cantina di dom fuas
yuba (aka soy skin)
Yuba has long been acknowledged as one of the most nutritious foods of the Orient.
When soymilk is gently heated in shallow, open pans at 80-90*C, a cream-yellow, bland-flavored, concentrated protein-lipid surface film (called yuba) gradually forms. The films are successively removed from the soymilk surface using a long skewer, hung to air dry, and marked as fresh or dried sheets, sticks, or chips, or made into a variety of meatlike textured protein products
When you make tofu at home you manage to get one yuba skin. It is delicious.
If you are interested on the history of this food you can read a very detailed explanation here
yuba (aka soy skin)
Yuba has long been acknowledged as one of the most nutritious foods of the Orient.
When soymilk is gently heated in shallow, open pans at 80-90*C, a cream-yellow, bland-flavored, concentrated protein-lipid surface film (called yuba) gradually forms. The films are successively removed from the soymilk surface using a long skewer, hung to air dry, and marked as fresh or dried sheets, sticks, or chips, or made into a variety of meatlike textured protein products
When you make tofu at home you manage to get one yuba skin. It is delicious.
If you are interested on the history of this food you can read a very detailed explanation here