Ingredients: 300 grams of celery, 200 grams of fermented yuba, 20 grams of sesame oil, 10 grams of soy sauce, 6 grams of refined salt, 2 grams of MSG, and 10 grams of rice vinegar.

Preparation method: 1. Wash the celery, remove the leaves, blanch it in boiling water, then rinse it with cold water, cut it into shreds and put it on a plate. Cut the yuba into shreds and place on top of the celery.

2. Dissolve the MSG with boiling water in advance, pour it on the yuba vegetables together with soy sauce, refined salt, and rice vinegar, then add sesame oil and mix well.

Yuba, silver sprouts and black fungus

·Ingredients: 150g of yuba, 100g each of mung bean sprouts and black fungus, 20g peanut oil, 5g each sesame oil and salt, 2 MSG grams, 15 grams of water starch, 10 grams of ginger, 200 grams of soybean sprout soup.

·Features: This dish is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, vitamin C and other nutrients. It has the functions of nourishing qi, strengthening the stomach, moistening dryness, diuresis and reducing swelling. Can treat high blood pressure

Operation: 1. Place the yuba in a basin, pour in boiling water, cover tightly, soak until there is no hard core, take it out, and cut into 3-4 cm long segments.

2. Wash the ginger and cut into pieces; wash the mung bean sprouts and drain them under boiling water; wash the black fungus and tear the large ones into small ones, or soak them in boiling water. Take it out at once.

3. Heat up the wok, add oil to heat, fry the minced ginger, add mung bean sprouts and black fungus and stir-fry for a few times, add soybean sprout soup, refined salt, MSG, pour in yuba, and use Simmer over low heat for 3 minutes, turn to high heat to reduce the juice, thicken with water starch, pour in sesame oil, and serve in a plate.

Yuba roasted pork

Ingredients: 750g lean pork, 300g yuba. Ingredients: 200 grams of soy sauce, 7 grams of refined salt, 10 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 petals of aniseed, 60 grams of water starch, 2 kilograms of vegetable oil (actual consumption: 75 grams).

Preparation method: ① Cut the meat into 2 cm square and 1 cm thick pieces, put it in a basin and marinate it with a little soy sauce for 2 minutes, put it into 90% hot oil and fry until golden brown; take out the green onions. Cut into small sections; slice the ginger; put the yuba into a basin, soak in cold water for 5 hours to soften, then cut into 1.5 cm long sections for later use.

②Put the meat into the pot, add water (just enough to cover the meat), soy sauce, refined salt, cooking wine, aniseed, green onions, and ginger slices. After the pot is boiled, turn to low heat and simmer until When it is 80% rotten, add the bean curd sticks and burn them to add flavor and thicken the sauce.

Features: The pork is crispy and rotten, the yuba is tough and soft, delicious, nutritious and golden in color.

Making key:

The meat must be burned and the yuba must be cooked through before eating. After the meat is boiled, use low heat. In order to make the meat rot easily, add salt when the meat is almost rotten. The yuba must be soaked in cold water, which can make the yuba clean and beautiful. If soaked in hot water, the cooked yuba will rot, which is unfavorable.