Steamed yuba with bone ginseng

Overview

Various ethnic groups in Yunnan have the custom of making bone ginseng, but the taste varies in different places. In some places, it is marinated in clay pots, while in other places it is wrapped in leaves and sealed for marinating. Bone ginseng is made from pork spine chops. Use a machete to chop the pork spine into pureed meat, add local wine, chili, pepper, ginger, garlic, refined salt and other ingredients, stir and knead well, put it into a ceramic jar and marinate. Bone ginseng can be eaten steamed, boiled, stir-fried, stewed or cold. It is fragrant and refreshing, endlessly delicious, and has a strong national flavor. Yuba has a strong bean flavor and a unique taste that other bean products do not have. Bean curd has a good brain-building effect and can prevent the occurrence of Alzheimer's disease. This is because the glutamic acid content in yuba is very high, 2 to 5 times that of other legumes or animal foods, and glutamic acid plays an important role in brain activity. In addition, the phospholipids contained in yuba can also reduce blood cholesterol levels and prevent hyperlipidemia and arteriosclerosis.

Tags

• hot dishes
• home cooking
• bone ginseng
• steamed fish with soy sauce
• water-cured yuba
• chopped green onion

Ingredients

Steps

1. 1 Soak the yuba in water for 6 hours.

   

2. 2 Cut the soaked yuba into 5 cm long sections.

   

3. 3 Arrange the sliced yuba on a plate.

   

4. 4 Put a layer of pickled ginseng on top of the yuba.

   

5. 5 Drizzle some steamed fish with soy sauce.

   

6. 6 Place in a steamer and steam for 15 minutes.

   

7. 7 After the yuba is steamed, sprinkle with chopped green onion and steam for 1 minute before removing from the pan. Mix well before eating.