[How to make yuba, cucumber and peanut rice]_mixed vegetables_practices

[How to make yuba, cucumber and peanut rice]_mixed vegetables_practices

There are many cold dishes in our daily life. Cold dishes can be used to cool down and avoid the heat in the hot summer. Cold dishes made of different ingredients have different effects on the human body. Cold yuba cucumber peanuts are a popular cold dish.It ‘s also very rich. Many people do n’t know how to make cold yuba cucumber peanut rice, how to make cold yuba cucumber peanut rice?

Let ‘s take a look next.


How to make cold yuba cucumber peanuts?
Ingredient list Cucumber, peanut, yuba, salt, sesame oil, pepper, soy sauce, cinnamon, star anise, olive oil, vinegar.

Production process 1.

Soak the yuba in cold water the night before, and hold it down with something to make sure that the tofu is completely submerged.


Wrap peppercorns, star anise, and cinnamon in a seasoning bag, put in water, and cook the peanuts until they are soft.


Cook the yuba in water, remove and cool and cut into small pieces.

Wash and peel the cucumber and cut into small pieces.


Mix yuba cucumber, add salt, soy sauce, vinegar, sugar, pepper, olive oil and mix well.

Put the peanuts on top and drip with sesame oil.


Introduction to Yuba Yuba, also known as tofu skin, is a popular Hakka traditional food and a common food ingredient in Chinese regions. It has a rich bean flavor and a unique taste that other soy products do not have.

The color of yuba is yellow and white, shiny and lustrous, rich in protein and many nutrients, soaked in water (cool in summer and warm in winter) 3?
It can be opened in 5 hours.

Can be simmered, vegetarian, roasted, fried, cold, soup and so on. The fragrance is refreshing, savory, and vegetarian.

However, patients with nephritis, renal insufficiency, diabetic ketoacidosis, and gout are not suitable for eating yuba.

After the soybean milk is heated and boiled, it is regularly heated to form a thin film on the surface. After being picked out, it sags into branches and is dried.

It is shaped like a bamboo branch and is called yuba.

Yuba is a structured product composed of soybean protein film and feces.

High nutritional value, easy to save, convenient to eat, it has become the favor of consumers at home and abroad.

The word rot skin first appeared in Li Shizhen’s Compendium of Materia Medica. Li Shizhen said that when the soy milk was heated, a film appeared on the surface. The film was removed and dried to obtain rot skin.

The quality of yuba is divided into 3 grades. The lighter the color, the higher the nutritional value.

Yuba is rich in protein and has a small amount of accumulation; it also contains soy-like nutrients, such as soy protein and residual fiber and starch.


Efficacy of Yuba Yuba is rich in various minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, and promotes bone development. It concentrates the essence of soybeans and is the nutrition champion in soy products.

Eating yuba often can strengthen the brain and prevent Alzheimer’s disease, prevent vascular sclerosis, protect the heart, reduce cholesterol content in the blood, and prevent hyperlipidemia and arteriosclerosis.

The effect of completely clearing away heat and lungs, relieving cough and reducing phlegm, is suitable for almost everyone.

Yuba is high in glutamic acid, which is 2% of other legumes or animal foods.
5 times, and glutamic acid plays an important role in brain activity, so yuba has a good brain-building effect and helps prevent Alzheimer’s disease.