How do Northeast people make the marinade poured when they drink tofu brain

Material. 1) 1 cup soybeans, washed, soaked in water.

2) 8 cups water.

3) 2 teaspoons cooked gypsum powder, 3 tbsp cornstarch, 1 cup cold boiled water, mix well.

Sauce: 4) 2 tbsp dried dried shrimp, soaked until soft, drained and minced for later use.

5) 2 tbsp chopped green onion, 1 tbsp minced garlic, 2 coriander chopped and finely washed, 3 tbsp light soy sauce, 1 2 tsp salt, 1 8 tsp white pepper, 2 tbsp Cam Ranh soy sauce paste, 2 tbsp water, 1 tbsp sesame oil, 1 tbsp chili oil;

6) 1 tbsp canola oil;

Other: 7: 1 pack of 80g mustard slices, minced and set aside.

Method. Tofu Flower: Rinse the soaked soybeans with water and drain the water.

Take half of the soybeans, add 2 cups of water to crush them with a crusher, use gauze to remove the slag and retain the juice, and add 2 cups of water to the bean dregs for 1 minute to remove the slag and retain the juice. For the other serving of soybeans, put all the soy milk juice on the stove, turn on high heat and cook until boiling, reduce the heat and cook for 15 minutes, remove from the heat and set aside. Then take a clean container, put in 3 ingredients and mix well, then pour in the freshly cooked soy milk, cover and let stand for 20-30 minutes.

Sauce: Put 1 tablespoon of olive oil in a wok on the stove over medium heat, add chopped green onion and dried shrimp and stir-fry until fragrant, then add all 5 ingredients in turn, remove from heat and mix well to form juice.

Stir-fry the minced meat in oil until fragrant, add five-spice powder, salt, soy sauce, diced fungus, add monosodium glutamate, and thicken with water starch.

Use pork, mushrooms, eggs, yellow flowers, fungus, water starch, salt, soy sauce and other ingredients to marinate.

Thickened with soy sauce and water starch, garnished with mushroom frangipani.

<> soybeans are first soaked in water, swelled and softened, ground into soy milk in a stone mill, filtered out of the okara, and boiled. At that time, the protein particles in soybeans were surrounded by water and kept moving, like dancing in a soybean milk bucket, unable to come together to form a "colloidal" solution. To turn the colloidal solution into tofu, it is necessary to point the marinade.

Bitter brine or gypsum is used for ordering. Bitter brine mainly contains magnesium chloride, and gypsum is calcium sulfate. They can cause the scattered protein particles to quickly clump together into a sparkling flower tofu.

Squeeze out the water again, and the tofu becomes tofu. Tofu and tofu brain are both concentrated soy proteins. When we drink soy milk, we sometimes repeat this tofu making process.

Some people like to drink sweet syrup. Soy milk with a spoonful of sugar, soy milk does not change. Some people like to drink salty pulp.

Pour some soy sauce or add some salt to the soy milk, and soon, the white tofu will appear in the bowl. There is salt in soy sauce, and the properties of salt and brine are similar, and it will also destroy the colloidal state of soy milk and make the protein clumpy.

The marinade is not difficult to make. First, we need to cut off the pedicle of the daylily, then soak it in water for about half an hour until it is soft, soak the black fungus and cut it into thin strips, then cut the green onion into thin slices, and cut the green onion and ginger into small pieces for later use. Heat the oil in the pot, add the green onion and ginger and stir-fry until fragrant, then add the minced meat and stir-fry for a while, then add the fungus and daylily and stir-fry for a while, then add 2 tablespoons of soy sauce, a small amount of soy sauce, 1 tablespoon of sugar, 50 ml of chicken juice, 300 ml of water, an appropriate amount of salt and chicken essence, and then bring to a boil.

Add water and starch to the pot and bring to a boil, then beat the eggs, pour the egg mixture into the pot, stir with chopsticks while pouring, and then turn off the heat for later use. Soak the dried soybeans overnight to make them swell, then pour the soaked soybeans into a food processor, add 400ml of water to whip, pour the whipped raw soy milk into a small pot, then add 400ml of water to whip, and pour into a small pot. Prepare a slightly larger basin in advance, pour boiling water, put it in a bowl with internal fat, and when the soy milk drops to more than 80 degrees, quickly pour it into the bowl without any stirring, and then let it stand for 15-20 minutes to solidify.

Finally, put the tofu in a bowl, pour the prepared brine over the tofu, sprinkle with chopped green onions, and drip some chili oil to your taste. A bowl of delicious tofu brain is formed.

