Production process
Soybean oil skin: The production process is relatively complicated, requiring multiple processes such as bean selection, peeling, soaking, grinding, shaking, boiling, filtering, and finally drying and packaging. During the production process, after the soy milk is boiled, a thin film on the surface is scraped with a thin rope or bamboo stick, and then dried to form soybean oil skin.
Yuba: The production is relatively simple. After the soy milk is boiled and kept warm, a thin film is formed on the surface. After being picked out, it droops into branches and then dried. The production of yuba pays more attention to the natural formation process.
Appearance and morphology Soybean oil skin: Usually thin sheets, hard texture, smooth surface, yellowish white color. Yuba: Branch-shaped, similar to bamboo branches, darker color, softer texture, hollow after breaking. 3. Taste and Uses
Soybean Oil Skin: It has a firm texture and strong chewiness. It is suitable for cold salad, stir-fry or soup, and is often used in hot pot.
Yuba: It has a tender and smooth texture and is easy to chew. It is suitable for cold salad, stew or stir-fry. It is widely loved for its unique taste.
Nutritional Value
Both soybean oil skin and yuba are rich in protein, fat and multiple vitamins, and have high nutritional value. Yuba has a slightly higher protein content than soybean oil skin because it retains more fat components during the production process.
History and Culture
Soybean Oil Skin: It originated in the Ming Dynasty and has a history of more than 600 years. It is a traditional specialty of Nanfeng County, Jiangxi Province.
Yuba: It originated in the Tang Dynasty and has a history of more than 1,000 years. It is a high-end food among traditional Chinese soy products.
Summary: Although soybean oil skin and yuba are both soybean products, there are obvious differences in production process, appearance, taste and use. Bean curd skin pays more attention to the fine craftsmanship, while yuba is famous for its unique naturally formed shape and taste.
