How to soak yuba to taste better?

Yuba is a traditional food that people in China like very much. It has a strong bean flavor and a unique taste that other soy products do not have. Yuba is yellow and white in color and bright in luster, and is rich in protein and various nutrients. People call it meat in vegetarian diet.

Yuba is rich in protein and has high nutritional value. Lecithin contained in it can remove cholesterol attached to blood vessel wall, prevent arteriosclerosis, prevent cardiovascular diseases and protect the heart; It also contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, and promotes bone development, which is extremely beneficial to the bone growth of children and the elderly; It is also rich in iron, which is easily absorbed by the human body and has a certain curative effect on iron deficiency anemia.

The yuba tastes better, too, but the yuba we bought is dry and can only be eaten after soaking. Many people are impatient. They think it takes too long to soak the yuba in cold water, so they use hot water to soak it, but the yuba soaked is rotten and rotten. What can we do?

In fact, cold water and hot water are not good, so it is better to soak in warm water. First of all, we cut the yuba into small pieces and soak them in warm water, and add a little salt to the water, so that the yuba will be easily soaked, and the hardness will be uniform, and some places will not be hard. The most important thing is to save time. If the water temperature is too high, the yuba will easily rot outside and harden inside, so it is very important to control the temperature! In addition, dried yuba is very light, easy to float on the water surface when soaking in water, and the soaking is uneven. At this time, we can put a plate on the yuba and press it, so that the yuba can be completely soaked in water. Finally, take out the soaked yuba and cut it into filaments, and then soak it in warm water for about 20 minutes, so that the soaked yuba will be uniform and elastic.

Today, I will share a healthy food, cold yuba, prepared yuba, Redmi pepper and coriander. Soy sauce salt chicken essence, soy sauce sesame oil. Practice: use yuba in advance, cut it into diamonds for later use, cut millet into spicy grains, mince garlic, cut coriander into sections, heat the pot, add appropriate amount of sesame oil, pour pepper and garlic after the oil is boiled, pour it on yuba after frying, sprinkle coriander, add appropriate amount of chicken essence and soy sauce, and stir well.

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