How to distinguish the authenticity of yuba? Can yuba be eaten if it becomes damp and soft?

The nutritional value of yuba is similar to that of soybeans. High-quality yuba is bright yellow in color, with upright branches, dry and easy to break, free of impurities, and has the inherent fragrance of soybeans. It is hard and easy to break, and the broken strips are hollow and look very translucent. Friends who like to eat yuba may occasionally encounter fake yuba. How can we distinguish them in life?

Contents of this article

1. How to distinguish the authenticity of yuba

2. Can you still eat yuba if it becomes damp and soft?

3. How to store yuba to prevent it from getting damp

How to distinguish the authenticity of yuba

At a glance:

Is the surface oily and shiny, whether there are impurities (from the slurry, the bean curd dregs used to make yuba are sprinkled on the surface of the yuba), and whether the color is the beige color of bean skin (the color of high-quality yuba is the beige color of bean skin). The 6.8 yuan yuba has a white powdery substance on the surface, which is adulterated by slurry, and the surface is rough and dull. After breaking it open, there are many small white dots in the middle, which are the added starch. The 8 yuan yuba looks bright in color, and it is obviously fake at first glance. The color is not the normal yellow. The 13 yuan yuba looks acceptable in color and is very smooth on the outside. The 20 yuan yuba does not look very yellow, but has a light beige color, feels good, and feels shiny.

Second break:

Good yuba is hard and easy to break, and the broken strips are hollow and look very translucent. Inferior yuba is very tough and cannot be broken, making it difficult to diagnose. The cross section of yuba with starch has a lot of solid parts and a lot of white starch spots.

Three hearings:

High-quality bean curd sheets should have a refreshing bean aroma, while poor-quality bean curd sheets have an unpleasant smell. For example, the ones weighing 6.8 kilograms have a pungent, salty, and fresh smell. You can tell at a glance that salt has been added (a layer of salt is sprinkled on the surface of the bean curd sheets to increase its weight).

Four tastes:

If your nose is not very sensitive, I suggest you break off a piece and taste it. High-quality bean curd sheets have no peculiar smell, light taste, crisp texture, full of bean flavor, and a lingering fragrance in the mouth when chewed. Inferior bean curd sheets have a hard texture, are difficult to chew, have no fragrance, are very soft and floury, and are a bit very salty (for example, they are added with salt).

Iodine tincture:

This is the killer. If you want to distinguish more clearly, we can use our last weapon, a small bottle of iodine. Iodine contains potassium iodide. If the bean curd is mixed with a lot of starch, the potassium iodide will react with the starch to produce a blue mixture. In other words, this experiment tests the starch content in the bean curd. Soak it in iodine and observe the changes (the more starch, the darker the color). The darker the color, the higher the starch content. After the experiment, we found that among these bean curd, the cheapest one turned black and blue, while the most expensive one did not change color.

Six-bubble hair:

Soak the bean curd sheets in room temperature water at 20-30 degrees for about 3 hours. Then, look at the state of the bean curd sheets in the same amount of time. The water of the low-quality bean curd sheets with residual pulp is turbid and the surface is sticky; the water of those with starch is turbid and the surface is rough; while the water of the high-quality bean curd sheets is clear, the strips are neat and shiny, and they feel elastic and not easy to break when touched.

Can you still eat yuba if it gets damp and soft?

It can be eaten if it is slightly damp, but it cannot be eaten if it is damp and moldy.

The nutritional value of yuba is similar to that of soybeans. High-quality yuba is bright yellow in color, straight and upright, dry and brittle, free of impurities, and has the inherent fragrance of soybeans. Yuba is edible if it is damp but not moldy. Please note that yuba has a shelf life.

How to store yuba to prevent it from getting damp

In order to increase the shelf life of bean curd sheets, bean curd sheets with too high moisture content can be dried in the sun to reduce the moisture content to 12-14%, then put into food bags, tie the bags tightly and place in a cool, ventilated and dry place below 33°C.

If there are insects, turn them over and let them crawl out. Do not use pesticides to kill them. After drying, bean curd sheets are more suitable for long-term storage, but they should be placed in a dry and ventilated place. After the dog days, bean curd sheets should be exposed to the sun and blown by cool wind for several times. Put them in a dry and ventilated place, otherwise they will easily get moldy or get damp. Put them in a moisture-proof box with good confidentiality, and then put them in a dry place, or put them in the refrigerator.