Cold Yuba

Name: Cold Yuba
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Dried yuba; 4-5s Dried black fungus; Small half carrot; Several parsley; 2 tablespoons Soy sauce; 2 tablespoons Balsamic vinegar; 1 spoon Sugar; 1 tablespoon sesame oil

by Xiao Qiao's good food

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Yuba is actually another form of yuba. It is named after its shape resembles bamboo branches. Everyone is familiar with tofu skin, it is actually the layer of film formed on the surface of soy milk when it is heated, and it is obtained by drying. The nutritional value is extremely high, and it is also very easy to be absorbed and utilized by the body. This is an ingredient that I like very much. Whether it is fried, stewed or cold, it is very delicious.
As for the cold dressing method, you can adjust it according to your own taste. If you like to eat spicy food, you can add some spicy rice, chili oil, garlic, etc. to enhance the flavor. Because I have children at home, the overall flavor may be light, so the sauce is not Not the only standard, just as a form of sharing.

Ingredients

120g Dried Yuba
4-5s Dried Black Fungus
Small half Carrot
Several Parsley
2 tablespoons Soy Sauce
2 tablespoons Balsamic Vinegar
1 spoon Sugar
1 tablespoon Sesame Oil

Cold Yuba

1. Soak dried yuba and black fungus for more than 4 hours in advance. Note that yuba should be soaked in cold water.

2. Cut the soaked black fungus into shreds, and shred the smaller half of the carrot.

3. The soaked yuba is blanched for two minutes and removed to cool.

4. Blanch the black fungus and carrots to cool too much. Those who like raw carrots don't need to blanch them.

5. Drain the over-cooled ingredients and mix with coriander and sauce: 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil. You can adjust it according to your taste.

6. This is a relatively light and non-spicy version. Both carrots and yuba have a sweet taste. I don't like adding too much juice to destroy the original flavor of the ingredients, so the juice is relatively simple.