Although the smell of yuba is beautiful, it must be soaked for a long time. Here, while introducing the recipes in detail, the flowers will also share with you the tips of soaking yuba for half an hour, so that if you cook at night, you can soak yuba without waiting long, and you will not delay cooking and stewing in an iron pot. Preparation of sliced pork with Pleurotus ostreatus and yuba in advance: 200g of raw pork, 300g of Pleurotus ostreatus and yuba, 2 peppers, 2 vegetable oils, rice wine, soy sauce, oil consumption and salt.
The first step is to break two yuba into small pieces and soak them in warm boiling water within 50 degrees. It is not recommended to use boiling water here, because it is very easy to disperse yuba in boiling water. In the case of soaking, cover a layer of fresh-keeping bag on the surface of the vessel, and it will basically bubble up and down after soaking for 30 minutes. The stretch of some yuba is probably still very hard. At this moment, it is almost enough to change the water in the fish tank and soak it in warm water 10min.
The second step is to clean the Pleurotus ostreatus and break it into strips, drain the water and reserve it. 200 grams of pork was sliced, then a little yellow wine and salt were added and pickled 10min. 2 pepper stalks, seeds and strips are reserved, and then a small amount of ginger foam is cut.
Step 3: Pour a small amount of vegetable oil into the wok, bring it to a boil, pour in small meat, stir-fry until it becomes discolored, and then pour in ginger foam for aroma explosion. Then pour in the yuba section, a spoonful of soy sauce and a spoonful of oil-consuming seasoning. Then pour in the strips of Pleurotus ostreatus, stir well and simmer for a while.
After 2 minutes, Pleurotus ostreatus can separate out more water, so keep the lid covered with slow fire and stew for 4-5 minutes again. When the time is up, pour in the pepper section, taste it, consider adding salt as appropriate, and stir fry for another minute to get out of the pot.