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How to make yuba steamed rice noodles delicious?

Steaming: put the prepared steamer in a steamer and steam over high heat for about 15-20 minutes until the rice noodles and rotten bamboo have completely absorbed the gravy and become more delicious. Thicken: if you like the soup thick, you can sprinkle the steamed rice noodles with pre-adjusted water and starch and steam for another 2-3 minutes to thicken the soup. Out of the pot: sprinkle some chopped onions to increase fragrance, drop a few drops of sesame oil to improve the freshness, and then out of the pot to enjoy.

Make yuba: cut it into flakes of appropriate size, blanch it with boiling water to remove the fishy smell, then remove and drain the water. Steamed rice noodles: pour the rice paste into a steaming plate, add the right amount of water, and stir well. Then put the steamer into a steamer and steam over high heat for 30 minutes until the rice paste solidifies into rice noodles.

Steaming skills: put the mixed rice noodles and bamboo radish on a steaming plate and spread them flat. Don't press too tightly so that the steam can penetrate evenly. After the water in the steamer is boiled, put the steamer into the pan and steam over high heat for about 15-20 minutes, the specific time is adjusted according to the thickness of the ingredients and the size of the steamer. Pay attention to the heat: keep enough firepower when steaming, make sure there is enough steam, so that the rice noodles can be steamed thoroughly without sticking to your teeth.

How to cook yuba vermicelli pot to make it delicious?

1. Ingredients: 50g vermicelli, 100g pork, 100g yuba, right amount of oil, right amount of light soy sauce, right amount of salt, right amount of soybean paste, right amount of fresh Lentinus edodes, right amount of sour pepper. Soak the vermicelli in warm water in advance, marinate the pork with light soy sauce, slice the sour chili, cut the tofu into sections, and slice the mushrooms. Light soy sauce, soybean paste, add the right amount of water into the sauce, put the hot oil into the vermicelli, stir-fry until soft, add the rotten bamboo and shiitake mushrooms to stir-fry and serve.

2. Add yuba and vermicelli: put the foamed yuba and vermicelli in a pot and cook until they are soft and rotten and the vermicelli are transparent. Seasoning: add light soy sauce, soy sauce, salt, chicken essence / monosodium glutamate to adjust the taste of the soup according to your taste. Add sliced meat and vegetables: add the previously fried sliced meat and vegetables back to the pan and cook with the yuba fans to blend the flavor. Cook to taste: continue to cook for a few minutes until all the ingredients are cooked, the soup is full-bodied and the ingredients are seasoned.

3. The practice of cooking rotten bamboo vermicelli: dried cuttlefish is soaked in warm water until soft, then cut into small pieces; shiitake mushrooms and rotten bamboo are also soaked in warm water until soft; shiitake mushrooms are cut into small pieces.

4, mung bean vermicelli bubble hair, cut to a suitable length. After Yuba and Lentinus edodes are soaked, Lentinus edodes grips dry. Hot oil from the pot, small hot millet pepper, star anise, ginger slices, under the sugar, , spicy taste out, be careful choking ha. Turn to medium heat, stir-fry and color the mushrooms, add soy sauce and always smoke mushroom essence. Stir-fry the rotten bamboo and add a small bowl of water. after boiling, cover and simmer for 3-5 minutes.

5. Soak vermicelli in cold water. The yuba is soaked in cold water. Cut the shiitake mushrooms and set aside. Cut the pork into small pieces. Heat the oil in the pan, stir-fry the vermicelli, then add the tofu and shiitake mushrooms, stir-fry together for a while and put on a plate. Put oil in the pan, add ginger, garlic, red pepper, stir-fry the fragrance, put in the pork, stir-fry until the color changes. Pour soy sauce and water in a small bowl and set aside.

6. Then, add fans to the soup, this step is to add a delicate taste to the soup. Simmer slowly over low heat, about 8 to 10 minutes, so that all the ingredients are fully mixed. Finally, prepare some cornflour water and slowly pour it into the pan to thicken and increase the consistency of the soup. Then add some mushroom essence to enhance the overall delicacy, and then immediately turn off the fire, so that the delicious cooking of spring vegetable vermicelli can reach its peak at this moment.

