Braised pork with bean curd sticks

Braised pork with bean curd sticks is a common and delicious dish. You can learn how to make it. If we want to make fried pork with bean curd sheets, we just need to marinate the pork, then soak the bean curd sheets and stir-fry the pork. For the specific method, you can try the steps described below, but be careful not to stir-fry the pork for too long, as it will affect the taste of the pork.

Ingredients: pork belly, bean curd, ginger, onion, garlic, dried chili pepper, light soy sauce, dark soy sauce, bean paste, salt, chicken powder, etc.

step:

Add a spoonful of salt and appropriate amount of warm water to a basin, and soak the bean curd sheets in it for 25 minutes.

2 Cut the pork belly into thin slices.

3 Slice the ginger, garlic, green onion and dried chili.

4 Squeeze out the water from the soaked bean curd sheets and cut into sections.

5 Heat oil in a pan, add the pork belly and stir-fry over low heat.

6 When the pork belly is fried and slightly yellow, add ginger, garlic and dried chili and stir-fry until fragrant.

7 Add a spoonful of bean paste and stir-fry.

8 Add appropriate amount of light soy sauce and dark soy sauce and stir-fry until colored.

9 Put the bean curd sheets into the pot and stir-fry for a few times, then add appropriate amount of water, cover and simmer for three or four minutes.

10Finally, add scallion segments and appropriate amount of chicken powder.

The above mainly introduces how to make bean curd sheets delicious and simple. Do you understand it? Let’s learn about the relevant knowledge about bean curd sheets.

What can't be eaten with yuba?

Honey

Eating yuba and honey together can cause diarrhea and damage hearing.

onion

The combination of yuba and onions is not conducive to calcium absorption.

Spinach, bamboo shoots, etc.

Bean curd sheets cannot be eaten with foods high in oxalic acid. The reason is that Bean curd sheets are high in calcium, and calcium and oxalic acid can form insoluble or insoluble calcium oxalate, which affects calcium absorption. Foods such as spinach, bamboo shoots, and amaranth are high in oxalic acid.

How to eat yuba

1. Soak in cold water

When soaking bean curd sheets, it is best to use cold water. This will not only prevent the flavor of the bean curd sheets from being lost, but also make their appearance neater and cleaner. However, it takes a long time to soak yuba in cold water, usually 4 to 6 hours.

2. Soak in warm water

If you are in a hurry to put the bean curd sheets into the pot, you can use warm water instead of cold water. It can also make the bean curd sheets uniformly soft and hard, and the time can be shortened by half. When the bean curd sheets are being soaked, they may float on the water. In this case, you should use a plate to hold the floating bean curd sheets upside down, and then let the plate press the bean curd sheets into the water. This will achieve a better soaking effect. Do not force the bean curd sheets to be soaked in hot water for a short period of time, as this will cause the different parts of the bean curd sheets to be unevenly soft and hard.

3. Microwave Soaking

Using a microwave to soak bean curd sheets is also a good way. Put enough water to cover the bean curd sheets in a container with a lid. Heat on high heat for three to five minutes, depending on the amount of bean curd sheets. It will be done quickly. This method saves time.

4. Break the yuba and soak it

First, fold the bean curd sheets into pieces of appropriate length. The bean curd sheets you buy should come in two pieces connected together, and you should break them at the U-shaped connection because that is the most difficult part to soak. Soak the broken bean curd sheets in warm water for 2 or 3 minutes, then squeeze the bean curd sheets with your hands, just like squeezing water from a sponge, squeeze them for a while, then change the water and soak them for a while.