1, inextricably linked, blanched for 2 minutes.

2. Scrambled eggs, fried ginger and garlic.

3. Add onion and stir fry, and add thousands of shreds.

4. Add a spoonful of soy sauce and a spoonful of beef sauce.

5. Add eggs, vegetables and onions and stir well, then serve.

The texture of tofu skin is relatively thin, because it is a natural oil film formed naturally on the surface of soybean milk after boiling. Jump up this oil film and dry it, and it will become the tofu skin we see in the market.

And thousands of pieces are pressed, which has the same effect as dried tofu. It tastes a little dry, and you need to add seasoning such as salt when you eat it.

In fact, yuba is the same thing as tofu skin, that is, boiling soybean milk, keeping warm to form an oil film, and then picking up this oil film to dry. The difference between it and bean curd skin is that bean curd skin is flat when it is dry, while yuba lets it droop naturally, so that it will become branches when it is dry. There are also many ways to make yuba, which can be vegetarian, roasted or fried. It tastes very delicious.