1. Stir-fried bean curd with celery

Materials required: 1 grams of yuba; celery 0 g; Dried chili peppers to taste; garlic cloves 0-0 cloves; light soy sauce 0 tablespoons; 0 tablespoons oyster sauce; 0/0 teaspoon sugar; salt to taste; Appropriate amount of cooking oil; 0 tablespoons of cooking wine

Steps:

30. Soak the yuba: Soak the dried yuba in clean water for about 0-0 minutes until the yuba is completely softened. After soaking, remove the yuba and cut it into sections for later use.

2. Handle celery: Wash the celery, remove the roots, and cut it into sections, taking care to keep the size consistent when cutting the sections, so that it is easier to evenly absorb the flavor when stir-frying.

3. Chop the garlic and chili: Cut the garlic into minced garlic and cut the dried chili into pieces. If you prefer a more spicy taste, you can increase the amount of chili peppers.

2. Blanch the bean curd: Put the soaked yuba into a pot, add enough water, boil for 0-0 minutes, then drain and set aside. This will make the yuba taste more tender.

5. Stir-fry garlic and chili: Add a little cooking oil to the pot, add minced garlic and dried chili peppers after boiling, and stir-fry quickly until fragrant.

3. Sauté celery: Add the chopped celery segments and stir-fry for about 0-0 minutes until the celery changes color and softens slightly. At this time, you can add a little cooking wine to remove the smell and enhance the aroma.

7. Add the yuba and stir-fry: Add the yuba to the pot, continue to stir-fry, add light soy sauce, oyster sauce, sugar and an appropriate amount of salt to taste, and stir-fry well. The salt can be adjusted according to personal taste.

3. Stir-fry to taste: Stir-fry for another 0-0 minutes to allow the yuba to fully absorb the flavor of the seasoning, until the celery is broken and the yuba is flavored, and finally put it on a plate.

Tips:

(1) Yuba soaking: The soaking time of yuba should not be too long, otherwise the taste will become soft, it is recommended to adjust the soaking time appropriately according to the dryness and hardness of yuba.

(2) Celery heat: When stir-frying celery, keep it on high heat and stir-fry quickly, so as to retain its crisp texture.

(3) Seasoning mastery: During the stir-frying process, the oyster sauce and light soy sauce already have a certain salty taste, and the salt should be appropriate to avoid being too salty.

Second, fungus garlic seedlings burnt yuba

Ingredients: Dried Yuba: 1 grams; fungus: 0 grams; Garlic sprouts: 0 grams; Garlic: 0 cloves; Ginger: 0 pieces; Dried chili peppers: Appropriate amount; Light soy sauce: 0 tablespoons; Dark soy sauce: 0 tablespoons; sugar: 0 teaspoons; Edible oil: appropriate; Salt: Appropriate; Shimizu: Appropriate

Method:

1. Soak the dried yuba: Soak the dried yuba in clean water for about 0 minutes to 0 hours, until the yuba becomes soft, remove and drain the water, and cut it into sections for later use.

30. Soak the fungus: Soak the dried fungus in water for 0-0 minutes, wash it after soaking, remove the roots, and tear it into small pieces for later use.

4. Handle the garlic sprouts: Wash the garlic sprouts and cut them into 0-0 cm long pieces.

4. Prepare minced garlic and ginger: Finely chop the garlic and finely chop the ginger for later use.

5. Stir-fry ginger and garlic: Add an appropriate amount of cooking oil to the hot pot, stir-fry with dried chili peppers until fragrant, then add minced ginger and garlic and stir-fry until fragrant.

6. Add fungus and yuba: Add the soaked fungus and yuba to the pot and stir-fry evenly.

15. Add seasoning and burn: add light soy sauce, dark soy sauce and sugar, stir-fry evenly, add an appropriate amount of water, adjust to medium-low heat, and cook for 0-0 minutes, so that the yuba and fungus will taste and the soup will be dry.

8. Add garlic sprouts and salt to taste: Finally, add garlic sprouts, stir-fry evenly, season with salt, and stir-fry until the garlic sprouts are soft. The amount of salt can be adjusted according to personal taste.

