What's the difference between bean skin and yuba?

There are great differences between bean skin and yuba, as follows:

1, different shapes:

Bean skin is made by picking out the whole bundle of soybean milk, drying it after filming; Spread the yuba into large and thin pieces and dry them.

2. Different tastes:

Bean skin has a strong fragrance; The skin of yuba is thin and tough.

3. Different ways to eat:

Common cooking methods of bean skin include mixing cold dishes, boiling and stewing. In addition to mixing cold dishes and cooking, yuba can also be used for cooking and hot pot.

4. Different nutrient elements:

The processing technology of bean skin and yuba is different, which leads to a slight difference in nutritional elements.

Bean curd skin, also known as bean skin, is a layer of film solidified on the surface of boiled soybean milk, which can be eaten raw or dried, and is a common food raw material in East Asia.

Yuba, also known as tofu, is a traditional bean food of Han nationality and a common food raw material in China. 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. It can be cooked, fried, cold, soup and so on. It is fragrant and refreshing, and vegetarian dishes have their own flavors.