Tofu brain is a traditional folk snack, also known as tofu flower, bean flower, etc., condensed but not scattered, turned over but not broken, like mutton fat white jade. Due to the difference in eating habits in the north and south, northerners prefer salty mouth, believing that only the addition of marinade and various seasonings is the authentic way to eat tofu brain, while southerners love sweetness, thinking that this can highlight the fresh and soft and tender taste of tofu brain, original taste, and the spicy taste loved by people in Sichuan, no matter which taste, it is a favorite snack in people's daily diet.
Point "brine" is the most important process of making tofu brain, or need some technology, if you do not master well, the tofu brain will not be satisfactory, and the salt brine or inner fat that acts as a coagulant is not always prepared at home, want to eat tofu brain to buy now, somewhat inconvenient, in fact, in addition to using salt brine or inner fat to make tofu brain, you can also use the eggs that are often prepared at home as "brine", the tofu brain made is also smooth as a mirror, smooth and tender, and there is a hint of egg fragrance in the bean fragrance, and the taste is more abundant. Practices to share with you.
【Egg Tofu Brain】
Ingredients required: 2 eggs, 1 handful of soybeans.
1, prepared soybeans pick out the dry, or broken soybeans, wash with water and soak in water for 1 night, put into the blender and press the juice button, open the blender to beat into a pulp, use gauze to filter out the okara.
Tips: After soaking the soybeans fully absorb the water, the volume will become larger and the pulp rate is higher, the ratio of soaked soybeans to water is about 1:3, if you use the juicer to beat the soybeans, you need to beat for about 3 minutes.
2, filtered soy milk into the cooking pot, turn on low heat and slowly boil for about 5 minutes, soy milk is almost cooked, the process of boiling should be stirred with a spoon continuously, to avoid soy milk cooking paste.
3: Beat the egg into a bowl and stir it well with chopsticks, and use a strainer to filter out the fascia in the egg.
4, after the soy milk is cooked, let it cool to about 50 degrees, pour it into the beaten egg liquid, stir well so that the egg liquid and soy milk are completely integrated, use a spoon to skim off the foam on the surface, the ratio of soy milk and eggs is 1.5:1 is the best.
5, mixed soy milk egg liquid into the steamer, remember to cover a plate on the bowl, wait for the steam to start the timer, medium-low heat steaming for about 8 minutes.
<h1 class="pgc-h-arrow-right" data-track="13" >- Lao Jing said </h1>
The finished egg tofu brain can be eaten with some white sugar to make a sweet bite, or add some raw soy sauce, seaweed, shrimp skin and other ingredients to make it salty according to your preferences. In the hot summer weather, after soaking soy milk in water, remember to put it in the refrigerator for refrigeration, so as not to be too high room temperature, resulting in soybean fermentation or spoilage.
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