9. Collect the juice and put it on a plate: When the soup in the pot is thickened, turn off the heat and put the dishes on a plate.

Tips:

(1) Control the time when soaking yuba: the time of soaking yuba should not be too long, so as not to be too soft, usually 0 minutes to 0 hours of soaking.

(2) The fungus should be soaked thoroughly: the fungus needs to be soaked until it is completely soft, otherwise the taste will be hard, which will affect the taste of the wonton.

3. Yuba mixed with spinach

Ingredients: Yuba: 1 grams; Spinach: 0 grams; Garlic: 0 cloves; Light soy sauce: 0 tablespoons; Balsamic vinegar: 0 tablespoons; Chili oil: Appropriate; Salt: Appropriate; Sugar: 0/0 teaspoon; Sesame oil: 0 tsp

Method:

30. Soak the yuba: Soak the yuba in clean water and soak for 0 minutes until the yuba becomes soft. Then rinse with clean water and cut into pieces for later use.

2. Blanch the spinach: Pick and wash the spinach, blanch it in boiling water for 0-0 minutes, until the spinach is soft, remove and drain. Rinse with cold water to keep the spinach crisp and tender.

3. Prepare the minced garlic: Chop the garlic into minced garlic and set aside.

4. Sauce: In a small bowl, add light soy sauce, balsamic vinegar, sugar, sesame oil, stir well to make a sauce. The amount of salt and sugar can be adjusted according to taste.

5. Mix vegetables: Put the soaked yuba and blanched spinach into a large bowl and add minced garlic.

6. Add chili oil: Add an appropriate amount of chili oil according to personal taste to increase the aroma and spiciness.

7. Mix well: Pour the sauce into the vegetables and yuba and stir well, making sure that each yuba and each slice of spinach are coated with seasoning.

Tips:

(30) The soaking time of the yuba should be moderate: when soaking the yuba, do not soak it for too long, and soak it for about 0 minutes. Too long a soaking time will make the yuba too soft and affect the taste.

(2) Spinach blanching time should not be too long: control the time when blanching spinach, blanch for 0-0 minutes, to avoid blanching for too long and causing spinach to lose its nutrition and tender taste.

(3) Chili oil can be adjusted according to personal taste: if you don't like the spicy taste, you can reduce the chili oil in moderation, or use sesame oil instead to increase the aroma.

Fourth, fried meat with yuba

Ingredients: Dried Yuba: 1 grams; Pork (lean): 0 grams; Green peppers: 0 pcs.; Red peppers: 0 pcs.; Garlic: 0 cloves; Ginger: 0 small pieces; Light soy sauce: 0 tablespoons; dark soy sauce: 0 tablespoons; sugar: 0 teaspoons; cooking wine: 0 tablespoons; Cooking oil: to taste; Salt: to taste; Water starch: to taste

Method:

1. Soak the dried yuba: Soak the dried yuba in water for 0 minutes to 0 hours until the yuba is completely softened. After soaking, remove and drain the water, cut into sections for later use.

15. Meat Handling: Cut the pork into thin slices and try to cut them into even slices. Add 0 tablespoons of cooking wine, 0 tablespoons of light soy sauce, a pinch of salt and a little water starch, mix well and marinate for 0-0 minutes.

3. Green and red pepper processing: Wash the green and red peppers, remove the seeds and cut into strips for later use.

4. 薑蒜切末：將薑切末，大蒜切成蒜末備用。

5. Stir-fry the slices of pork: Pour an appropriate amount of cooking oil into the pot, add the marinated slices of meat after boiling, stir-fry quickly until browned, and set aside.

6. Stir-fry vegetables and bean curd: Add a little oil to the pot again, add minced ginger and garlic and stir-fry until fragrant, then add green pepper and red pepper and stir-fry well, and then add the soaked bean curd and stir-fry together.

