Cold salad is very popular in summer, which is cool and refreshing, especially appetizing and easy to cook. Almost all of them are boiled in a short time and then seasoned, which saves time and effort and is suitable for summer. Many ingredients can be made into cold salad, such as fungus, eggplant, cucumber, cowpea, potato and so on. Among them, the cold salad made of yuba is very popular, and the more you chew it, the more fragrant it is.
It is easy for yuba to make cold dishes. You can mix cold dishes after soaking, but some people find that the cooked food is always not delicious. Either yuba tastes soft and weak, or yuba has a hard core to chew. How can it be as delicious as in a restaurant?
There are also tricks to make cold yuba, not just seasoning, but also the taste of yuba itself.
My uncle's chef told me to remember the "three tricks" if you want to make a good cold yuba. Yuba is soft without hard core, without losing tendons!
Let me share with you the practice of cold-mixed yuba. According to this method, you can also make it as delicious as in a restaurant. It's the hottest time all the year round. It's very suitable to learn a cold yuba, which can not only eat well but also increase nutrition. Come and have a look.
The steps of cold bean curd stick:
Prepare a few yuba and some side dishes (you can add green pepper, celery, cucumber, black fungus and so on. According to one's own preferences)
First of all, tofu is soaked in advance, and only when the tofu itself is processed can it be delicious. However, some people often make mistakes when soaking tofu in boiling water, trying to speed up the soaking. This is not desirable, because tofu is soaked in hot water for a short time, and there will be hard cores in it. After a long time, it will become soft and collapse. Therefore, no matter how long it takes to soak in hot water, it tastes bad and is not recommended.
If you really want to shorten the soaking time, you can use warm water, as long as it doesn't burn your hands. This soaked yuba will not affect the surface of yuba.
But the best yuba is soaked in cold water. Add some salt to the water to speed it up. The yuba soaked in cold water has a strong taste, both inside and outside. The more you chew, the more fragrant it is.
When soaking the yuba, first break it into small pieces, add salt and water, press a plate on the surface, and wait patiently for a while until the yuba is completely soaked.
Take out the soaked yuba and wash it several times. In order to remove dirt and salt, don't soak without washing.
Wash the yuba and control the water. Add water to the pot and bring to a boil. Pour the yuba into the pot and cook for half a minute.
After the yuba is cooked, take it out and immediately pour it into cold water to cool it to ensure the taste of yuba remains unchanged. It's wrong to cool it directly after blanching, which is not conducive to seasoning and taste.
Then, treat the side dishes and blanch them until they are not cooked.
Put yuba and side dishes in a bowl, add minced garlic, Chili powder, white sesame seeds and chopped green onion in a small bowl, and pour hot oil into the bowl to stimulate the fragrance.
Add salt, soy sauce, sugar and vinegar and mix well.
Finally, pour the juice into the yuba, stir well, and a cold yuba is ready. Soft without hard core and without tendon. This taste is the best.
The juice made in this way is very delicious when poured into Yuba, without losing the cooking skills of the restaurant.
Have you learned all the methods of cooling yuba? Remember three suggestions:
1) The yuba should be soaked in cold water, not boiled water or directly cooked in the pot, otherwise the taste of yuba is very poor, and the yuba soaked in cold water has the best taste. In order to speed up the soaking, warm water and salt can be used instead.
2) The blanching time of yuba should not be too long. The blanched yuba should be cooled in cold water, so that the treated yuba will be stiff.
3) To make juice, you should first stir the fragrance with oil and red oil, and then add seasonings to taste, so that it looks good and fragrant.