Today, a fan left me a message, saying that I like to eat tofu brain, can you share your own way of making tofu brain at home. It is also very coincidental, I myself also love tofu brain, breakfast to eat a bowl, nutritious and delicious. As for the dispute between the sweet and salty in the north and the south, I think it is quite boring to argue about this, anyway, I love both salty and sweet. And I often make it myself at home, using lactone tofu. If you are not afraid of trouble, you can use fresh soybeans to make tofu brain, completely homemade, more sense of achievement; the material is simple, the cost is less than 3 pieces. And in fact, it is not difficult to do, pay attention to some details on it.
(Share from The Bean Fruit Food Certified Master PiaoXiang Milk Pig)
1, the ratio of dried soybeans and water is as follows: dried soybeans 150g; purified water 1100-1200ml; of which dried soybeans are soaked in cold water overnight (about 12 hours or so). After soaking, wash and remove and set aside.
Soybeans made of soy milk, small soybeans are selected, and the pulp yield is high. Large soybeans are suitable for soup.
This ratio of dried soybeans to purified water is the one I use most often and is the easiest to handle. Please pay attention to it when operating, especially for novices.
2: Put the soaked soybeans and 1200ml of prepared pure water together into the juice machine and grind out the soy milk.
What I usually use is to use the juice machine to grind the beans. It is also possible to use other machines (such as shredders, small v, etc.) to crush the bean pulp.
3. Filter the worn soy milk with food gauze or fine eye strainer 3 times. Finally, after filtering, you can use a measuring cup to see, the basic soy milk juice is still about 1200ml. Bring the filtered soy milk to a boil over medium-low heat and cook.
If you filter with gauze, filter and squeeze the gauze hard with your hands so that the filtering will be more thorough. This step can not be afraid of trouble, filtered impure soy milk made of tofu brain no matter the smoothness, firmness and freshness can not reach the ideal state;
The heat should not be too large, and it is best not to cover the lid, so as not to overflow the soy milk during the cooking process. During the cooking process, it is best to pay attention to it, keep this small fire boiling state, and ensure that the soy milk is completely cooked without spilling.
4. Prepare lactones at the same time during the process of cooking soy milk. Generally 150g of dried soybeans and 1200ml of pure water grinded out about 1200ml of soy milk, then I can use 3g of lactone. This ratio is more appropriate, you can refer to it when you start to do it.
5, the 3g lactone with about 10 -15ml of warm water to open, stir more, lactone is easily soluble in water. Set aside.
Making tofu brain at home is generally not with brine, but with this gluconolactone. Online shopping is there.
The amount of internal fat should be strictly controlled, more tofu brain will be sour and bitter, less is not enough to solidify; because the mixed tofu brain is no longer boiled, so the water that dissolves the internal fat should use warm boiled water, not raw water.
6: After the soy milk is boiled, keep the low heat boiling for about 5 minutes, you can turn off the heat. Measure it with a thermometer, the temperature of about soy milk is between 80-85 ° C, and you can proceed to the next step.
If there is no thermometer, you can roughly estimate that it is about 2 minutes after turning off the heat. Of course, the thickness of different pots is not the same, so the heat dissipation rate is different. This can only be said to be a rough estimate. It's best to measure it with a thermometer to improve the success rate, especially if it's a first-time job for a novice.
7: Slowly pour the dissolved lactone water into the soy milk, and stir with chopsticks. Stir a few times clockwise and then counterclockwise for a fuller and even blend.
After stirring, cover the lid and wait for about 20 minutes for the tofu brain to form better.
Be sure to cover the lid to keep warm, do not open the lid many times in the middle of the way, it is easy to dissipate heat, which is not conducive to the final better formation of the tofu brain.
Generally, the boiling soy milk is poured into the inner fat solution and then covered and left to stand, but there is no indoor heating in the winter in the south, which is not conducive to heat preservation. You can boil another pot of boiling water, and put the tofu brain pot in the boiling water pot to keep warm, which is conducive to the formation of the tofu brain and can also ensure that it is still hot when eating
8, about 20 minutes or so, you can open the lid, tofu brain is ready. Take a look, it's refreshing and tender, it's delicious! Then you can do the following to season yourself. If you want to eat any kind of brine, do it.
1: Prepare the shiitake mushrooms, broccoli, fungus and green onion.
Shiitake mushrooms, yellow cauliflower, and fungus should be soaked in advance. If you like to eat ginger and garlic, feel free to do it.
2: Sit in a pot and turn on the heat, add the green onion, shiitake mushrooms, yellow cauliflower and fungus in turn, and sauté until fragrant. Cook in an appropriate amount of soy sauce, soy sauce and sugar according to your taste, add a small amount of water and cook it. Then add the egg mixture, and finally add an appropriate amount of water starch, if the saltiness is not enough, you can add a little salt as appropriate. When you are done, you can turn off the heat.
3: Scoop a bowl of tofu brain, pour the freshly made salty brine, put a few drops of sesame oil, sprinkle with coriander, and you can eat! This is how I like to eat. Everyone put whatever they want, feel free to do it!
I made a pot of lily lotus seed barley sugar water in advance and prepared some honey beans. Scoop a bowl of tofu brain, pour sugar water, put on the honey red beans you like, it is a delicious bowl of sweet tofu brain!
First, let's introduce the method of crispy soybeans. This crispy soy bean can be placed in the spicy tofu brain, or it can be placed in the Chongqing small noodles and chutney powder, which are all very delicious condiments! Of course, eating it with a white mouth is also a delicious snack!
1: Soak the appropriate amount of dried soybeans in water overnight (about 12 hours), then remove and wash and drain. Note: You can drain the water on the soybeans with kitchen paper.
2: Sit in the pan, pour in the oil, do not turn on the heat. A little more oil, then add the soaked and dried soybeans so that the oil does not pass the soybeans.
3: Turn on low heat and fry slowly, about 15-20 minutes. Note: Don't worry about the residual moisture on the soybeans that are not wiped dry and will cause oil splashes. Because this is made in cold oil, there will be no problem.
4, after frying, fish out, put on the kitchen paper to filter out the excess oil, according to their own taste sprinkled with the right amount of salt and mix well. Set aside.
5: Scoop up a bowl of tofu brain, add your favorite balsamic vinegar, sesame oil, soy sauce, homemade chili red oil, sprinkle chopped vegetables, crispy soybeans and chives. My favorite spicy tofu brain is ready! Note: This is how I like to eat. Everyone put whatever they want, feel free to do it!
Specific method: lactone tofu scoop into the bowl, put it in the microwave for 1 minute, no microwave, steam on the pot to heat it.
by clear soup_noodles
Then follow the above salty, sweet and spicy taste of tofu brain, add your favorite seasoning, a bowl of simple and fast tofu brain is good!