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Yuba, also known as yuba or tofu skin, is a very popular traditional Hakka food. Longchuan County, Heyuan, Guangdong, with a mild climate, abundant rain, and plenty of sunshine, has a unique Hakka culture, and the yuba craftsmanship here has been passed down from generation to generation. Heyuan Hakka yuba, yellow and white color, translucent oil, with strong bean aroma and unique taste. After the soy milk is heated and boiled, after a period of heat preservation, a film is formed on the surface, which is picked out and drooped into branches, and then dried. Its shape resembles a branch of bamboo and is called yuba. Longchuan yuba, also known as Hakka yuba, is a specialty food of Longchuan County, with a long history and unique local characteristics. Yuba is a major industry in the rural areas of Longchuan County. It is of high quality and high in quantity. It is very famous in the Pearl River Delta and Ganzhou, Jiangxi. Hakka Yuba, Heyuan, Guangdong, has a strong aroma of beans. It will not batter after a long time of cooking and will not be rotten after a long time of steaming. Have you ever tried it?

Longchuan yuba is well-known far and wide. At present, the representative yuba production towns in Longchuan County are Yanzhen, Chetian Town and Longmu Town. The yuba production history is the longest. Longchuan yuba is known for its golden color, strong bean aroma, thick meat, unboiled, unbreakable boiled, and non-turbid soup. The reason why Longchuan yuba has these characteristics is mainly because of the materials, tools and methods used in the production. The so-called exquisite materials means that more local soybeans are used and must be grown in clay soil; the so-called exquisite tools are the pan made of cast iron when making yuba, preferably a mixture of copper and cast iron. , This kind of pot conducts heat quickly, boiling the pulp is not easy to paste, and there are many kinds of metal materials needed by the human body, the yuba made from this kind of pot has strong bean aroma and excellent taste; the so-called exquisite method is to use hardwood firewood. To boil the pulp, accurately grasp the heat, and after the yuba is out of the pot, the yuba needs to be packaged. The process of pulping is the most special. It creates the distinctive taste of Longchuan yuba.

The traditional Hakka yuba in Heyuan, Guangdong has low water content, is easy to preserve, and has very good toughness after being soaked in water. It will not be pasted for a long time, steamed for a long time, and is soft and springy. Using such yuba for cooking is very delicious. Let's take a look at the practice of cold yuba!

Ingredients: 300 grams of yuba, 30 grams of soy sauce, 2 grams of salt, 15 grams of oyster sauce, 6 cloves of garlic, 2 roots of coriander, 1 spoonful of chili oil in oil, 15 grams of rice vinegar.

practice:

1. Soak the yuba in cold water for about 1 and a half hours, and cut into sections;

2. Boil the pot and boil water and add salt. Pour the yuba and cook for about 3 minutes. After the yuba is boiled, remove it and cool it in the prepared cold water, remove it again, and drain the water;

3. Chop coriander, chop garlic into minced garlic, mix well in advance with soy sauce and oyster sauce;

4. Reheat the pan, add oil and stir the chopped garlic, add soy sauce and oyster sauce to fry until fragrant, put in the yuba, then add coriander, vinegar, and chili oil, mix well and serve.

Guangdong Heyuan Hakka yuba, made with mountain spring water, selected high-quality soybeans, and dried naturally. The color is light wheat yellow, shiny, easy to break, neat appearance, good quality, strong bean aroma, high nutritional value, and is called As "the meat of the vegetarian". Friends, have you ever eaten Hakka yuba in Heyuan, Guangdong?