Yuba is actually the same thing as tofu skin. After boiling the soy milk, it is kept warm to form a layer of oil film. This layer of oil film can be picked up and dried in the sun.

The difference between it and tofu skin is that when the tofu skin is dried, it is laid flat, while the yuba is allowed to droop naturally, so that after drying, it will become branch-like. There are many ways to make yuba. It can be meat or vegetarian, grilled or stir-fried. It tastes very delicious.

In terms of production, the first layer of thin skin condensed on the surface of yuba is picked out, similar to the skin of milk. Then continue to cook, and the surface of the soy milk will condense and pick out multiple layers of thin skin or even floc.

These things are hung to dry and become yuba. They look yellow and this is one of my favorite foods. Because it is composed of multiple layers of thin skin and floc, the general appearance of yuba is long, irregular, and wrinkled strips.

To put it simply, tofu skin has the feel of thin dried tofu. There are also different thicknesses on the market, which are used in different cuisines. The thicker ones are suitable for cutting into strips to make stir-fried pickles and bone casseroles. , eating hot pot, etc., the louver knot made of medium louver is used to roll shepherd's purse or wrap Qianzhangbao. Compared with yuba, the tofu skin is much smoother, without as many wrinkles as yuba, and it does not look like a stick. .