Braised bean curd with fungus and five flowers

Braised bean curd with fungus and five flowers

Overview

Yuba, also known as bean curd skin, is a very popular traditional Hakka food and a common food ingredient in Chinese areas. It has a rich bean flavor and a unique taste that other soy products do not have. Yuba is made by heating and boiling soy milk and keeping it warm for a period of time. A thin film forms on the surface. It is picked out and drooped into branches, and then dried. Its shape is similar to a bamboo branch and is called yuba. Yuba is a product with a certain structure composed of soy protein film and fat. It has high nutritional value, is easy to preserve, and is convenient to eat. It is favored by consumers at home and abroad. The yuba is yellow-white in color and translucent. It is rich in protein and various nutrients. It can be developed after soaking in clean water (cool in summer and warm in winter) for 3 to 5 hours. It can be eaten as meat or vegetable, roasted, stir-fried, cold, soup, etc. The food is fragrant and refreshing, and the meat and vegetarian dishes have unique flavors. However, patients with nephritis, renal insufficiency, diabetic ketoacidosis, and gout are not suitable for eating yuba. Bean curd can be used in a variety of dishes, such as stir-fried bean curd with pepper, stir-fried bean curd with meat, braised bean curd with pork, and sweet bean curd and egg soup. Today I made a yuba roasted pork dish using pork belly and fungus. The pork belly is fat but not greasy, and the yuba is soft and tasty. Adding carrots and fungus makes it rich in nutrients, healthy and delicious

Tags

Ingredients

Steps

  1. A group photo of the ingredients: soak dried fungus and yuba in cold water, scrape off the skin of pork belly and clean and set aside, a section of carrot, a small piece of ginger and a few cloves of garlic

    Braised bean curd with fungus and five flowers step 1

  2. Cut the pork belly into small pieces about the size of your little finger and set aside. If you like the texture of big meat, you can also cut it into larger pieces. The stew will take longer later. I am short on time today, so cut into small pieces and stew for ten minutes

    Braised bean curd with fungus and five flowers step 2

  3. Add a little cooking wine, a little light soy sauce, a little dark soy sauce, and a little five-spice powder to the pork belly, mix well and marinate for a quarter of an hour

    Braised bean curd with fungus and five flowers step 3

  4. Soak the yuba until soft and cut into sections, rub the fungus under clean water, drain and set aside, peel and wash the carrots and cut into thick slices, peel and wash the ginger and garlic and slice them

    Braised bean curd with fungus and five flowers step 4

  5. Heat a little oil in a pan, add pork belly and stir-fry

    Braised bean curd with fungus and five flowers step 5

  6. Stir-fry the pork belly until oil comes out, put it on the side of the pot, add ginger slices and garlic slices and stir-fry until fragrant, stir-fry evenly with the pork belly

    Braised bean curd with fungus and five flowers step 6

  7. Add carrots and stir-fry evenly

    Braised bean curd with fungus and five flowers step 7

  8. Add fungus and stir-fry

    Braised bean curd with fungus and five flowers step 8

  9. Add the soaked yuba and stir-fry evenly

    Braised bean curd with fungus and five flowers step 9

  10. Pour in appropriate amount of light soy sauce and stir-fry

    Braised bean curd with fungus and five flowers step 10

  11. Pour in an appropriate amount of dark soy sauce, add a little sugar, and stir-fry

    Braised bean curd with fungus and five flowers step 11

  12. Add appropriate amount of water to boil, simmer over low heat for seven or eight minutes until the meat becomes crispy and the yuba becomes fragrant. If the pork belly is cut into small pieces today, you can stew it with the bean curd sticks. If the meat is cut into large pieces, you can stew the meat until it is 80% tender and then add the bean curd sticks and cook it until the flavor develops

    Braised bean curd with fungus and five flowers step 12

  13. Stew until the meat is crispy and tender, and the bean curd sticks are fragrant, thicken the sauce, stir-fry over high heat to reduce the juice, and serve

    Braised bean curd with fungus and five flowers step 13

  14. Finished product

    Braised bean curd with fungus and five flowers step 14

  15. Finished product

    Braised bean curd with fungus and five flowers step 15

  16. Finished product

    Braised bean curd with fungus and five flowers step 16

  17. The finished product, this dish is simple to make, the pork belly is crispy, the yuba is soft, and it is paired with fungus and carrots. It is salty, delicious and nutritious

    Braised bean curd with fungus and five flowers step 17