Tofu brain is a very common folk snack that can be eaten everywhere, so how much do you know about the tofu brain method? Let's follow the small editor to learn the delicious method of tofu brain.
How tofu brain is delicious
1. Weigh 100 g of dried soy beans and prepare the glucose lactone.
2. Soak the soybeans in water overnight, completely swell, and filter out the water after soaking (weighed down, 100 grams of dried soybeans are soaked and 236 grams).
3. Add 1000 ml of water to the soybean milk machine.
4. Pour in the soaked soybeans and turn on the function of making soy milk.
5. Make a good soy milk, filter it twice with a strainer (it will be better to filter it with gauze or cloth bag).
6. Filtered soy milk I measured the temperature, only 72 degrees, do soy milk lactone suitable temperature is about 85 degrees.
7. Soy milk poured into the pot and then heated, cook on medium heat until you see the side of the pot start to move, the next thing is to bubble up, the temperature is enough, turn off the heat.
8. Weigh 2 g of glucose lactone in advance and dissolve with a small spoon of cold water.
9. Pour the melted glucose lactone liquid into the pot and stir while pouring.
10. Cover and let stand for about 15 minutes (in order to maintain the temperature, I sit the whole soy milk pot into a large pot filled with hot water, in fact, this step should also be okay if you don't do it).
11. Prepare the shrimp skin, chopped squeezed vegetables, green onions, chopped seaweed and soy sauce (like sweet, this is not ignored, change to your favorite sweet taste).
12. After the soy milk in the pot solidifies, use a large spoon to put it into the bowl, put shrimp skin, seaweed, squeezed vegetables, green onion, pour in some soy sauce (you can also drop a few drops of sesame oil Ha) and mix well to start.
Tofu brain simple recipe
Step 1: Put the appropriate amount of soybeans in water and wash them before putting the container soaked in soybeans in the refrigerator and refrigerating and soaking for one night.
Step 2: The next morning, put the soaked soybeans into the soybean milk machine, continue to pour the appropriate amount of water into the soybean milk machine, beat the soybeans into soy milk, put the soy milk into the pot and boil on high heat, then continue to cook for about 5 minutes, turn off the heat, and cool the soy milk.
Tip: Novices pay attention to, the method of cooking soy milk is simple but easy to overflow, everyone must watch from the side when cooking soy milk, there are signs of overflow quickly turn off the small fire, otherwise the soy milk will be all gone.
Step 3: Prepare the right amount of warm water (the water temperature is about 40 degrees), add a small amount of inner fat and gypsum powder to the warm water, use chopsticks to stir them well and then put them into the cooked soy milk, continue to use chopsticks to stir the soy milk evenly after covering the lid, let the soy milk simmer in the container for about 10 minutes The tofu brain is set, the tofu brain at this time is very tender, with a spoon gently a smooth and tender and stylish, with everyone's favorite sauce or sugar can be eaten.
What solidifies the tofu brain with is best
Tofu brain generally uses brine, gypsum powder or internal fat as a coagulant. Brine, also known as haloline, its main ingredients are magnesium chloride, sodium chloride and some metal ions, which are liquids that are infiltrated out of the process of making food. Salt brine contains more than 70% magnesium dimide, which can make protein coagulate, so it is often used in daily life to make tofu. Inner lipid is an acid coagulant, the principle is heated in water to decompose into gluconic acid, so that the protein coagulation. The production of tofu with gluconolactone as a coagulant can reduce protein loss and improve water retention.
How much coagulant is added to the tofu brain
Generally, the amount of gypsum powder is three to five thousandths of the amount of soy milk, and the amount of lactone is one to two thousandths) into the container containing tofu brain, and the cooked soy milk is hot (it takes about 85 degrees Celsius to make lactone tofu brain, and gypsum tofu brain to reach about 95 degrees Celsius) to rush in, if you feel that soy milk and coagulant are not mixed sufficiently, immediately after flushing, stir it with a spoon a few times (pay attention not to stir too much too fast, generally do not need to stir).