Soaking yuba is skillful. How can it be strong without hard core?

Yuba is the most common bean product in our life, and it is also very popular among bean products. Yuba is our traditional food, which has been passed down for thousands of years. Yuba is rich in nutrition, which concentrates all the essence of soybean and is rich in protein, cellulose and calcium. Yuba has a unique taste and fragrance that other bean products don't have. The soaked yuba is soft and glutinous, and the beans are full of flavor.

Many people like to eat yuba, so yuba is a popular product among many bean products. Most of the yuba we usually buy are dry goods, so we can eat them only after soaking them in advance. Many people will directly throw the yuba into cold water when soaking it, but it takes a long time to soak it for at least 3-4 hours until there is no hard core inside. If you soak in hot water, you will lose the flavor of yuba, and the shape of yuba is not complete.

A friend of Bian Xiao is working in a hotel to cut and match. Bathing in a bath bully is an essential job every day. After a long time, he summed up a set of methods for quickly soaking yuba. It only takes about 30 minutes to soak the yuba soft, there is no hard core inside, and the taste is still relatively strong. The following is the detailed method of soaking yuba.

Pickled yuba i. Selection of yuba

Before soaking yuba, you should first choose yuba with good quality. At present, yuba on the market is generally divided into three grades, namely, one bamboo, two bamboo and three bamboo. Different grades of yuba have poor taste, appearance and nutritional value. The head bamboo is light yellow in color and tough to eat; Jules' color is relatively yellow, and the taste is moderate in hardness and elasticity. Zhu San's color is yellow with black, and its quality is the worst. It is not resistant to foam and boiling.

Second, break the yuba into small pieces in advance.

According to the different dishes, we can break the dried yuba into short and suitable pieces in advance, so that the yuba can absorb more water, thus speeding up the soaking time of the yuba.

Third, soak hot water first and then add cold water.

Put the cut yuba into the pot, then add hot water at about 80 degrees, soak for about 15 seconds, so that the fibers on the surface of yuba expand rapidly, and then add appropriate amount of cold water to neutralize the water temperature, so that the water temperature reaches about 40 degrees. Soaking yuba in hot water first can make the epidermis of yuba swell, and in the next soaking process, water can easily penetrate into yuba, thus accelerating the speed of soaking yuba.

Fourth, add salt and weight.

When soaking yuba, adding a little salt can increase the water absorption capacity of protein and make yuba soak faster; Because yuba is light and easy to float when soaked in water, it is necessary to press a heavy object to make yuba completely immersed in water and fully absorb water.

Do the above four points well, and you will have 30 minutes to make soft yuba without hard core. The soaked yuba can be directly cold-mixed, fried, made into soup and so on.