1, prepare some yuba, cut yuba into 5 cm long pieces with a kitchen knife and put it in a pot. Reducing the volume of yuba and increasing the contact area with water can quickly absorb water and make yuba foam quickly.

2. Pour warm water of about 40℃ into the basin. Warm water can also promote the water absorption of yuba without soaking yuba. Salt and edible alkali are also added, both of which are strong electrolytes, which can accelerate the movement of water molecules and make water quickly enter the yuba without being caught. Moreover, edible alkali has strong adsorption, which can wash all the dirt on the surface of yuba, so that yuba will become very clean.

3. Prepare a plate, cover it on the yuba, and press the yuba in the water. The yuba must be completely immersed in water, so that it can absorb water evenly and there will be no pinch.

4. After all this is done, put it on the chopping board and let it stand for 10 minutes, and the yuba will be soft. When you pinch it with your hands, you find it very soft, and it won't bubble if you don't pinch it. It can be cooled after blanching. Or rinse hot pot or fry directly without boiling water, all of which are delicious.