How to soak yuba quickly and softly? How long can soaked yuba be kept in the refrigerator?

Yuba is a traditional bean food of the Han nationality. It 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 is dried. It has a strong bean flavor. Yuba is a kind of soy product, also known as yupi in some areas. It is made through high temperature in the process, and the finished yuba is generally cooked. How to soak yuba the fastest and softest? Let's take a look today.

Contents of this article

1. How to soak yuba quickly and make it softest

2. How long can the soaked yuba be kept in the refrigerator?

3. Do I need to cook the yuba after it is soaked?

How to soak yuba quickly and softly

Salt water soaking method: soak the bean curd sticks in warm water and add a small amount of salt to the water. This will make it easier to soak the bean curd sticks and make them evenly hard and soft. Vinegar soaking method: soak the bean curd sticks in warm water and add a small amount of white vinegar. Microwave soaking method: soak the bean curd sticks in a container with a lid, put it in a microwave, and heat it on high heat for about 3-5 minutes. In addition, breaking the bean curd sticks before soaking can shorten the soaking time.

Yuba is a traditional bean food of the Han nationality. It 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 hangs down into branches and is then dried. It has a strong bean flavor.

Bean curd sticks are yellow-white in color, shiny and translucent, have high nutritional value and are easy to preserve, making them popular among consumers at home and abroad.

Soaking bean curd sheets in cold water can make them neat and beautiful, while soaking them in hot water will make them fragile and rotten.

How many days can the soaked yuba be kept in the refrigerator?

It is recommended to store it in the refrigerator for up to 1 day. Try to eat all the soaked yuba at once. If you can't finish it, it is best to store it in the freezer. Yuba is a soy product. After soaking, if it is stored for too long, it is easy to breed bacteria, which will endanger your health after consumption.

When soaking bean curd sheets, soak them in warm water for 3-5 hours. Add hot water continuously in the middle to speed up the soaking time of the bean curd sheets.

When choosing bean curd sheets, try to pick those that are bright in color and dry enough. Fresh bean curd sheets will have a layer of soybean oil on the surface, which appears very bright yellow.

You can also smell it when choosing yuba. Only those with a distinct bean aroma are of high quality.

Do I need to cook the yuba after soaking it?

After soaking, you don't need to cook the yuba. The yuba is already cooked during the production and processing. After soaking and softening, you can eat it directly without cooking. The most common way is to mix it with cold salad. If you don't cook it, for the sake of hygiene, it is recommended to blanch it with boiling water before eating.

Bean curd sticks are a kind of soy product, also known as bean curd skin in some areas. The process used in its production involves high temperatures, and the finished Bean curd sticks are generally cooked.

After the bean curd sheets are soaked, they will be more flavorful if you add auxiliary ingredients and cook them. They can also be eaten without cooking. However, you should pay attention that the soaked bean curd sheets are rich in water and easy to breed bacteria, so they should not be stored for too long.

When soaking bean curd sheets, if you use cold water, it will be easier for some parts of the bean curd sheets to be softer and some parts to be harder. It is recommended to use warm water, which will taste better.