Don't soak the Yuba in cold water. Learn three skills. /kloc-soak for 0/0 minutes, which is tender and chewy.

Don't soak the Yuba in cold water. Learn three skills. /kloc-soak for 0/0 minutes, which is tender and chewy.

Every Spring Festival, we drink. Basically, all male compatriots love to drink. My father's uncles won't stop until they get drunk. Although it is very lively, personally, it is not good for your health to drink like this, but our father never listens.

In order to make them delicious, I prepare at least ten appetizers every year. If they drink like this, the hot dishes will get cold. Besides braised pork ears, braised beef and fried peanuts, my favorite dish is cold yuba, which is chewy and full of peanuts, cucumbers and other side dishes. It tastes very enjoyable.

Yuba has high nutritional value and is rich in protein, which can protect the gastric mucosa, relieve alcoholism and reduce the harm to the stomach, which is one of the reasons why I cook this dish every year.

The yuba on the market are all dry goods, so it can't be directly mixed cold. You must soak it in water before cooking. How do you usually soak yuba? Did you just throw it into the water to soak it? This method is too slow.

It takes at least a few hours to soak yuba directly in cold water, and it will take longer when the temperature is low. You can't eat it if it's not soaked in advance. In addition to cold salad, yuba can also be fried cold salad. This is a very good food. Do you usually like Yuba?

Today, I will share with you the method of soaking yuba, which is also my experience of soaking yuba for many years. Friends who like to eat yuba can learn from me quickly. 10 minutes will be soft and chewy, not rotten or raw.

Soaked yuba

1, prepare some yuba, and everyone should pay attention to one thing, that is, the better the quality of yuba, the faster it will be soaked. To choose yellowish yuba, the darker the color, the better. Cut yuba into 5 cm long pieces with a kitchen knife and put them in a pot.

Tips Reduce the volume of yuba and increase the contact area with water, which can quickly absorb water and make yuba bubble quickly.

2. Pour the water into the basin. What water should I pour? Of course, you can't throw cold water on it. Now the temperature is about 0 degrees, it is estimated that it will take a day to soak, but you can't pour boiling water, it will soak the yuba. The correct way is to pour about 40% warm water, which can also promote the water absorption of yuba and will not be soaked.

3. It is not enough to use only water, but also to add two things, which can accelerate the water absorption of yuba and make yuba cleaner, that is, salt and edible alkali.

Tips These two things are strong electrolytes, which can accelerate the movement of water molecules and let water quickly enter the Yuba without being caught. Moreover, edible alkali has strong adsorption, which can wash all the dirt on the surface of yuba, so that yuba will become very clean.

4. After adding salt and edible alkali, because the yuba is relatively light, it will float on the water surface, resulting in the part exposed to the water surface not being soaked, and the taste is very poor. The solution is also very simple, that is, prepare a plate, cover the plate on the yuba and press the yuba in the water.

Tips yuba must be completely immersed in water, so that it can absorb water evenly and there will be no pinch.

5. After all this is done, put it on the chopping board and let it stand for 10 minutes, and the yuba will be soft. When you pinch it with your hands, you find it very soft, and it won't bubble if you don't pinch it. It can be cooled after blanching. Or rinse hot pot or fry directly without boiling water, all of which are delicious.

Skill summary