1.Braised Chicken with Yuba

Ingredients:

600g of Chicken

Tofu  (put as much as you want)

A spoonful of cooking wine

A spoonful of white pepper

Two spoons of light soy sauce

A spoon of soy sauce

A spoonful of oyster sauce

A spoonful of sugar

Dried chili

 

Steps:

1 Soak the yuba in cold water for 15-20 minutes. Cut the chicken into pieces, add in a spoonful of cooking wine and white pepper to marinate for 15 minutes.

2 Heat up oil in a pan and sauté the minced garlic. Add in the chicken and stir fry until the color changes.

3 Add in two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of oyster sauce, and one spoon of white sugar.

4 Add on some hot water (about two-thirds of the chicken) and simmer for 8 minutes.

5 Add in the yuba and dried chilies and simmer them for 5 minutes. Once you are done, collect the sauce  and it is ready to serve.

 

2.Celery Fried Yuba

「芹菜炒腐竹」的圖片搜尋結果

Ingredients:

A handful of celery and yuba

3 Millet spicy

3 garlic cloves

1 green onion

2 slices of ginger

1 tablespoon of light soy sauce

1 spoon of oyster sauce

Salt

 

Steps:

1 Soak the yuba in warm water for an hour, wash and cut the celery into sections. Blanch them for 2 minutes, then remove and drain.

2 Slice the garlic, cut the ginger into strips and the cut millet into sections for later use.

3 Put oil in a pot, add in green onion, ginger, garlic and millet to the hot oil. Stir fry until it has fragrance before adding in the yuba to fry.

4 Then, add in the celery with light soy sauce, oyster sauce, salt. Stir-fry them evenly and your dish is now finish.

 

3.Roast Pork with Yuba

「腐竹燒肉」的圖片搜尋結果

Ingredients:

A small piece of lean pork

A handful of yuba

Ginger

Garlic

A spoonful of soy sauce

A spoonful of cooking wine

2 tablespoons of salt

Chicken Essence

 

Steps:

1 Soak the yuba in cold water for 2 to 3 hours in advance. Then, cut them into sections for later use

2 Marinate the lean meat slices for half an hour with cooking wine and light soy sauce

3 Chopped the garlic and ginger

4 Put edible oil in a hot pot and stir-fry the lean meat until the color changes. Add in ginger, garlic and stir-fry until fragrant

5 Add in the soaked yuba and stir fry evenly. Add in salt and some warm water to cover the yuba

6 Add in dark soy sauce to mix. Then, cover the lid and simmer for 10 minutes

7 After the soup has slightly dried, put chicken essence in. (Adjust the taste according to your preference)

 

4.Braised Yuba with Mushrooms

「香菇燜腐竹」的圖片搜尋結果

Ingredients:

1 piece of yuba

Half a carrot

Shiitake, garlic

1 tablespoon of light soy sauce

1 spoon of oyster sauce

Half a spoon of soy sauce

 

Steps:

1 Soak the yuba in warm water in advance, then cut them into sections. Slice the shiitake mushrooms, carrots and garlic

2 Heat up a pan with oil and stir in the chopped green onion and garlic slices. Add in the carrots and mushrooms and stir-fry before adding the yuba

3️ Add in light soy sauce, dark soy sauce and oyster sauce and cook for a while. Pour in half a bowl of water to thicken the starch and cook until the soup has thicken

 

5.Cold Yuba

Ingredients:

Yuba, cucumber, coriander, peanuts, cooked white sesame seeds, chili oil, millet chili

Pepper, MSG, balsamic vinegar, light soy sauce, salt, ginger, garlic

 

Steps:

1 Wash the yuba and cut them into small pieces. Soak the black fungus in warm water for half an hour to clean.

2 The yuba and black fungus are cooked and picked up in cold water. Drain the water and set aside.

3 Gently pat the cucumber into small pieces with a knife. Chop the ginger, garlic, coriander and millet chili into fines.

4 Put oil in a pot and stir-fry the peanuts in cold oil until it turns golden brown. After that, turn to low heat and add in millet chili, ginger, garlic and sauté until fragrant before turning off the heat.

5 Pour in the yuba, black fungus, and cucumber into the pot. Add two spoons of light soy sauce, one spoon of balsamic vinegar, one spoon of chili oil, salt and monosodium glutamate, pepper, white sesame, coriander and stir well.

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