Yuba is a traditional soy product made from soybeans, which is loved by people because of its unique taste and rich nutrition. It can be used as the protagonist of coleslaw, or it can be stewed in a pot and paired with other ingredients to create a delicious dish. However, many people often encounter a problem when making yuba, that is, soaked yuba always has a hard core and an unsatisfactory taste. Today, we are going to share a quick trick for soaking yuba, which can be done in a few minutes to make the yuba taste more tender and smooth.
Many people simply throw the yuba into cold water and soak it for a few hours, although this method can soak the soft yuba, but there is often an uneven soaking situation - the yuba has softened on the outside, but the inside is still hard, affecting the taste. Moreover, if the soaking time is too long, the yuba is easy to become too soft and rotten, losing its due toughness and chewiness.
First, the correct method of soaking yuba
1. Use warm water at 40 degrees
The fibrous tissue of yuba is relatively compact, so it is more suitable to soak it in warm water. The water temperature is controlled at about 40 degrees Celsius, which can quickly soften the yuba without damaging its internal fiber structure. Hot water will cause yuba to become too soft and lose its original elasticity, while cold water will soak for too long, resulting in uneven soaking inside and outside.
2. Add salt and white vinegar
In the warm water in which the bean curd is soaked, adding the right amount of salt and white vinegar is a small secret. Salt can make the yuba remain elastic during the soaking process and prevent the yuba from becoming soft and rotten after absorbing water. White vinegar can play a role in removing the smell of beans, and can also speed up the softening of yuba. Therefore, adding a little salt and white vinegar to the water can make the yuba soak more evenly and flavorfully in a short time.
3. Press a weight on the yuba
In order to make the yuba soak more evenly, you can press a small bowl or plate on the yuba when soaking. This can ensure that the yuba is completely submerged in the water, fully absorb the water, and avoid some of the yuba from floating on the water surface and incompletely soaking. This method is especially suitable for longer yuba, ensuring that each one can be soaked evenly, and the final taste is soft and delicate.
Recommended recipe 1: celery and black fungus mixed with yuba
Ingredients: 150 grams of bean curd, 200 grams of celery, 50 grams of black fungus, 1 red pepper, half a green onion, a little minced garlic, light soy sauce, sesame oil, vinegar, and salt.
The steps are as follows:
1. Wash the celery and cut it into sections, soak the yuba in advance, cut into sections, soak the black fungus in advance and tear it into small flowers, cut the red pepper into sections, and cut the green onions into shreds for later use; Blanch the celery, black fungus and yuba for 1 minute, remove and drain.
2. Mix the bean curd, celery and black fungus together, add an appropriate amount of light soy sauce, vinegar, salt, sesame oil, sprinkle with chili peppers, minced garlic and shredded green onions, pour hot oil on the chili peppers and shredded green onions, stir evenly, and serve.
The dish is refreshing and delicious, with the crispness of celery and the flexibility of yuba, and the addition of black fungus makes the taste richer. At the same time, the seasoning of light soy sauce and sesame oil makes the whole dish fresh and rich bean aroma, which is very suitable as a summer appetizer.
Recommended recipe 2: Braised duck stewed with bean curd
Ingredients: 200 grams of soaked yuba, 500 grams of duck meat, 5 slices of ginger, 2 star anise, light soy sauce, dark soy sauce, cooking wine, rock sugar, salt.
Here's how:
1. Wash the duck meat and cut it into pieces, blanch to remove the smell; Heat a little oil in a pan, add rock sugar and fry over low heat until the sugar color becomes darker, add the blanched duck pieces and stir-fry evenly until the surface of the duck meat is coated with sugar.
2. Add ginger slices, star anise, pour in cooking wine, light soy sauce and dark soy sauce, stir-fry evenly, add water to cover the duck meat, turn to low heat and simmer for 40 minutes after boiling, add the soaked yuba, and simmer for another 15 minutes until the yuba absorbs the soup into the flavor, and finally add salt to taste according to the taste. Remove from the pot and serve on a plate, sprinkle with chopped green onions.
This dish of yuba absorbs the fresh aroma of duck meat and the richness of the soup, and the taste is rich. Yuba retains its toughness during the stewing process without being too soft, blending perfectly with the rich flavor of the duck meat. It is a hard dish that is perfect for home-cooked banquets, and it is nutritious and mellow.
As an ingredient with high nutritional value and a wide range of uses, yuba has been favored by many people. However, the right soaking method is the key to making delicious yuba. By using techniques such as warm water, adding salt and white vinegar, and pressing weights, you can quickly soak a soft, smooth, and hard-core yuba. Whether it's a refreshing dish served cold or a rich dish stewed with meat, yuba can bring out its unique texture and flavor. I hope you can try these soaking and cooking methods at home and enjoy the health and deliciousness brought by yuba.
[Personal opinion, for reference only!] This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated! 】