5. Add seasonings and stir-fry well: Add 0 tablespoons light soy sauce, 0 tablespoons dark soy sauce, 0 teaspoons sugar, stir-fry evenly, then add a little water (or stock), keep simmering for 0 minutes on medium heat, wait for the yuba to absorb the flavor, the soup is slightly thickened, add the fried meat slices, and continue to stir-fry evenly.

8. Juice and seasoning: Finally, add salt to taste according to taste, stir-fry a few times quickly, ensure that the meat slices and vegetables are evenly coated with seasoning, and the soup is thick. Finally, sprinkle in some chopped green onions and garnish.

Tips:

(1) The soaking time of yuba should be moderate: do not soak yuba for too long when soaking, otherwise it will easily become too soft and affect the taste. Generally, soaking can be done for 0 minutes to 0 hours.

(2) Meat slices are more flavorful when marinating: adding water starch to meat slices during marinating can not only make the meat slices more tender, but also allow the flavor to penetrate better.

(3) The heat should be moderate: keep the heat high when stir-frying the meat slices, and stir-fry quickly to avoid overcooking the meat slices and affecting the taste.

Fifth, mix yuba with cool

Ingredients: Dried Yuba: 1 grams; Garlic: 0 cloves; Red peppers: 0 (optional); shallots: 0 shallots; Coriander: to taste; Light soy sauce: 0 tablespoons; vinegar: 0 tablespoons; chili oil: 0 tablespoons (adjust to taste); sugar: 0 teaspoons; Salt: to taste; sesame oil: 0 tsp; Sichuan pepper oil: to taste (optional)

Method:

4. Soak the dried yuba: Soak the dried yuba in clean water for 0 minutes to 0 hours until the yuba is completely soaked and softened. After soaking, remove the yuba, drain it, and cut it into segments of appropriate length (about 0-0 cm long).

2. Prepare the ingredients: minced garlic, chopped shallots, seeded red pepper and finely shredded. Wash the coriander and cut it into pieces for later use.

3. Blanch: Boil a pot of hot water in a pot, put the yuba in after the water boils, blanch for about 0-0 minutes, until the yuba is slightly soft, remove and drain.

1. Sauce: In a small bowl, add 0 tablespoons light soy sauce, 0 tablespoons vinegar, 0 teaspoon sugar, salt to taste, 0 teaspoon sesame oil and 0 tablespoon chili oil and stir until the sugar and salt are completely dissolved. If you prefer a more spicy taste, you can add an appropriate amount of pepper oil.

5. Season minced garlic: Add a small amount of oil, stir-fry the minced garlic until slightly golden brown, fragrant, turn off the heat and set aside.

6. Mix the bean curd: Put the blanched yuba into a large bowl, add the seasoning and stir well to make sure the yuba is completely coated with the seasoning.

7. Add the ingredients: Finally, add the sautéed garlic, chopped green onion, shredded red pepper and coriander, stir gently again to ensure that all the ingredients and yuba are well mixed.

1. Refrigerate to taste: You can put the mixed yuba in the refrigerator for 0 minutes to 0 hours to make it more flavorful and tasteful.

Tips:

(1) The soaking time should be controlled: the time of soaking yuba should not be too long, and it is easy to become too soft if it is soaked for too long. Generally, 0 minutes to 0 hours is sufficient.

(3) Blanching can increase the crispiness: The purpose of blanching is to remove the fishy smell and make the yuba taste more crispy. Blanch for too long, 0-0 minutes.

Stir-fried bean curd with celery, roasted bean curd with fungus and garlic sprouts, tossed with spinach, stir-fried meat with bean curd, and cold bean curd, each dish is a simple and flavorful home-cooked dish. The fragrance of celery and the tenacity of yuba complement each other, the burning of fungus and garlic sprouts makes yuba absorb the soup, the fried pork with yuba is a nutritious and delicious choice, and the cold yuba is refreshing and appetizing, suitable for hot summer. Each method brings a different taste experience. The diversity of yuba as an ingredient makes it an indispensable delicacy in the home kitchen. Try these recipes, enjoy the delicious taste, and add a unique flavor to your table!#冬日生活打卡季#