Yuba, that is, tofu skin.

Yuba is a traditional food that people in China like very much. It has a strong bean flavor and a unique taste that other soy products do not have. From the point of view of nutrition, yuba has special advantages that other bean products can't replace. Compared with ordinary bean products, the balanced energy ratio yuba has higher nutritional density, and each 100g yuba contains 14g fat, 25.2g protein, 48.5g sugar and other vitamins and mineral elements. The proportion of these three energy substances in yuba is very balanced, which is close to the energy intake ratio recommended by Dietary Guidelines for China Residents. It is a kind of high-quality bean product with rich nutrition and can provide balanced energy for human body. This kind of food, eaten before and after exercise, can quickly replenish energy and provide protein for muscle growth.

Yuba is yellow and white in color and bright in luster, and is rich in protein and various nutrients. Soak in clear water (cool in summer and warm in winter) for 3-5 hours before applying. It can be meat, vegetarian, roasted, fried, cold salad, soup and so on. The food is fragrant and refreshing, and the meat and vegetables have their own flavors. Yuba is suitable for long-term storage, but it should be kept in a dry and ventilated place. The yuba in dog days can be dried in the sun and blown by the cool breeze several times.

The making method of yuba:

1. Pick beans and peel them. It is advisable to choose soybeans with full particles and screen out dust and impurities. The selected soybeans are crushed and peeled with a peeler, and the skins are blown clean. Peeling is to ensure yellow and white, and improve the utilization rate and yield of protein.

2. soak beans. Soak peeled soybeans in clear water for 4-5 hours in spring and autumn and 7-8 hours in winter, depending on season and temperature. The ratio of water to beans is 1: 2.5. It is advisable to knead beans by hand to swell and harden, not to be soft.