Bean curd with tomato sauce

Overview

Yuba is made by heating and boiling soy milk, and then keeping it warm for a period of time. A thin film forms on the surface. It is picked out to form a wicker shape and then dried! Yuba is rich in protein, a variety of minerals, and rich in iron. Its nutritional value is almost the same as that of soy milk! This yuba in tomato sauce is the most common dish on my family’s dining table, a private recipe! The sweet and sour taste paired with the crunchy bean curd sticks is very satisfying to eat in your mouth...! I didn’t weigh the ingredients for the tomato juice this time, I had detailed proportions during the process.

Tags

• hot dishes
• home cooking
• common dishes
• children
• summer recipes
• banquet dishes
• dinner
• bean curd
• corn starch
• white sugar
• white vinegar
• ketchup
• salt
• vegetable oil

Ingredients

Steps

1. 1 Soak the yuba in cold water in advance. It will take about 2 hours to soak until it is not hard. Gently squeeze out the water and cut into sections

   

2. 2 Sprinkle some cornstarch on the yuba

   

3. 3 Mix well so that each yuba can be coated with starch

   

4. 4 Make tomato sauce. Ratio (white sugar 4: tomato sauce 3: white vinegar 3, a little salt)

   

5. 5 Heat the oil. When a bean curd stick floats to the top of the pan, pour in the bean curd stick and fry over medium-low heat

   

6. 6 Wait until the yuba is slightly brown and makes a clicking sound when tapped with a spoon

   

7. 7 Quickly remove the yuba to control oil

   

8. 8 Pour a little base oil into the pot, add the mixed tomato juice, stir continuously with a spoon, until it becomes slightly sticky, pour in the yuba

   

9. 9 Quickly turn the ladle to coat the yuba with tomato sauce and serve!

   

10. 10 Picture of the finished product of tomato sauce yuba!