Some people use cold water and hot water? Chef:No, it’s no wonder that Yuba is weak. Hello everyone, this is Yan’s mother’s gourmet house. It’s time again today to share delicious food with you, are you ready?
When it comes to yuba, everyone must be familiar with it. The raw material of yuba is processed from soybeans. Because it contains 90% of the nutritional content of soy products, it is known as the”king of soy products”. There are many ways to eat yuba, which can be mixed with yuba, mushrooms, yuba, and pepper. Paying is not only rich in nutritional ingredients, but also its taste is relatively unique, known as meat, and tastes refreshing and refreshing. But the only problem that caused people to scratch their heads was that it took too long to make yuba. The yuba that exists in the market are usually dry, so we need to soak it for three hours before eating it. This made the process of making yuba too cumbersome, so the number of yuba eats was gradually reduced.
So, how do you quickly make yuba? Master these 2 points, soak in 10 minutes, the yuba has no hard core.
First point:First, fold a large root of yuba into small pieces and put it in warm water at 40 degrees for foaming. Some people directly soak the hair with cold water for 3 to 4 hours, while others directly soak the hair with hot water will cause the yuba skin to soak and soften inside. Therefore, the 40-degree warm water soaking method must save time and the yuba does not get caught.
The second point:Soak the yuba in warm water for 20 minutes, but to shorten it to ten minutes, we need to add 3 grams of edible salt in warm water. can. Edible salt can not only sterilize, but also speed up the time of yuba.
Mastering the above two points, the yuba produced by the bubble is moderately soft and hard, with high toughness, and the yuba has no hard core. After sharing the method of yuba’s fast hair breaking, let’s share with you a quick method of making yuba. If you want to learn how to make good food, look down!
Preparing ingredients:100 grams of dried yuba, 50 grams of fungus with foam, half carrot , A little ginger, garlic, a little pepper, half a root, two spoonfuls of soy sauce, edible oil.
1. First, fold 100 grams of dried yuba prepared into small pieces, put it in warm water at 40 degrees, add half a spoon of fine salt and wait for ten minutes. Dry fungus can also be used in this way.
2. At the time of soaking, we can prepare the head. Head:Prepare the shallots and cut them into green onions. Peel the ginger and cut into ginger slices. Cut the garlic into pieces for equipment. Cut chili peppers into shredded chili peppers for later use, cut carrots into rhombus slices and place in bowl.
3. Heat the wok and put in the right amount of cooking oil. After the oil is hot, put the onion ginger and stir-fry the aroma, then add the carrots and stir-fry. Half a spoonful of raw soy sauce, put in yuba, and always use a spoonful of coloring.
4. Finally add black fungus and add half a spoon of clear water to boil. After boiling the water, add an appropriate amount of edible salt, chopped peppers, and collect the juice on high heat.
Add garlic flakes to the pan before the pan, and add a little sesame oil at the same time to load the plate and stir-fry. Although it is vegetarian fried yuba, it is ready! Although it is veggie fried, it is also very fragrant when tasted. How about it as a kitchen white, did you learn it?
Dried yuba is relatively light. We can put a heavier bowl on top of yuba when it is foamed, which can increase the time to assist the foaming. . The specific methods on how to quickly make yuba and vegetarian yuba are shared here! Have you learned it? If this article is valuable to you, be sure to remember to add and forward. You can follow me a lot and I will continue to update different cuisines. Us