What is the difference between yuba and bean curd skin? Is yuba fried dry or wet?

Yuba contains rich protein and trace elements such as iron, calcium, phosphorus, magnesium, etc. It has high nutritional value and is a traditional soy product. Yuba not only has high nutritional value, but also has a variety of cooking methods. Whether it is braised, fried, stewed, boiled, or soup, it can bring a good taste, so it is particularly favored by diners. Yuba and bean curd skin are very similar. Many friends can't tell the difference between yuba and bean curd skin?

Contents of this article

1. What is the difference between yuba and bean curd skin?

2. Is yuba fried dry or wet?

3. How to choose yuba

What is the difference between yuba and bean curd skin?

Yuba is the first thin layer of skin that condenses on the surface, similar to milk skin, which can be picked out. Then, as the soy milk continues to cook, it will condense on the surface and pick out multiple layers of thin skin or even flocs. These things are hung up to dry and become yuba.

Bean skin, thousand sheets, and hundred pages are actually nicknames for the same thing in different places. To put it simply, it is the feeling of thin dried tofu. There are different thicknesses on the market, and they are used in different cuisines. The thick ones are suitable for cutting into strips to make fried pickles, casserole bones, hot pot, etc. The medium-sized ones are used to make bean curd knots, and the thin ones are used to roll shepherd's purse or wrap thousand sheets.

Is yuba fried dry or wet?

In traditional cooking, yuba does not need to be fried. Dry yuba will burn when fried. Wet yuba consumes a lot of oil when fried and is hard to chew. If you really want to fry it, you can only coat it with a thin layer of starch. First, soak the yuba in water until it is soft, then take it out and dry it, then fry it over high heat, and you can fry it as beautifully as the yuba sold in the market.

There is no need to soak the yuba before deep frying, just fry it directly. If you soak it, the yuba will rot, and when it rots, it will have a lot of water, and then it cannot be fried.

How to choose yuba

1. Try to choose bean curd sheets with bright color. Fresh bean curd sheets will have a layer of soybean oil on the surface, which will appear very bright yellow.

2. Smell it when selecting. Only those with a distinct bean aroma are high-quality yuba.

3. Try to choose bean curd sheets that are dry enough to prevent them from getting damp and deteriorating.

4. Choose more expensive bean curd sheets, mainly because the price is relatively high to ensure the quality.