Soaking yuba, many people have done it wrong, 20 years of small tricks that have not been passed on, soaking fast and soft without hard core

Title: Soaking yuba, many people have done it wrong, 20 years of small tricks that have not been passed on, soaking fast and soft without hard core

First, the beginning

In our daily cooking, yuba is an attractive ingredient that not only has a unique taste, but is also rich in protein and fiber, which has many health benefits. However, many people have some misunderstandings when soaking yuba, resulting in yuba being either too hard or too soft after soaking, and it is difficult to achieve the desired taste. Today I'm going to tell you a trick that hasn't been passed on for 20 years, so that your soaked yuba is fast and soft, and there will never be a hard core.

2. Misunderstandings revealed

1. Soak in water for too long

When many people soak yuba, they habitually soak yuba in water for a long time, thinking that the longer the time, the better the yuba will soak. But in fact, soaking in water for too long will cause the yuba to absorb too much water, lose its original taste, become too soft and waxy, and sometimes even have a hard core.

2. Improper soaking temperature

Another common mistake is to soak the water at the wrong temperature. Some people like to soak yuba in hot water, believing that it will make it soak faster. But in fact, soaking yuba in hot water is easy to make the surface too soft, but the inside is still hard and the taste is not good.

3. No supporting materials

There are also some people who simply soak it in water when soaking it without adding any auxiliary materials. Although this can also be soaked in yuba, the effect is not good, often resulting in uneven water absorption, some parts of the soak are too soft, and some parts are still hard and hard.

3. Reveal the secrets of small tricks

After years of cooking experience and continuous practice, I have summed up a small trick for soaking yuba, which can make your soaked yuba fast and soft, and there will never be a hard core.

Step 1: Choose a good yuba

First of all, it is necessary to choose a yuba with a better texture. Yuba with better texture has good water absorption and better taste after soaking. It is recommended to choose a whiter yuba with a more delicate texture.

Step 2: Master the temperature of the soaking water

Secondly, the temperature of the soaking water should be properly controlled. I recommend using lukewarm water, not too high and not too low, around 30 degrees Celsius. In this way, the bean curd can be soaked evenly and maintain its original taste.

Step 3: Add an appropriate amount of supporting materials

Finally, add an appropriate amount of auxiliary materials, such as salt, vinegar or a little alkaline water. These auxiliary materials can help the yuba absorb water faster, while also making it foam more plump and taste better.

Fourth, the story of life's tricks

Story 1: Grandma's Secret Recipe

When I was a child, I used to learn how to cook from my grandmother. Grandma always used some deceptively simple tricks to make the dishes taste extra delicious. Among them, her most commonly used trick is to soak the bean curd. She told me that if you want to soak yuba well, the key is to master the temperature of the water and add the right amount of auxiliary materials. This little recipe is still used by me to this day, and it works very well.

Story 2: The experience of self-exploration

In addition to learning to cook from my grandmother, I also continued to explore some experience through my own practice. Once, I soaked yuba in hot water, but the taste of yuba after soaking was very unsatisfactory, soft on the outside and the inside, and it tasted very awkward. Later, I tried soaking the hair in warm water and adding a little vinegar, and the effect was immediate, the yuba soaked quickly and softly, and the taste was excellent.

V. Conclusion

Soaking yuba is a seemingly simple cooking technique that actually has many skills. By mastering the temperature of the soaked water, adding the right amount of auxiliary materials, and choosing a good yuba, we can easily brew yuba with excellent taste and bring delicious dishes to our family. I hope that these 20 years of tips can help more people, so that everyone can enjoy the delicious taste of yuba!