What are the nutritional values ​​of yuba? How to distinguish between real and fake yuba

Yuba is a kind of dried vegetable that people like to eat. It is convenient, delicious, rich in protein and has rich nutritional value. However, many friends do not know how to distinguish the authenticity of yuba. What should we pay attention to when soaking and drying the yuba we purchased? Today, we will take friends to learn about this common sense.

Contents of this article

1. Nutritional value of yuba

2. How to distinguish the authenticity of yuba

3. What should you pay attention to when soaking dried yuba?

Nutritional value of yuba

1. Yuba is rich in protein and has high nutritional value.

2. The lecithin it contains can remove cholesterol attached to the blood vessel walls, prevent blood vessel sclerosis, prevent cardiovascular diseases, and protect the heart.

3. It contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly.

4. It is also rich in iron and is easily absorbed by the human body, and has a certain effect on iron deficiency anemia.

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 odor. The inferior bean curd sheets have a pungent, salty smell, and 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.

What should I pay attention to when soaking dried yuba?

When soaking dried bean curd sticks, do not use boiling water, as this will easily rot the bean curd sticks and the taste will not be very good. Generally, the temperature of the water for soaking bean curd sticks should be selected according to the length of time. If you are not in a hurry to use it, it is best to soak it in cold water for about three or four hours. When soaking it in cold water, it is best to use a plate or other things to press it so that all the bean curd sticks can be soaked in water. If the time is short, you can soak it in warm water, but the water temperature should not be too high, and it will be enough to soak it for one or two hours. When preparing the bean curd sticks soaked in warm water, it is best to rinse it with cold water.