A very special bean product often appears on many people's dining tables, that is, yuba, which is a long-standing dish in China. However, some people still have some blind spots in knowledge about yuba, that is, what kind of water should yuba be soaked in to ensure its integrity and taste?

We all know that if the yuba is soaked in cold water, it may take a long time to soften, and it may take half a day to really soften and cook other dishes. For some impatient people, the waiting process is a torment. Especially after running, there will always be a short period of hard, that is, incomplete soaking. So many people began to choose hot water to soak, saving time, but the yuba soaked in hot water is not easy to form, or even a little rotten, so hot water is definitely not desirable.

Therefore, the correct soaking method should be to neutralize the two, that is, to use warm water and add some salt to it, so it is easy to soften, and it doesn't have to wait too long. The key is that it won't rot, and there won't be small pieces of hard. It's very easy to use!

The correct method of soaking high-quality yuba:

1. After taking out yuba, you must not soak it in hot water. First, rinse it with cold water and break it into suitable pieces. Because it is completely dry, it will be easily broken, so you can break it a little in the tortuous place of yuba.

2. After breaking, add enough cold water for soaking. Because hot water has a great loss of nutrients to yuba, cold water is generally used, and yuba soaked in cold water is chewy. The beancurd soaked in warm water or boiling water is not enough, and the taste will feel soft and sticky.

3. In the process of soaking, yuba may absorb water unevenly. At this time, it is necessary to add enough water and compact the surface of yuba with a plate to immerse all yuba in water as much as possible.

4. Soak in cold water for about 4-6 hours, and then take out the filter water.