The weather has been getting hotter and hotter lately, so it's perfect for a cold bean curd salad, which is not only a side dish for alcohol, but also a cold dish for summer heat.
Yuba, as we all know, is a kind of soybean products with traditional craftsmanship in the mainland, the bean is rich in flavor, soft and chewy, rich in protein, and a variety of nutrients.
Yuba belongs to the category of dry goods, easy to preserve, the practice is also diverse, stew, stir-fry, soup, cold salad can be, eat fragrant and refreshing, is known as "the meat of vegetarian", loved by consumers.
When we buy yuba, we try to choose high-quality yuba, so how can we choose high-quality yuba?
First of all, high-quality yuba, generally looks light yellow, shiny and shiny, brittle texture, and smells of a faint bean fragrance, after breaking, you can see that there are many hollow structures at the section, this is high-quality yuba, if the color of yuba is gray, tarnished, and emitting a peculiar smell, it is recommended not to buy.
Today I will share with you my experience of making cold yuba, I often eat yuba in summer, it strengthens bones, lowers blood lipids, has a soft and strong taste, is fragrant and delicious, and the more you chew, the more fragrant it is, let's see how I do it.
Recommended recipe: cold bean curd
Main ingredients: bean curd, fungus, red-skinned peanuts, green onions, ginger and garlic, millet peppers, coriander
Here's how:
1. Prepare a handful of yuba, cut it into small pieces, add a spoonful of salt to it, pour in warm water at 70 degrees, stir a few times with chopsticks, and then buckle a plate on it, let the yuba be completely soaked in salt water, soak it for 30 minutes, and if the water is cold in the middle, you can add warm water to it.
2. Prepare a handful of fungus, put it in a bowl, add a spoonful of sugar, then pour in warm water at 70 degrees, stir well with chopsticks, stir until the sugar is dissolved, and soak it aside for 10 minutes.
3. Prepare a handful of garlic, pat it flat with a knife, then chop it into minced garlic, then cut the ginger into minced pieces, cut the green onion into chopped green onions, cut the green onion leaves into small pieces, prepare a few millet peppers, cut it into small rings, cut it into small rings, and put it in a bowl after cutting.
4. Next, add a spoonful of white sesame seeds, then pour in a spoonful of hot oil to stimulate the fragrance, stir well with chopsticks, add 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, a little oyster sauce, 1 spoon of salt, 1 spoon of sugar, 1 spoon of chicken powder, drizzle a little sesame oil, stir well with chopsticks, and a delicious sauce will be adjusted.
5. Prepare 2 coriander below, carefully clean it with water, put it on the board, cut it into small pieces, and then wash the soaked yuba simply, control the water and remove it for later use.
6. At this time, the fungus is also soaked, add a spoonful of flour to it, mix it with your hands for about 1 minute, and then wash it with water several times until the cleaning water becomes clear, take it out of the water, tear it into small flowers by hand, and put it aside for later use.
7. Boil water in a pot, add a spoonful of salt to it, stir and dissolve, pour the fungus into the pot, stir gently with a spoon to heat the fungus evenly, blanch for about 1 minute, pour the yuba into it, and continue to blanch for 1 minute.
8. As soon as the time of 2 minutes is up, take out the fungus and yuba water, put them in cool white water or pure water, and cool them for a while, so that the yuba and fungus after cooling will taste softer and stronger, and then squeeze out the water and put it in a large bowl.
9. Add cooking oil to the pot, after the oil is hot, put in a handful of red-skinned peanuts, stir-fry over low heat, fry the peanuts until there is a crackling sound in the pot, put the peanuts out, put them in the plate to cool.
10. In the next step, put the coriander and green onion segments into a bowl with yuba, then pour the seasoned sauce, as well as the cooled peanuts, and stir it well with chopsticks, and a delicious cold salad of yuba is ready.
11. The weather is getting hotter and hotter, come to a plate of cold yuba, light and fragrant and refreshing, yuba is soft and strong, fragrant and flavorful, peanuts are crispy, the more you chew, the more fragrant you are, you can do it clean and hygienic at home, and it is economical, it is more delicious than the taste of the restaurant, if you also like it, just collect it and try it.
Tips:
1. Cut the yuba into small sections, which is easier to soak.
2. Yuba can not be soaked in boiling water, nor can it be soaked in cold water.
3. The fungus cannot be soaked for a long time, and white sugar can promote the soaking of the fungus.
Conclusion: Eat more yuba in summer, teach you how to eat a fairy, strengthen bones, lower blood lipids, soft and strong taste, fresh and fragrant, the more you chew, the more fragrant it is.
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