How to make tofu brain with lactone, and where to buy lactones for tofu brain?

The ratio of dried beans to water is generally 1:6 or 10, and the proportion of inner fat does not exceed the different names in different places, and the way to eat is also different. Chongqing is called tofu brain, and Guangdong is called tofu flower.

Chongqing likes to put spicy seasonings, and Cantonese people like to put syrup, which is eaten after being chilled.

Ingredients: 300 grams of soybeans, 300 grams of water, about 5 grams of inner fatMethod: soaking; Soak the soybeans in water overnight

Grinding: On the second day, wash the soaked soybeans Put the soybeans and water into the stirring and grind into soybean milk in batches Filter: Filter the ground soybean milk again with gauze to ensure a smoother taste Boiling pulp:

Take a pot, pour the raw soy milk into it and boil until it boils, then turn down the heat and cook for five minutes Cooling: After the soy milk is cooked, turn off the heat and cool to 80 to 90 degrees Rinse: Mix the inner fat with a little water, take another container and pour it Then flush the boiled soy milk into a container with inner fat Then pour the soy milk in the container back into the pot So that the two containers are reversed twice The action should be fast

Coagulation: Let the soy milk stand for 20 to 30 minutes After solidifying, you can Seasoning: Authentic tofu brain seasoning includes light soy sauce, red oil chili, Sichuan pepper powder, sesame oil, green onion, coriander, ginger and garlic water, minced mustard, fried soybeans or peanuts, and cooked minced sesame seeds.

Don't buy tofu brains and eat them in the future.

The inner fat of making tofu brain can be bought in the vegetable market, and it is not particularly expensive, if you are interested, you can make some by yourself to eat.

The "inner fat" of tofu brain is gluconate inner lipid, (hereinafter referred to as "inner fat") is the latest type of food additive, inner fat is a non-toxic, white crystal, soluble in water, slow decomposition under 25 chemicals. It is used as an acidulant, preservative and preservative in the food industry. You can buy it at a grocery store or a spice shop.

The difference between tofu brain and tofu flower.

Tofu flower and tofu brain are both snacks made with soybeans. Soak soybeans in water, grind and filter out soybean milk, soybean milk if added salt brine or gypsum, it will condense into tofu, tofu made of salt brine is harder, common in northern China, and tofu made of gypsum is whiter and softer, more common in southern China.

If less coagulant is added, the soybean milk will coagulate into a very thin and soft solid, which is generally called tofu brain made of salt brine and tofu flower made of gypsum.

When serving, the tofu is skimmed into a bowl with a shallow spatula similar to a saucer, and the marinade or condiment is added. Marinade or condiment, different places, generally with daylily, fungus, etc., there are meat fillings added in the north, kelp shreds, seaweed, shrimp skin are used along the coast, there are also sesame sauce, chili oil, coriander, soy sauce, vinegar, there are also leek flowers, garlic paste, green onion and so on.

The lactone used to make tofu brain is gluconate lactone, which is the latest type of food additive. In the place where food additives are sold, it is a new type of product, replacing the traditional brine tofu. Inner lipid is a non-toxic, white crystalline food additive that is easily soluble in water.

Glucose endolipids are prepared by the oxidation of glucose into gluconic acid or its salts, which are purified and desalted, decolorized, concentrated and crystallized.

The use of glucose lactate as a food additive to produce tofu, the texture of tofu is white and delicate, no bitterness and astringency, no protein loss, high tofu yield, and easy to use.

The inner fat of making tofu brain is gluconate inner fat, which is the latest type of food additive. Inner lipids are non-toxic, white crystals that are easily soluble in water and slowly decompose chemicals at 25 °C. It is used as an acidulant, preservative and preservative in the food industry, and can be bought in general spice stores.

Tofu brain is made of soybeans, and the nutrients contained are also very rich, and the taste of tofu brain is very good, it melts in the mouth, and you can eat sweet and salty if you want.

The traditional tofu production mostly uses gypsum and brine as coagulants, and its process is complex, the yield is low, the storage period is short, and it is easy to absorb. The production of tofu with gluconolactone as a coagulant can reduce protein loss and improve water retention. The yield has been greatly increased, and the tofu is white and delicate, shiny, good in taste and long in storage.

Tofu made with inner fat is more delicate, has a higher taste and nutritional value, and is absolutely not harmful to the body.

The biggest point of tofu brain is the tenderness and softness of tofu, so it is called the brain in tofu, so it is necessary to master the skills of some marinade. It requires boiling the pulp with a slight fire, not overflowing the pot (you can put in a special defoamer for soy products to eliminate foam, edible oil can also be), so that the tofu brain is not pasty, not bitter, not astringent, hook the brine with a rapid fire, just open the pot. The cooking of the marinade should be made with fresh mutton slices and a good mouthful of grinding soup, and the heat should be mastered, and the stew should not be boiled with the technique of stewed meat, so as to maintain the freshness of the marinade.

Ingredients: 100g soybeans

Excipients: 3g of glucose, 1000ml of purified water

1. Prepare all the ingredients.

2. Soak the soybeans overnight in advance.

3. Drain the soaked soybeans, add 1000ml of purified water and put them in the soymilk machine.

4. The soymilk machine first selects the fruit and vegetable juice function, and then selects the soymilk function once.

5. Filter out the okara from the finished soybean milk. Place slightly.

6. This is possible to put the inner fat into the easy to add 10ml of warm water.

7. Dissolve the inner grease and stir slightly.

8. Rinse the soy milk into the container.

9. Cover the lid and put it in the steamer, which is boiled with boiling water.

10. Cover and simmer for 15-20 minutes.

11. It is good for soybean milk to solidify into tofu brain.

Tofu and tofu brain are very delicious, so let's talk about how to make tofu and tofu brain with lactones.

01 If you want to use lactones to make tofu brain and tofu, we prepare the following materials: water, lactones, tofu molds, etc.

02 We need to pick out the soybeans that are full of grains and have no bad seeds, and then soak the selected soybeans in water in advance, preferably the night beforehand.

03 Next, we need to put the soaked beans in a grinder, add water to grind the soy milk, etcStrain the ground soy milk through a strainer.

04 Finally, after boiling the filtered soy milk, add an appropriate amount of lactones (lactones are best diluted in advance) and then leave them for a period of time to make tofu brain.

For tofu, we need to use gauze to remove moisture from the molded bean curd, and then press it with a tofu mold.