Dried Yuba Sticks (Fu Zhu)
スープを吸い尽くす大豆のスポンジ！中国の定番スティック湯葉
Description
Dried yuba essential to Chinese tables. Skimmed soy milk skin squeezed into stick shapes (like bamboo) and dried. Thicker and chewier than delicate JP yuba, absorbing meat umami and soup to the limit.
Classification: Everyone, Ingredient, Dry Goods, Fu Zhu, Yuba, Soy Product, For Braising, Stir-fry
Shops selling Dried Yuba Sticks (Fu Zhu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Water
Instructions
- [Typical Uses]
- [Hong Shao Fu Zhu (Braised Yuba)]: Rehydrate in water for hours, braise meltingly soft with pork, soy, and star anise.
- Cut and use as hot pot or Ma La Tang ingredients.
- Toss with cucumber and black vinegar as a cold salad.
Learn more Substitutes, pairings, tips
Key spices
Rich soy flavor with a strong、meat-like 'dense、chewy' bite
Substitutes at Japanese supermarkets
Substitute with JP dried yuba (similar soy flavor, but weaker texture and breaks easily)
Pairing
Braised Pork / Hot Pot / Cold Beer
Trivia
Sold piled high as long sticks in Chinese supermarket dry goods aisles. Boiling in hot water melts it into mush; the ironclad rule is taking time to rehydrate in 'warm or cold water'.
Eating tips & etiquette
'Fu' means tofu, 'Zhu' means its bamboo-like hollow stick appearance. Highly protein-rich, it is a crucial 'meat of the field' substitute in Buddhist vegetarian cuisine (Su Cai).
Allergen
Soybeans