Three-color Yuba

Name: Three-color Yuba
Total time: 10 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

10m

Serving

Make a light cold side dish, it is perfect to eat when the spring is easy to get angry. Yuba has been originated for thousands of years, and its rich bean aroma, soft taste, and rich calcium make it a suitable food for all ages. Beige yuba, emerald green cucumbers, orange-red carrots, such fresh Fan Xiaoliang dishes are too suitable for the spring table.

Fall in love with your body, soothe your appetite with such a refreshing three-color yuba, and stretch your vision~~

There were once some bobbins asked me how to cut out good-looking elephant eyes. This time I will show you a detailed process diagram~~"

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 one after another about 2mm apart, that is, cut into image eye pieces.

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, then use it after soaking.

2. It takes about half a minute to cook the carrots, and they are ready when they are cooked. The cooking time will be longer than the noodles.

3. White sugar is for freshness, just put a little.