Among bean products, yuba has the highest nutritional value. It is rich in protein, phospholipids and glutamic acid. It smells rich in bean flavor, and there are many ways to do it. It can be meat or vegetarian, and it is very delicious.

Materials for stir-frying yuba

Dried yuba100g water-borne auricularia auricula 30g

A small piece of carrot and a small piece of green pepper

A piece of salt, soy sauce and edible oil for shallots are appropriate.

A teaspoon of sesame oil

The practice of stir-frying yuba

Step 1

Dried yuba is soaked in cold water for 3-5 hours in advance, and the picture shows that it has been soaked. Because the dried yuba is very light, there will always be a small part floating on the water when it is soaked, so you can press a porcelain plate on it when it is soaked, which can ensure that the yuba is completely immersed in the water, so that the yuba can be soaked well, and there is no hard heart when it is pinched by hand.

Step 2

Prepare ingredients, cut onions into small pieces, slice carrots, cut green peppers into thick shreds, and soak black fungus in cold water in advance. I usually soak more and eat two meals. Black fungus can replenish blood and clear intestines, so I can eat more appropriately.

Step 3

Stir-fry the onion in the oil pan until fragrant.

Step 4

Stir-fry carrot slices.

Step 5

Pour in a proper amount of soy sauce, stir-fry the yuba, and add a little soy sauce to color.

Step 6

Finally, add green pepper and fungus, add a small amount of water, add a little salt after boiling, and stir well. You can add a spoonful of sesame oil to add fragrance when you are out of the pot.

Step 7

Although it is vegetarian, it is rich in nutrition!

Cooking skills of stir-fried yuba

1 If you want to eat yuba, it's best to soak it in cold water 3-5 hours in advance, so that the taste of yuba will not be lost, and the appearance will be neat and clean. You can't soak with boiling water. Boiling water can only accelerate the speed of surface foaming, but it has no effect on foaming the inner core, and it is easy to make the surface foam and the inner core is still hard. 2 The dried yuba is very light, and a small part will always float on the water surface when it is soaked, but it can't be soaked in some places. You can press a plate on it when it is soaked, so that all the yuba can be soaked in the water, so that every place can be soaked in the water, and the yuba can be soaked well, and there is no hard heart when it is pinched by hand.