Soak the whole yuba bought by the method in cold water, cut it into two-inch sections, boil it in boiling water, and drain it. Add salt and monosodium glutamate and mix well. Mix the chopped green onion with spicy face and pile it on the yuba. From the oil pan, the oil is heated to 90% and poured on the spicy face of chopped green onion. The fragrance of slightly burnt pepper and scallion oil is very appetizing, and a kind of appetizer is finished.
Efficacy: tonify spleen and stomach, clear lung, eliminate phlegm, nourish yin and moisten dryness, and help digestion. Can be used for treating spleen and stomach weakness, cough due to lung deficiency, and obesity due to yin deficiency.
Post instructions on how to distinguish the quality of yuba (1) color identification: when sensory identification of yuba color, take samples and observe them directly. Good yuba-light yellow and shiny. Sub-quality yuba-the color is dim or pan-white, clear white and dull. Inferior yuba-grayish yellow, dark yellow or yellowish brown, dark and dull in color.
(2) Appearance identification When conducting sensory identification of the appearance of yuba, take a sample and observe it directly, then break it and observe it carefully. Good-quality rotten bamboo-in the form of branches or leaves, brittle and easy to break, with hollow strips broken, without mildew spots, impurities and insects. Secondary yuba-in the form of branches or leaves, with more broken branches or fragments and more solid strips. Inferior yuba-there are mildew spots, insects and impurities.
(3) odor identification? When sensory identification of yuba odor, take samples to smell its odor directly. Good yuba-has the solid fragrance of yuba, without any other peculiar smell. Sub-quality yuba-the inherent fragrance of yuba is dull. Inferior yuba-has bad smells such as musty smell, sour smell and other foreign smells.
(4) Taste identification When performing sensory identification of yuba taste, take a sample and soak it in hot water until it is soft, and chew it carefully to taste its flavor. Good yuba-has the inherent fresh flavor of yuba, while inferior yuba-yuba has the inherent bland flavor. Inferior rotten bamboo-has bad taste such as bitter taste, astringent taste or sour taste.