it is more chewy.

Selection skills 1, color: the color of yuba is wheat yellow and slightly shiny. The poor quality yuba is mostly grayish yellow, yellowish brown and dark in color. Some yuba may have uneven colors and different shades, which are inferior products.

2, look at the appearance: good yuba, facing the light, you can see a trace of fiber tissue like lean meat; You can't see the poor quality. You can also look at the cross-section of yuba (loose ones can also be broken and observed again), which shows that the quality of honeycomb hollow is better.

3, smell: yuba is made of soybeans and smells like beans. Odorless yuba is of poor quality. If there are other smells, such as bitterness, sour smell and other irritating smells, don't buy them.