To make yuba, the only material we need to prepare is soybeans. It is best to choose smaller local beans, which are oval in shape and appear to be very plump. The yuba produced in this way will have a fragrant bean flavor and will be particularly smooth and tender! ↓

In addition to soybeans, we also need to prepare some tools: food processor, stainless steel disc, steaming rack, drain and spoon. ↓

1. Make soy milk

First soak the soybeans in cold water overnight. ↓

Then put the soaked soybeans into a food processor, add water and grind them into soy milk. The ratio of soybeans to water is 1:3. ↓

Use high-speed mixing to grind the soybeans to make the beans finer. It only takes three minutes for the soy milk to be ready! ↓

Strain the soy milk to remove the bean dregs and only the juice. Use a filter to filter out the bean dregs. ↓

After filtering, we boil the soy milk juice over medium heat for five minutes and wait until the soy milk boils. Remember to stir constantly with a spoon, otherwise the bottom of the soy milk will easily burn. ↓

2. Make yuba membrane

Pour the boiled soy milk juice into a clean stainless steel basin, and use a spoon to remove the air bubbles on the soy milk. ↓

Put the steaming rack into the pot, pour water into it, cover the steaming rack, cover the pot and boil the water. ↓

After the water boils, turn down the heat a little and keep the water in a slightly open state. Just like this, small bubbles will keep popping up. ↓

Place the basin containing the soy milk juice on the steaming rack. Be careful not to cover the pot lid, otherwise the condensed water droplets on the lid will flow into the soy milk juice and affect the condensation of the yuba film. ↓

After steaming for 10 minutes, a light yellow film will slowly condense on the surface of the soy milk. This is the yuba. ↓

Use chopsticks to peel off the adhesion between the soy milk film and the edge of the pot, then quickly peel away the skin, pull up the soy milk film, and set it aside. ↓

Keep the fire on, and the soy milk juice on the surface will condense with a layer of pulp skin after it cools down, and another layer will form in a few minutes! ↓

In the process of repeated pulling, be sure to add water to the pot to ensure that the support basin can contact the water surface, so that the soy milk juice can solidify easily! ↓

The yuba is done, now you can proceed to the next step. ↓

3. Dry the yuba

Put the yuba into the microwave and microwave on medium heat for 3 minutes. ↓

When the time is up, the crispy bean curd sticks are ready! Wrap it in plastic wrap and store it in an air-dry place. ↓

Have you learned how to make healthy and hygienic yuba in three steps? Make it quickly and see how it tastes!