1 Is bean curd stick a hair product?

Bean curd stick is indeed a bean curd product, because bean curd stick itself is a bean product that has been fermented by beans, so it is best not to eat it, including Patients with diabetic acidosis should not eat bean curd, especially friends who are losing weight, try not to eat bean curd to avoid making their bodies obese.

2 How long is the best time to soak yuba?

1. Before soaking, yuba is golden yellow, slightly darker than ordinary yuba.

2. There is still a slight oily sheen under the light, which is so tempting.

3. When broken, it is slightly harder than ordinary yuba, but very brittle.

4. Freshly soaked After five minutes, it begins to soften.

5. After soaking for half an hour, the color becomes lighter, the volume begins to expand, and it is slightly harder.

6. After soaking for one hour, it has become softer. It is basically soaked until soft, and the volume has expanded by almost one-third.

7. After soaking for two hours and draining the water, the white and fat fried chicken is cute. 3 How to stir-fry beef with bean curd

Stir-fried beef with bean curd is suitable to be eaten in autumn, and bean curd has the function of nourishing the brain, and beef can activate blood circulation, giving you a warm feeling in this season, and it is a delicious dish When the fried beef with yuba is served, is there a rush of spring breeze? So how to make it?

1. Cut the beef tenderloin into thin slices;

2. Cut the beef tenderloin into thin slices Then put it in a container, add cooking wine, dark soy sauce, white pepper, and dry starch, stir evenly and marinate for 10 minutes;

3. Soak the yuba in water until there are no dark lumps That's it, cut the soaked yuba into sections;

4. Slice the garlic and cut the green onions into sections. Heat the oil to 70% over high heat, then add the garlic slices and green onion sections;

5. After the aroma comes out, pour the beef into the pot and stir-fry until it changes color. You can add a little water in the middle;

6. Add the cut yuba segments;

7. Stir-fry for a few times, then add oyster sauce and salt to taste, and finally pour water and starch to thicken it for about ten seconds;

8. When the soup thickens, turn off the heat. Drizzle a few drops of sesame oil before serving.