Tofu brain, the intermediate product when making tofu, can be regarded as tofu with a relatively high water content. No matter which city in the north and south of the river, the smooth and delicate tofu brain is one of the most popular delicacies in the breakfast stalls. Tofu brain itself has the fragrance of soybeans, salty and sweet, northerners prefer to put a variety of marinades of "salted tofu brain", while southerners like the original "sweet tofu brain", the taste has its own advantages.
The production of tofu brain is actually quite simple, especially now the "brine" used for tofu brain has been commercially produced, and the family is divided into small packages, one package at a time, so that the production of tofu brain is almost "0 failure", half a bowl of soybeans is enough to make a family to eat tofu brain, beans have a strong flavor and excellent taste.
Share the process of making tofu brain at home, homemade tofu brain with solid ingredients, low cost, do not have to struggle with whether it is sweet or salty, how to eat how to eat, get up in the morning and drink a bowl of steaming, it is very comfortable.
<h1>Homemade tofu brain</h1>
1, the production of tofu brain to use a kind of thing called "gluconolactone", it is better than the traditional brine, healthier, no harm to people, the price is very cheap, on average down to a few cents a small bag, you can buy some hoarding at home. Half a bowl of soybeans soaked in water, soaked overnight is best, when beating soy milk is easier. Half a bowl of soybeans can grow into a full bowl.
2, pour the soaked soybeans into the wall breaker, add 3 times the amount of water, press the juice button for about 3 minutes, the more delicate the better.
3, the beaten raw soy milk with fine gauze filter, squeeze by hand do not waste.
4, the filtered "okara" is actually a good thing, the protein content is not low, can be fried okara cake to eat or as pet feed. Raw soy milk can be filtered again with a fine strainer.
5, raw soy milk into the cooking pot, boil after turning the heat down, with a spoon constantly raised, to prevent cooking paste, about 3 minutes to cook mature soy milk.
6: Pour a small packet of gluconolactone into a deeper container, and use a few spoons of water to boil and set aside.
7: Turn off the heat of the cooked soy milk, let it stand for about 3 minutes, pick off the oil skin on the surface (you can eat), and at about 90 degrees, wash it into a bowl with lactone solution from a high place.
Within 8 or 30 seconds, the soy milk can be poured into other suitable containers while hot, of course, it can also be operated without operation. If you need the surface of the tofu brain to be smooth, you need to remove the foam in the surface of the soy milk in time, wait for about 10 minutes, the temperature of the soy milk will solidify after it is lowered, and then the smooth and delicate tofu brain will be ready.
<h1>---Old Well said——</h1>
The production of tofu brain is not difficult, and it can be successful once by following the steps. Note that lactones must be boiled with water, and hot soy milk is flushed into it from a high place, so that it will solidify better if it is fully integrated.
In addition to gluconolactone can "order" tofu brain, there are many different "brine" can be used, the taste will be slightly different, but the production process is the same, learn to try to make a bowl of delicious tofu brain for the family to eat.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.