yuba is a kind of soy product that everyone loves very much. It concentrates the essence of soy. It not only has a strong aroma of soy, but also has a unique taste. A good yuba is yellow-white in color, oily, and looks appetizing. Yuba is rich in protein, lecithin, mineral calcium, iron and other nutrients. It is a rare high-quality food material. It is recommended to eat more for the elderly and children at home. There are many cooking methods for yuba, which can be roasted, braised, stewed, and boiled.... When paired with meat dishes, the meat is rich and fragrant. When mixed with yuba alone, it is fragrant and refreshing.
[Purchase yuba] The prerequisite for successful soaking of yuba is to buy high-quality yuba, which can be selected according to the color, appearance, smell and taste of the yuba.
1. Color: High-quality yuba is light yellow and shiny. Inferior yuba is grayish yellow, dark yellow, and the color is dull and dull.
2. Look at the appearance: high-quality yuba is brittle and easy to break, with a hollow when broken, and no mold or impurities. Inferior yuba has more solid broken, mildew and impurities.
3. Smell: high-quality yuba has a strong bean fragrance. Inferior yuba has a musty smell or other bad smell.
4. Taste the taste: high-quality yuba has the delicious flavor of soy products. Inferior yuba has a bitter or sour taste.
bought good yuba, so soaking is a problem, usually it takes three to five hours to soak yuba, and it takes longer when the temperature is low in winter. And the soaked yuba texture is soft and rotten, the outer layer is soft and rotten, and there is a hard core in the middle. Whether it is fried yuba or cold yuba, it is not delicious. Many friends use clear water to soak the yuba directly. It takes a long time and the taste is bad. Some friends use boiling water. Although it saves time, the surface of the yuba is soft and there is a sandwich inside. There is no chewy and no nutrition is lost.
Today, let’s share with the hotel chef’s method of soaking yuba. Do not soak yuba in winter. Use the method taught by the chef. It takes a short time and does not grow. Let’s take this mushroom and yuba as an example to see the specific method.
[Fried yuba with mushrooms]
[Ingredients needed] yuba, shiitake mushrooms, green onions, garlic, dried chili
[Seasoning] salt, light soy sauce, sugar, oyster sauce, chicken essence, starch, sesame oil
Step 1: Break the yuba into 1 inch length The section is put into the basin. Add warm water around 40°, then add a spoonful of salt, stir to melt, press a plate, soak the yuba in the water. Salt can make the protein in the yuba quickly absorb water, and the soybean fiber will expand rapidly. After half an hour, the yuba will soak up. Look at the yuba is very soft and has no hard core.
Step 2: When soaking the yuba, wash and slice the shiitake mushrooms, mince the onion, mince the garlic, and cut the dried chili into sections for later use.
Step 3: Start the pan and cook oil, stir-fry the onion, garlic, and dried chili until fragrant, add the mushrooms and stir-fry.
Step 4: Add the soaked yuba, stir fry, add 2 tablespoons of water, appropriate amount of salt, light soy sauce, sugar, oyster sauce, cover and simmer for 5 minutes, add chicken essence to make it fresh, thicken the ginger with starch, and drop sesame oil. .
1. Soak the yuba with about 40° warm water, and soak in water will make the yuba become soft on the outside and fragile.
2. Add a spoonful of salt to make the protein precipitate and absorb water, so that the foaming speed will be faster.
3. When burning the yuba, add some water and simmer for 5 minutes to make the yuba soft and tender.
