Name: Cold Yuba
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Yuba; 2s Dried fungus; 1/2 piece Cucumber; 1/2 Bright red pepper; Some salt; 1-2 tablespoons Soy sauce; 3 drops White vinegar; Some Chicken Essence; 2 drops sesame oil; Some parsley; 2 cloves garlic

Cold Yuba

by Kitchen Secrets of Wu Xiaochu

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Many people always want me to serve fast hand dishes to take care of the handicapped party. Is it spicy? Today this cold yuba can definitely be listed as a novice party recipe. The yuba is soft, and I added cucumber and fungus to increase the crunchy texture. It is rich in nutrition, rich in taste, colorful in color to increase appetite, and there is no oil and salt. It is safe to eat and not gain weight. It is a qualified fat-reducing dish. Regardless of your novice party, dormitory party, rice cooker party, you can all hold.
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Cold Yuba

1. Break the dried yuba into appropriate lengths, and soak them in clean water with the dried fungus. The amount of water must be less than fungus and yuba. After about 1 hour, all the yuba will turn white and no yellow, and the inside and outside will be soft, then drain and set aside.

2. Soak the fungus for one hour, wash and cut into small pieces. Slice cucumber, chop parsley, mince garlic, and cut red pepper into sections. In addition, use light soy sauce, vinegar, sesame oil, salt and chicken essence to make a juice.

3. Put the yuba in a pot of cold water. After the high heat is boiled, continue to cook for 3 minutes on medium and low heat. Immediately add cold water to cool thoroughly. Drain and set aside. Boil the fungus for 5-7 minutes in the same way, pick up and drain.