Cold Yuba

Name: Cold Yuba
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 pieces Yuba; 2 pieces Celery Stalks; 1 small handful Peanuts; 1 tablespoon Flax Commune Linseed Oil; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Zhenjiang Balsamic Vinegar; 1 tablespoon White sugar; 1/4 teaspoon salt

by Eyebrow

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Cold salad is my favorite dish, because it is simple and convenient, and it tastes good. It can be served with wine or dinner. Yuba is a relatively common cold vegetable material. With celery and peanuts, it has contrasting softness and hardness, and it is crispy, and the taste is very rich. Originally I wanted to make vegan mixed vegetables. When I was shopping for food, I saw the shrimp and shellfish from the cold and fresh semi-finished products store.
The taste of the mixed vegetables depends on the sauce. This sauce of mine can be regarded as my family's all-purpose sauce, which is changed from the oil and vinegar sauce. I usually use small milled sesame oil (sesame oil) for vegetable mixing. Sometimes I use whatever oil I have on hand. For example, I used Flax Commune linseed oil this time.
Flax Commune Flaxseed Oil, selected from the Inner Mongolia Flax Manor, is made with high-standard craftsmanship. It is a safe and safe oil suitable for babies and pregnant women! Flax Commune linseed oil can be used for low-temperature cooking, soup seasoning, cleverly mixed cold dishes, baked pastries, and mixed food.

Ingredients

5 pieces Yuba
2 pieces Celery Stalks
1 small handful Peanuts
1 tablespoon Flax Commune Linseed Oil
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Zhenjiang Balsamic Vinegar
1 tablespoon White Sugar
1/4 teaspoon Salt

Cold Yuba

1. The yuba that I bought is very hard. Cut it into a length of about 6 cm. Soak it in water until it turns white and soft. If you pinch it, there is no hard core. Let it soak for at least half a day.

2. Separate the stems and leaves of celery, peel off the old skin on the stems with a peeling knife, cut into sections and then shred.

3. Bring the shredded celery to a boil, then boil it, and drain it with cold boiled water.

4. Shrimp and fresh shellfish are also cooked in a pot of boiling water, remove the cold boiled water and drain.

5. Boil the yuba in a pot under water, cook to the desired softness and hardness, pick up the cold water and drain the water. Some people say that the yuba does not need to be boiled, it is already cooked, but my family still likes to cook it softer.

6. The peanuts are deep-fried in cold oil, and then drained.

7. To adjust the sauce: put all the ingredients in the accessories list into a small bowl, stir with egg yolk until the oil and water emulsify, it looks thick and there is no obvious oiliness.

8. Combine the yuba, celery, fresh scallops, and sauce in a large bowl and stir evenly, sprinkle with peanuts, and finally garnish with celery leaves (coriander leaves are best).

9. Is there any temptation to put on your offer?

10. Flax Commune Linseed Oil|Choose healthy ingredients and enjoy a healthy life

Tips:
1. Yuba is made of a layer of skin formed on the surface of soy milk after being cooked, so it is cooked by itself. If you don't want to cook it, you can soak it in cold water.
2. I personally think that yuba and celery peanuts are golden partners, and coriander leaves are also good, but many people in my family don't eat coriander.
3. Flaxseed oil is very refreshing and nutritious. But if you don’t have one, you can use any oil suitable for cold dressing, such as sesame oil, olive oil, etc.; or you can cook it with ordinary cooking oil.