Make tofu brain, no need for brine plaster, replace it with 10 minutes of solidification, delicate and tender, delicious and save money
Hello everyone, thank you for reading the article I shared, what I want to say to you is: "Make tofu brain, no need for brine plaster, replace it with 10 minutes of solidification, delicate and tender, delicious and save money!""
Tofu brain is a traditional snack in China, the taste is tender, sweet and salty, deeply loved by people. Because it is made of soybeans, its nutritional value is also very high, rich in high-quality protein, calcium, which is conducive to the growth and development of children, so many parents love to buy tofu brain for their children.
In the north, tofu brain is generally made for breakfast, but in the south, tofu brain can be bought from morning to night. Every day when picking up children from school, there are vendors selling tofu brains at the entrance of the kindergarten, 2 yuan a cup, tender and sweet, and the children love to drink.
I also love to give children to eat tofu brain, but generally do not buy, basically make their own, 2 yuan of soybeans can make a big pot.
Many people think that making tofu brain is a "technical work", the average person will not do it, in fact, the method is very simple, as long as there is a soybean milk machine or a wall-breaking machine at home, it can be made in 30 minutes, and it is as tender and smooth as what is bought outside. Even if you eat in the morning, you only need to get up half an hour early, you don't have to queue, and you like to eat quickly.
【Homemade Tofu Brain】
The raw material for making tofu brain is very simple, that is, soybeans, and it also needs a key substance, which is coagulant. As the saying goes, "brine point tofu", the traditional coagulant is brine or plaster, but we don't use these 2 things, replace it with better results.
The first step, prepare a bowl of soybeans, soybeans in the supermarket are only 3 yuan 1 pound, 2 yuan has more than 6 or two, that is, about 300 grams, enough for a family to eat.
The second step is to put the soybeans in a bowl, pour in more water, soak them for one night, and soak the soybeans thoroughly. Soybeans must be soaked, so that the pulp rate is high, and the tofu brain is delicate.
The third step, buy some gluconolactone, sold very cheaply online, a pack is only 5 cents, a pack is a ton of the amount. Use it as a coagulant, it is very convenient to use, the tofu rate is high, and there is no loss of protein, the most important thing is the bitter taste of no brine or gypsum, and the taste is better.
The fourth step, the soaked soybeans into the soybean milk machine, pour 10 times the water, beat into a delicate soy milk, with a wall breaker can also be used.
The fifth step is to filter it with a strainer or gauze and squeeze out the remaining soy milk in the okara. If you have your own heating function, go directly to the next step, if there is no heating, first boil the soy milk and then cook it on low heat for 5 minutes, then continue after cooking.
Step 6: Put gluconolactone into a large bowl, add a small spoonful of cold boiled water and stir to bring it to a boil. After the soy milk is cooked, turn off the heat, let stand for 5 minutes, when the temperature drops to 90 ° C, directly into the large bowl, stir well and cover the lid, wait for 10 minutes, the soy milk will solidify, and the tofu brain will be ready.
Step seven, according to personal taste, if you want to eat salty, add soy sauce and chili oil, and if you want to eat sweet, add sugar.
【The head chef has something to say】
If there is a fully automatic wall breaker at home, it is much more convenient to do tofu brain, put beans and water in at night, make an appointment for a good time, get up in the morning soy milk is good, directly pour into gluconolactone, wait for a few minutes, tofu brain is good, very convenient.
It should be noted that although gluconolactone is convenient to use, the dosage should not be too much, otherwise the taste will be sour, and the taste is also hard and not tender.
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