CookEatShare также доступен на языке: English
Закрыть

Ингредиент

Bookmark and Share

This is the sweet, protein-rich skin that forms on warm soymilk as it cools. Japanese and Chinese cooks like to add it to soups or use it as wrappers, and when it's deep-fat fried, it makes a fairly realistic "skin" for a mock holiday turkey. You can buy very thin fresh sheets of it (called nama yuba) in Kyoto, Japan, and thicker round sheets that look like fruit leather in some Chinese markets. Elsewhere, you'll have to get it dried or frozen. Dried yuba comes as sheets, rolls, knots, and many other forms. It needs to be reconstituted with water before you can use it, unless you're planning to add it to a soup.

Средний: 0/5

0 голосов

click hearts to rate
0 отзывов
0 комментариев

Также известен как

  • Yuba
  • Uba
  • Soy milk skins
  • Bean curd sheets

Можно заменить

bean stick
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Текущий рейтинг: 0
click hearts to rate