What are the common methods of making yuba? How long should yuba be soaked?

Yuba has a bright color and delicious taste. It is a traditional food that Chinese people love very much. It has a strong bean flavor and a unique taste that other bean products do not have. It can be used in meat, vegetables, roasted, fried, cold salad, soup, etc. It is refreshing and has a unique flavor for meat and vegetables. If you are a loyal fan of yuba, come and see what home cooking methods there are for yuba!

Contents of this article

1. What are the common methods of making yuba?

2. How long should yuba be soaked?

3. What should you pay attention to when eating yuba?

What are the common methods of making yuba?

How to make cold-mixed dried bean curd: stir-fry cucumber, carrot slices, bean curd with chili oil; stir-fry celery, peanuts (cooked), bean curd with spicy sauce. There are also ginger juice bean curd with celery, ginger juice five-color bean curd, cold-mixed three-color bean curd, etc.

Stir-frying methods for dried bean curd sheets: bean curd sheets, black fungus, green peppers, fried meat, etc. For example, braised pork with bean curd sheets, stir-fried bean curd sheets with double peppers, stir-fried shrimp with black fungus and bean curd sheets, bean curd sheets with oyster sauce, diced hairy tofu sheets, stir-fried bean curd sheets with sauerkraut, stir-fried bean curd sheets with pork slices, etc.

Dried bean curd is a good ingredient for making soups and stewing meat, such as dried bean curd stewed with beef brisket, spicy and sour bean curd with mushrooms, bean curd stewed with black beans and rock sugar, bamboo fungus, bean curd and pork ribs, day lily, bean curd and pork ribs soup, shiitake mushroom, bean curd and lean meat soup, and chicken soup with bean curd, etc.

How long should yuba be soaked?

It takes 4 to 6 hours for bean curd sheets to expand. It is recommended to soak them in cold water, which can keep the original flavor of the bean curd sheets and make them look cleaner and neater. It is recommended not to soak them in boiling water, which can easily cause the bean curd sheets to become unevenly soft and hard, rotten on the outside and hard on the inside, and also cause the loss of nutrients in the bean curd sheets, reducing their edible value.

Bean curd sheets usually need to be soaked for 4 to 6 hours. It is best to soak them in cold water so that the bean curd sheets can retain their original flavor and look cleaner and neater. However, cold water takes a long time to soak. If you are in a hurry to use it, you can use warm water instead of cold water. This can also make the bean curd sheets uniform in hardness and shorten the soaking time.

Do not soak bean curd sticks in boiling water, as this will easily cause the bean curd sticks to become unevenly soft or even rotten on the outside and hard on the inside. The boiling water is too hot, which will destroy the original taste of the bean curd sticks and cause the loss of nutrients, reducing their edible value. To soak the bean curd sticks, you can also use a microwave oven. Put the bean curd sticks in a container with a bag lid, make sure the water covers the bean curd sticks, and heat on high heat for 3 to 5 minutes.

Bean curd sheets are very light, and a small part of them will easily float on the water surface when soaked. Some parts cannot be soaked. At this time, you can put a plate on the bean curd sheets to allow them to be completely soaked in water to ensure that each bean curd sheet can be soaked. After the bean curd sheets are basically soaked, cut them into thin strips and soak them in warm water for 20 minutes. The soaked bean curd sheets will have a bright color and a delicious taste.

What should you pay attention to when eating yuba?

1. People who want to lose weight should not eat too much. Due to the difference in production methods, the calories of yuba are somewhat higher than other soy products, with a calorie content of 457 kcal per 100 grams (tofu 82 kcal, dried tofu 140 kcal, fried tofu 244 kcal).

2. Bean curd sticks cannot be eaten with foods high in oxalic acid. The reason is that bean curd sticks are high in calcium, and calcium and oxalic acid can form insoluble or insoluble calcium oxalate, which affects calcium absorption.

3. When purchasing yuba, be sure to choose high-quality ones. Low-quality ones may contain some unknown additives.

4. Although the nutritional value of yuba is high, some people, such as those with nephritis and renal insufficiency, should eat less, otherwise it will aggravate their condition.