How to make yuba noodles delicious

1. Prepare ingredients such as garlic, ginger, soy sauce, Pixian Douban, vegetable oil, spring onions, tofu, potato noodles, sugar, line pepper and dry red wine pepper. Soak the potato noodles and yuba in advance. Cut up the ingredients and set aside. Add the right amount of vegetable oil to the pan and heat it to a warm state. Add sliced ginger and onions and garlic and stir-fry over medium heat. Add semicircle dregs to Pixian Douban and stir-fry the red oil over medium heat.

2. First of all, prepare the necessary ingredients. Soak the yuba in warm water and cut it into small pieces when it softens. Next, wash the mushrooms carefully, then tear them into small pieces and set aside. For vermicelli, soak them in cold water until softened, then remove and drain. In the stir-frying process, we need an oil pan, adjust the heat to 50% heat, add seven or eight pieces of pepper, stir-fry slowly over low heat, let pepper release fragrance.

3. Soak Yuba in warm water and cut into small pieces. Wash Pleurotus ostreatus and tear small flowers. 2 vermicelli into cold water, soak soft, remove and set aside. 3 oil pan, 50% hot, put seven or eight pieces of pepper, stir-fry the fragrance over low heat, then put chopped onions and ginger, and saute in high fire. 4 put in the yuba and stir well. 5 add Pleurotus ostreatus and stir well. 6 plus 1 tablespoon light soy sauce and 1 tablespoon oyster sauce, seasoning.

4. Soak the tofu and fungus in cold water; slice the mushrooms; peel the yam and slice it. Tear the soaked fungus into small pieces and cut the rotten bamboo into small pieces; when the oil is 60-70% hot, put onions and garlic in a pan, then stir-fry the mushrooms fully, stir-fry the moisture in the mushrooms, and stir-fry the aroma of the mushrooms and chopped onions. When the mushrooms change color and fry until medium well, put the fungus under the fungus.

The common practice of yuba fans

1. First add some hot water to soak the vermicelli. Break the yuba into small sections and soak them in hot water. Turn on the low heat, pour in the peanut oil, stir-fry the garlic first, stir-fry the tofu after the incense. Pour the vermicelli into the pan and stir-fry, add some water to avoid burning. Add 1 tablespoon of oil consumption, 2 tablespoons of soy sauce, sprinkle with salt and sugar.

2. Yuba is soaked three or four hours in advance, and it is no problem for fine fans to soak when they start to cut vegetables. Tear the cabbage into pieces, put the right amount of oil in the casserole, stir-fry the onion root and garlic, add Douchi and stir-fry, then stir-fry the cabbage until weak, spread evenly at the bottom of the pot to prevent sticking, and then add the soaked yuba, add water, there is no need for the water to pass through the yuba completely. After releasing the water, turn the pot to high heat and pour light soy sauce on the surface of the yuba, a spoonful of oyster sauce.

3. Preparation materials: 300g of yuba, 200g of pork, 200g of vermicelli, onion, garlic, cooking wine, light soy sauce, salt. Soak the vermicelli for a while in advance, cut the pork into small pieces, cut the yuba into small pieces, cut the chili into small circles, and set aside the chopped garlic and onions. Heat up the pan, fry the fat meat over low heat, deep-fry the fat meat until the oil dregs, add garlic and chopped onions and saute until fragrant, then pour in the lean meat and stir-fry until discolored.

4. Ingredients: 50g vermicelli, 100g pork, 100g yuba, right amount of oil, right amount of light soy sauce, right amount of salt, right amount of soybean paste, right amount of fresh Lentinus edodes, right amount of sour pepper. Soak the vermicelli in warm water in advance, marinate the pork with light soy sauce, slice the sour chili, cut the tofu into sections, and slice the mushrooms. Light soy sauce, soybean paste, add the right amount of water into the sauce, put the hot oil into the vermicelli, stir-fry until soft, add the rotten bamboo and shiitake mushrooms to stir-fry and serve.

5. Tofu vermicelli pot is a simple and delicious home-cooked dish, mainly made of tofu (bean curd skin) and vermicelli (usually sweet potato fans or mung bean fans) as the main ingredients, cooked with a variety of vegetables and meat.