What is yuba made of? How to soak yuba best?

Yuba, also known as bean curd skin, is yellow-white in color, shiny and translucent, has high nutritional value, is easy to store, and is convenient to eat. It can be eaten with meat or vegetables, roasted, fried, served cold, or in soup. It can be made into fresh mushroom yuba, celery mixed with yuba, yuba silver sprouts and black fungus, yuba braised meat, or stir-fried yuba fungus. There are many ways to eat it. Do you like it?

Contents of this article

1. What is yuba made of?

2. How to soak yuba best

3. Can yuba be soaked at night and eaten in the morning?

What is yuba made of?

Soybean. Yuba, also known as yuba or tofu skin, is made by heating and boiling soy milk, keeping it warm for a period of time, and forming a thin film on the surface. After being picked out, it droops into branches and then dried. It is shaped like bamboo branches. Yuba is yellow-white in color, shiny and translucent, has high nutritional value, is easy to store, and is convenient to eat.

Bean curd sheets can be eaten with meat or vegetables, roasted, fried, served cold, or in soup. They can be made into fresh mushroom bean curd sheets, celery mixed with bean curd sheets, bean curd sheets with silver sprouts and black fungus, bean curd sheets with braised meat, and stir-fried bean curd sheets and fungus.

Yuba has a strong bean flavor and is rich in nutrients such as protein, dietary fiber, sodium, magnesium, potassium, calcium, and iron.

Bean curd sticks can be divided into Gaoan Bean Curd Sticks in Jiangxi, Gaotian Bean Curd Sticks in Guangxi, Sanming Bean Curd Sticks in Fujian, Xuchang County in Henan, Hezhou Bean Curd Sticks in Guangxi, and Xinqiao Bean Curd Sticks in Guangdong.

How to soak yuba best

It is best to soak yuba in warm water mixed with salt. Yuba itself is relatively hard, and soaking it in low-temperature water will take longer. Soaking yuba in warm water can shorten the soaking time to a certain extent, and adding a certain amount of salt can also accelerate the absorption of water by yuba, making the soaked yuba soft and hard evenly.

It is recommended to dry the bean curd sheets before storing them. Dried bean curd sheets have a longer storage time and can be stored for a long time if placed in a dry and ventilated place.

If the bean curd sticks have been soaked, it is recommended to drain the water, seal them with plastic wrap or in a fresh-keeping box, and store them in the refrigerator. It is best not to store them for more than one day.

If you put the soaked bean curd sheets directly into the refrigerator, it will be easier for bacteria to grow, and leaving them for a long time may cause them to deteriorate.

Can yuba be soaked at night and eaten in the morning?

Bean curd sheets can be soaked in the evening and eaten in the morning. Bean curd sheets generally need to be soaked in warm water for more than four hours, while cold water requires one night or about ten hours. The water should be changed several times during this period to ensure the fresh taste of the Bean curd sheets.

Bean curd sheets can be soaked in the evening and eaten in the morning. Generally, Bean curd sheets can be cooked and eaten after being soaked overnight. However, the soaking time should not be too long. The soaking time should not exceed seventy-two hours. Too long a time will cause the taste of the food to be lost, and a large number of bacteria will be bred, which will contaminate the food.

Bean curd sheets usually need to be soaked in warm water for more than four hours before they can expand. If it is soaked in cold water, it will take one night or about ten hours. During this period, the water needs to be changed many times to ensure the cleanliness of the water and avoid contamination of the ingredients, which will breed bacteria and affect human health after consumption.

At the same time, the soaking time of bean curd sheets must be mastered. When the weather is hot, the soaking time needs to be shortened by one to two hours, and when the weather is cold, the soaking time needs to be extended by one to two hours. The bean curd sheets that have just been soaked taste great after cooking.