Introduction: Soak yuba with cold water and it is wrong. The old chef teaches you two tips, no uncooked, short time
Many people usually like to eat bean-related food, like common Tofu, dried tofu, fermented bean curd, bean curd, bean curd, yuba, etc., beans have high nutritional value. Various foods made from beans are collectively called soy products. In the food industry, many people call soy products " "Vegetarian meat" is not only because it has the same nutrition as meat, but also has the same flavor as meat, and more importantly, it is cheaper than meat. Take for example a kind of yuba that we usually eat in soy products. No matter what kind of dish it is made, it tastes very delicious, and yuba can be said to have higher nutritional value than other soy products. After all, it absorbs soybeans. The essence of yuba, so we should usually eat more yuba, especially children, can promote bone development, fried yuba with meat, fried yuba with yuba, cold yuba, which one do you like?
To make the yuba delicious, you must first soak the yuba. Soaking the yuba is very simple for many people, just like soaking fungus. Prepare a basin and put cold water in it. Soak the yuba in it and wait an hour or two for it to be soaked, but have you found that many times the yuba soaked in this way is not completely soaked, there are still hard cores in it, or some of it is directly soaked. It seriously affects the taste. Why does so simple soaked yuba in your opinion have such a problem? In fact, the method is useless. Today, I will share with you how to soak yuba, and using this method to soak yuba is not only a short time, but also does not grow, it is particularly useful.
Of course, the quality of yuba is good or bad, how do we distinguish it? As the saying goes, you pay for what you pay for. Of course the quality of expensive yuba is better than the price. In addition, if several types of yuba are at the same price, it depends on the quality of the yuba itself, generally good quality yuba breaks The middle is hollow. If it is solid, the quality will be worse. Finally, smell the yuba odor. If you can smell the strong bean aroma, the quality is better, but if you can smell a sulphur smell, then It proves that the yuba has been smoked with sulfur, and eating it is harmful to the human body. The first point is to judge the quality of the yuba through three aspects.
If you buy good yuba, you have to soak it to make a delicious dish, but it is wrong to soak yuba with cold water. Many people don’t understand it. The yuba after soaking is hard inside. It was born again. The good method I shared today was taught to me by a great chef. As long as you master two small tips, you will be 100% successful.
Tips 1. Temperature. Many people use cold water directly for soaking yuba, which is actually not quite good. The soaked yuba is likely to be trapped. Soaking yuba with boiling water is not acceptable, because the yuba is easy to rot and become broken, so you need to use warm water of about 35 degrees. Soaked yuba is the best, it will neither pick up nor soak.
Tip two, add salt. Pour warm water of about 35 degrees into the basin, add a spoonful of salt to it, stir it to melt, then pour the yuba soak, add salt to make the yuba can quickly soften and soak, and it is not easy to soak.
The soaked yuba is cleaned and ready to be used for cooking. Whether it is cold yuba or yuba fried meat, they are especially delicious. I usually like to eat cold yuba, and I can’t eat it at all. It has a raw texture, because the chef who makes cold dishes uses the above method to soak yuba.
How to soak yuba is introduced here today. Have you mastered it? What else do you want to say about this? Welcome to leave a message in the comment area to exchange and discuss.
