Make tofu brain at home, I have tried the following things:
Gypsum, salt brine, white vinegar, acid syrup, magnesium chloride, kimchi water, gluconolactone, lemon juice, egg.
Among them, white vinegar and soy milk react too quickly, it is difficult to condense in large pieces, the water holding rate of the tofu flower pointed out is too low, and it is no problem to press into tofu, but it cannot be made into a tofu brain, anyway, I have tried many times, and each time it has failed.
Other things can make soy milk into tofu brain, but each has its own disadvantages:
Gluconolactone, this thing is the simplest. However, the dosage should be accurate, and a little more tofu brain will have a sour taste, so I will generally mix lactone + gypsum.
Gypsum this thing with water will become white paste, it is insoluble in water, in the water is also white powder, every time with plaster point to tofu brain, I always have a voice in my head asking: Can this thing be eaten?
Actually I know that plaster is harmless. But as a chef, I care about the psychological impact of the food making process on diners. There is a dish in my shop: dry sautéed fat sausage, the taste is great, everyone is addicted to eating it, but the master who handles the fat sausage can't eat a bite. Plaster, sour paste, kimchi water, and salt brine also have this problem.
The chef came after repeated verification, combined various factors, and finally confirmed that the family made tofu brain, and the most appropriate way was to use eggs to make tofu brain.
The following chef will come from soaking soybeans, how to control the concentration of soy milk, until the tofu brain is done, the whole process is detailed, to ensure that after reading this article, anyone can easily make a bowl of fresh and smooth tofu brain at home, and no special materials are required, only three things are needed: soybeans, eggs, and water.
Home methods and steps to make tofu brain
1. 100 grams of soybeans, wash clean, add water to soak for 6 hours, generally soak soybeans in the evening, the next morning can be used.
2. Pour out the water soaked in soybeans and prepare another 1000 grams of water, the amount of water used is 10 times that of dried soybeans. In the later process, where water is needed, it is taken from this 1000 kerry, so that the concentration of soy milk is limited.
3. Soaked soybeans with water into soy milk, water from this 1000 kerry to take, a little more less does not matter, sooner or later these water will be poured in the soy milk.
4. Use a steamer cloth or filter bag to filter out the soy milk, this step can make the tofu brain more smooth. The filtered okara can be used as flower fertilizer, fed to chickens and ducks, or made into okara cake, but in my actual experience, the taste of okara cake is average.
5. Filtered soy milk, and remaining water. Let's start cooking soy milk.
6. Pour the remaining water into the heating bucket, first heat the water, and then pour the soy milk into the bucket and mix with the water. Cooked soy milk in this way, you can completely without stirring or paste the bottom.
7. Bring soy milk to a boil, turn off the heat to prevent spillage. Boil for 5 minutes, the soy milk is cooked, first put aside to cool down and set aside. Note that soy milk must be cooked, raw soy milk may cause diarrhea.
8. Beat the eggs in a bowl and beat with a little salt. Salt can increase coagulation a little, but the effect is weak and can also be left unadulterated.
9. Scoop soy milk into the egg mixture and stir well. 1 egg is about 60 grams, you can add 300 grams of soy milk, exactly 1 serving.
Tips:
Here the amount of soy milk is 5 times the amount of egg liquid, note that this is a maximum dosage, provided that the soy milk is squeezed out more completely, if you use an ordinary crusher, it is recommended to reduce the amount of soy milk to 4.5 times, that is, 60 grams of egg liquid with 270 grams of soy milk, to ensure that there is no mistake.
In addition, the egg liquid coagulation temperature is 70 degrees, so the soy milk temperature of 0-60 degrees is no problem, remember not to be higher than 65 degrees, the temperature is too high will directly flush the egg liquid into egg flower soup. The recommended soy milk temperature is 60 degrees.
10. Directly cool water into the pot, through heating to solidify soy milk;
11. After the water is boiled, the tofu brain is steamed for 5 minutes. (You can try it with a bamboo skewer, the bamboo skewer can stand up is steamed)
12. Tofu brain seasoning, directly add sugar to the south, make sweet bean blossoms.
13. Salted bean blossoms, or tofu brains and old tofu, are popular in the southwest and northern regions, with fritters and burnt cakes, which are one of the most common breakfasts.
14. Traditional tofu brain marinade method: broth or chicken soup, cooked gluten, yellow flowers, fungus, starch hook, scoop a spoon into the tofu brain, the taste is smooth, tofu brain to eat a strong meat flavor, but this method costs slightly higher, most breakfast shops have not done this.
15. The popular method is also much simpler: omit the marinade, use soy sauce, chili oil, sesame paste, leek flowers, squeezed vegetables, garlic water, coriander seasoning, better than convenient and simple, the taste is also good.
Additional Notes:
1. About tofu brain and traditional steamed custard.
Custard is egg liquid + water steamed, the amount of water can be up to 2 times the egg, 3 eggs steamed in a large bowl, with a rich egg flavor.
Egg tofu brain, 1 egg can steam a large bowl, and the taste is completely different from the custard, there is no egg taste in the tofu brain, and the breakfast shop tofu brain is basically no different.
2. Regarding whether to cover the plate for steamed tofu brain:
a. The temperature of soy milk itself is very high, and the steamed tofu brain does not need to cover the plate.
b. Soybean milk temperature is low, the surface will first solidify when steaming, the inside is still liquid, the temperature difference in the table is large, the tofu brain steaming out may be uneven, at this time cover a plate, you can reduce the temperature difference in the soybean milk table, to ensure that the steaming out is flat. However, when the plate is covered, the steaming time should be increased accordingly.
c. This explanation also applies to steamed custard.
3. There is really no basis for the claim that eggs and soy milk cannot be eaten at the same time. I analyzed that this statement may have originated from jokes and pranks, but it was passed around and taken seriously by some friends.
4. Regarding leek flowers, pickled leek flowers are pickle grade and are not very healthy if they are often eaten. The chef came to suggest a way to eat it: a handful of leek flowers + salt, mashed with garlic mortar, and used after half a day. There are no leek flowers, and so are leeks. The taste may be different from the leek flowers that have been pickled for several months, but in the tofu brain, it is almost impossible to eat the difference.
5. About salt halogen and magnesium chloride, salt halogen is purified is magnesium chloride, magnesium chloride and white vinegar are almost the same, do tofu no problem, do tofu brain taste will be rougher, the reason is that the reaction speed is too fast. Salt brine because it contains a variety of impurities, the reaction is not so fast, used to make tofu brain can also be, and the tofu brain made is the taste of brine tofu, this taste is polarized, some people think that this is the real taste of tofu, love as fate, there are also people who do not like the taste.
6. Finally reiterate the ratio of soy milk and eggs, up to 5 times, provided that the soy milk is squeezed out more completely, if you use an ordinary crusher, it is recommended to reduce the amount of soy milk to 4.5 times, you can ensure that there is no mistake.