Don’t soak the yuba directly in water. What two extra ingredients should be added so that it can be soaked in 10 minutes without a hard core?

『Don’t soak the yuba directly in water. Add 2 more ingredients and soak it for 10 minutes. It will be soft and elastic without a hard core! 』

Yuba is a common ingredient, rich in nutrients and soft in taste. Many people like to eat it. Because it is a dry product, it is easy to store, so every household will buy some to keep at home.

Although yuba is delicious, you should pay attention when buying it. It comes in many colors, such as white, light yellow, yellow, dark yellow, etc. Which color has the best quality? Some people think that the yellower the yuba, the better the quality. Is this true? Today I will tell you a little bit about yuba. The Chinese New Year is coming soon, and many people want to buy yuba for cooking, so hurry up and save it.

Good-quality yuba has three characteristics:

1. Color

High-quality yuba is light yellow and shiny. If the color is white and dull, the quality is inferior. If the color is dark yellow and dull, it is inferior quality yuba.

2. Texture

The texture of high-quality yuba is very brittle, easy to break, and there is a hollow at the fracture. If it is solid, the quality is poor. If it is difficult to break, it probably contains chemicals, so don’t buy it.

3. Smell

High-quality yuba has a light bean aroma, no other odor, and the taste is soft and elastic after soaking. If it smells sour, musty, or pungent, it is not good bean curd and cannot be bought.

There is also a kind of "poisonous bean curd" on the market, which is produced by criminals using industrial raw materials such as white cubes, borax, and methenamine. Both white cubes and borax are highly toxic substances and can Make the beancurd stick white in color, strong in toughness and not easy to break. Therefore, pay attention to three points when purchasing: it is whitish in color, extremely tough, and has a pungent smell. Such yuba is most likely to be poisonous yuba, so do not buy it.

The storage time of ordinary dried yuba is 3 months. If it is vacuum packed, it can be stored for up to one year. Although the storage time is long, it is recommended to buy as you eat, buy less at a time, and try to eat as fresh as possible.

Soaking yuba

Yanba is a dry product and must be soaked in water before eating. Soaking yuba is a difficult task. It usually remains hard after soaking for several hours. If you soak it in boiling water, although the outside is soft, there is still a hard core inside, which is raw and very unpalatable.

Is there a quick way to soak yuba? Of course, I will share with you a little trick below. It can be soaked in 10 minutes. It is soft and elastic without a hard core and will not lose nutrients. Come and learn it.

1. Prepare some high-quality yuba, break it into suitable small pieces, put it in a basin, and add an appropriate amount of 40°C warm water to cover the yuba.

2. Add a spoonful of salt and a spoonful of vinegar, stir evenly with your hands, hold a plate to press the yuba, and keep the yuba immersed in the water.

3. After soaking for 10 minutes, the yuba will be soaked and become soft inside and outside. There is no hard core and the taste is very good.

Principles of quickly soaking yuba:

① Do not use boiling water or cold water. Use warm water to soak. Not only is it fast, but it will not lose nutrients.

② The salt increases the concentration of water and the penetration becomes stronger. It can quickly enter the yuba, allowing the yuba to quickly absorb water and expand, thereby quickly soaking. Table salt can also disinfect and sterilize, making yuba cleaner.

③Vinegar can soften the yuba and make it softer and more tender.

The soaked yuba can be stir-fried directly or used in hot pot. It should be noted that although the yuba is cooked, if it is to be served cold, it must be blanched for 2 minutes first. This can not only remove the beany smell, but also disinfect and sterilize, making it healthier to eat.

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