Three-color Yuba

Name: Three-color Yuba
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Yuba; 80g Cucumber; 50g carrot; 1 tsp Cooked Sesame; Some salt; 1/8 tablespoon Chicken Bouillon Powder; a little Sugar; a little oil; 2 tsp sesame oil

by Shangshizhiwen

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Nutritionists have researched that a low-fat, low-carbohydrate and protein-rich diet can effectively help people control their weight.
Compared with animal protein, soy protein is more conducive to weight loss, does not cause the loss of calcium in the bones, and does not contain any saturated fat and cholesterol, which is beneficial to the prevention and treatment of cardiovascular diseases.

Yuba is rich in soy protein and rich in nutrients.

It has high glutamate, has a brain function, can prevent the occurrence of Alzheimer's; its rich phospholipid can also reduce the blood cholesterol content, prevent hyperlipidemia and arteriosclerosis; it also contains a variety of minerals , Supplement calcium, prevent osteoporosis caused by calcium deficiency, and promote bone development.

It concentrates the essence of soybeans and is the nutritional champion in soy products.
Use yuba to make a light cold side dish, which is full of nutrition and can also lose weight.

Three colors come together on a plate, beige yuba, emerald green cucumber, orange-red carrots, this kind of fresh Fan Xiaoliang dish is too suitable for the summer table~~

Ingredients

250g Yuba
80g Cucumber
50g Carrot
1 tsp Cooked Sesame
Some Salt

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1/8 tablespoon Chicken Bouillon Powder

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a little Sugar

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a little Oil

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2 tsp Sesame Oil

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Three-color Yuba

1. Put the yuba in a bowl, pour a little warm water and soak for half a minute, and drain the water.

2. Cut into long sections.

3. Wash the cucumber and cut it into several sections with an oblique knife.

4. Take a section of cucumber and place it flat on the cutting board.

5. The knife cuts straight from the right.

6. Then cut off from right to left at intervals of about 2cm, that is, cut into an image eyepiece.

7. Wash the carrots, peel them, and cut them into eye slices.

8. Pour proper amount of water into the boiling pot, add a little salt and a few drops of oil after the water is boiled, add carrot slices, remove after cooking, rinse with cold water, and drain.

9. Put the yuba, cucumber, and carrots in a large bowl.

10. Add salt, chicken essence, and sugar, and mix evenly with your hands.

11. Add sesame oil and sesame oil and mix well.

12. Put it on the plate and sprinkle with cooked sesame seeds for garnish.

Tips:
1. I bought fresh yuba. Don't blanch it with boiling water. It will be scattered when the water is added. Wash it with cold water in summer and slightly warm water in winter. If you buy dried yuba, you can soak it in warm water for a few hours and then use it after soaking.
2. It takes about half a minute to cook carrots, and they are ready when they are cooked. Long cooking time will make them more noodles.
3. White sugar is for freshness, just put a little.