Key words: Guangchang white lotus, tea tree mushroom, lotus leaf tea
Yuba, also known as bean curd skin, is a traditional soy food of the Han nationality and a common food material in the Chinese region. It has a strong bean flavor and a unique taste that other soy products do not have. The color of yuba is yellow and white, shiny and translucent. It is rich in protein and various nutrients. It can be developed by soaking in water (cool in summer and warm in winter) for 3 to 5 hours. It can be meat, vegetarian, roasted, fried, cold salad, soup, etc. The food is fragrant and refreshing, and meat and vegetarian have a unique flavor. However, patients with nephritis, renal insufficiency, diabetic ketoacidosis, and gout are not suitable for eating yuba.
Yuba is made by heating soymilk to a boil, and after a period of heat preservation, a film is formed on the surface, which is picked out and drooped into branches, and then dried. Its shape is similar to bamboo branches, called yuba. Yuba is a product of a certain structure composed of soybean protein film and fat. It has high nutritional value, easy preservation and convenient consumption, and is favored by consumers at home and abroad .
The term bean curd skin first appeared in Li Shizhen's "Compendium of Materia Medica". Li Shizhen said that when the soy milk was heated, a layer of film appeared on the surface, and the film was taken out and dried to obtain the bean curd skin. The quality of yuba is divided into 3 grades, the lighter the color, the higher the nutritional value. Yuba is rich in protein and low in water; it also contains nutrients similar to soybeans, such as soybean protein, dietary fiber and carbohydrates.