The difference between yuba and bean curd skin

Yuba and bean curd skin are both common soy products. There are still some differences between them, especially in the Northeast region. Of course, the names of them will also be different. Some places call them the same soy products, but some places are different. The main difference lies in the drying method. In some places, it is called dried tofu, which does not need to be dried. Yuba has high nutritional value and tastes delicious.

The difference between yuba and bean curd skin varies in different regions, so they are called differently. Yuba is actually the same thing as tofu skin. Both are made by boiling soy milk and then keeping it warm to form a layer of oil film, which is then picked up and dried in the sun.

The difference between it and tofu skin is that tofu skin is laid flat during drying, while tofu skin is left to droop naturally, so that after drying, it becomes branch-like. There are many ways to prepare yuba. It can be either meat or vegetarian, roasted or fried, and it tastes very delicious.

Homemade yuba recipe 1. Cucumber mixed with yuba

Ingredients: appropriate amount of bean curd sheets and cucumber.

practice:

1. Wash the cucumber, remove the two ends, cut into small pieces, put them in a bowl, add appropriate amount of salt, and marinate for about 15 minutes.

2. Soak the bean curd sheets, wash them, blanch them in boiling water, let them cool, and cut them into slices.

3. Mix the prepared cucumber, bean curd, minced garlic, salt, MSG, white vinegar, sesame oil and sugar evenly.

2. Spicy fried bean curd

Ingredients: yuba, green pepper, bean paste

practice:

1. Soak the bean curd sheets in warm water and cut into sections. Wash the green peppers and cut them into pieces.

2. Put a proper amount of oil in the pot. When the oil is hot, put in the bean curd sheets and fry them until golden brown. Then remove them from the pot.

3. Leave a proper amount of oil in the pot, sauté the scallion and ginger, then add a proper amount of bean paste, stir-fry evenly, and then add the bean curd sheets. Before serving, add appropriate amount of chicken essence and salt.

3. Unglazed yuba

Ingredients: 300g yuba, 5g starch (corn)

1. Soak the yuba in advance and cut it into 4 cm long segments;

2. Heat 30g of oil in a spoon, add shredded ginger and stir-fry;

3. Add 15g of pepper water, soup, soy sauce, salt and sugar and bring to a boil;

4. Add the yuba pieces and cook thoroughly over low heat;

5. When the juice is thick and the bean curd sticks have a flavor, add MSG, use 10 grams of wet starch (5 grams of starch plus water) to make a thin starch, drizzle with clear oil, serve on a spoon.