Yuba has a strong soy aroma and a unique texture that other soy products do not possess. From a nutritional perspective, yuba also has irreplaceable advantages compared to other soy products. Eating this food before or after exercise can quickly replenish energy and provide the protein needed for muscle growth.
Typically, the yuba we buy is dried, so it needs to be soaked before cooking. After soaking, it can be used for cooking. A Chinese yuba manufacturer recommends a yuba recipe for you.
Production steps
1. Soaking Yuba
Many people find that the cooked yuba has uneven hardness-some parts are soft while others are hard. This is because the soaking method is incorrect. Do not use hot water to soak yuba; warm water or cold water is suitable.
First, soak the yuba in warm water, and soak some wood ear mushrooms at the same time. Generally, yuba needs to be soaked for 2 hours, and wood ear mushrooms for 1 hour.
2. Preparing Other Ingredients
While the yuba is soaking, you can prepare the auxiliary ingredients: cut one round green bell pepper into diamond-shaped slices, cut some chili peppers into diamond-shaped slices, slice a green onion, cut fresh ginger into diamond-shaped slices, and slice garlic into thin pieces. Also prepare one tomato. Once all these ingredients are ready, put them in a plate.
3. Frying Yuba
Put eggs and cornstarch into a plate and stir well, then add the yuba (after squeezing out excess water) to the plate and coat it evenly.
Pour cooking oil into a wok. When the oil is heated to 50% hot (you can test it by inserting a chopstick-small bubbles will form around the chopstick if it's ready), put the yuba into the wok and fry over medium heat.
4. Stir-Frying Yuba
- Leave some oil in the wok, add a few dried chili peppers, then pour in the sliced green onion, ginger, and garlic. Sauté them together over low heat.
- After the spicy aroma is released, add the tomato and stir-fry until it releases red juice. The red juice from the tomato will make the dish look more attractive. Then, add the prepared auxiliary ingredients to the wok, stir-fry over medium heat until they are fully cooked, and add one tablespoon of water to start seasoning.
- Add salt, chicken bouillon, ground pepper, sugar, and oyster sauce, then turn to high heat and stir-fry quickly.
- Finally, add the fried yuba, turn to high heat and stir-fry. When the yuba absorbs the sauce and becomes flavorful, you can take it out of the wok, put it on a plate, and serve.
This is an extremely delicious Chinese-style recipe. If you are interested in yuba, you must give it a try! If you own a restaurant or supermarket and need to purchase Chinese specialty foods, be sure to contact us!