Put chopped green onion, salt, monosodium glutamate, light soy sauce, vinegar, sesame oil, chili oil in a bowl and mix well, the specific method is as follows:

The ingredients that need to be prepared in advance include: 150 grams of soybeans, 3 grams of glucose inner fat, appropriate amount of chopped green onions, 5 grams of salt, 2 grams of monosodium glutamate, 10 grams of soy sauce, 3 grams of vinegar, 3 grams of sesame oil, and 5 grams of chili oil.

1. Soak the soybeans overnight, remove and drain after soaking.

2. Put the soybeans in the soymilk machine to grind out the bean juice.

3. Put the bean juice in a pot and bring to a boil, change to low heat and simmer for two minutes.

4. Melt gluconolactone thoroughly in a basin with cool white water, and cool the soybean milk to 90 degrees and pour it into the basin continuously.

5. Cover and let stand for 20 minutes.

6. Put chopped green onion, salt, monosodium glutamate, light soy sauce, vinegar, sesame oil, chili oil in a bowl and mix well to make marinade.

7. Use a shovel to scoop the bean brain into a bowl one by one, put in a spoonful of sauce, and the tofu brain is ready.

Appropriate amount of fat tofu in the ingredients.

A pinch of fresh shiitake mushrooms.

Dried fungus a little.

Minced meat a little.

Ginger a little.

Cooking wine a little.

Light soy sauce a little.

Starch a little.

A little sesame oil.

Method 1: Put the inner fat tofu in a bowl with a small spoon and steam it in a steamer for 10 minutes. Tofu brain (click on the text to enter the detailed method). You can make tofu brain from soybeans yourself, and it's just as easy.

2. Soak the dried fungus in warm water, wash it and chop it into minced pieces. Wash the fresh shiitake mushrooms, remove the roots, and finely chop them as well. Wash the ginger, peel and finely chop as well.

3. Put an appropriate amount of oil in the pot, warm it can be put in the minced meat and ginger and stir-fry until it changes color, then add cooking wine, light soy sauce, fungus and chopped mushrooms in turn, stir-fry for a while and then add water, pour the water starch into the pot after boiling (in the process of adding water starch, stir while adding, pay attention to the consistency of the marinade, and the marinade used to match the tofu brain should be slightly thicker to taste good), boil again, pour in a little sesame oil (the light soy sauce already has salt, if you need to add additional salt, it is best to add it as appropriate, so as not to overly salty marinade)

4 good marinade, gluttony... The marinade can be prepared in advance and placed in the refrigerator, and heated together when the tofu brain is hot, so that you can have a nutritious and super delicious breakfast in 10 minutes.

5Pour the mushroom fungus marinade on the steamed tofu and sprinkle with chopped chives.

Answer 1: Add to the wok and pour in the vegetable oil. When the oil is warm, add shredded green onion and minced ginger and stir-fry until fragrant. Add shredded fungus and shredded mushrooms and stir-fry, then pour in about 400 ml of water, add dark soy sauce to adjust the color, add sugar and salt light soy sauce to taste.

2. After boiling over medium heat, slowly pour the water starch into the pot and hook the screen. Slowly pour the beaten egg liquid into the soup, turn off the heat when the egg flakes are floating, scoop a spoonful of the boiled spoon and pour it on the steamed tofu, and finally add garlic and shredded mustard.

1. Add to the wok and pour in the vegetable oil. When the oil is warm, add shredded green onion and minced ginger and stir-fry until fragrant. Add shredded fungus and shredded mushrooms and stir-fry, then pour in about 400 ml of water, add dark soy sauce to adjust the color, add sugar and salt light soy sauce to taste.

2. After boiling over medium heat, slowly pour the water starch into the pot and hook the screen. Slowly pour the beaten egg liquid into the soup, turn off the heat when the egg flakes are floating, scoop a spoonful of the boiled spoon and pour it on the steamed tofu, and finally add garlic and shredded mustard.

Tofu brain is made at home, and the same as the one bought, the tofu brain marinade method is simpler.

Ingredients: Soybeans: 250g, Water:

2000 grams, inner fat: 6 grams, edible oil, Sichuan pepper, seasoning, cumin, bay leaf, cinnamon, ginger foam, green onion, daylily, fungus, peanuts, salt, pepper, dried ginger powder, light soy sauce: 1 spoon, dark soy sauce

1/2 tablespoon, soybean oil skin, water starch, leek flowers, green onion oil, sesame oil, chili oil: 1 tablespoon.

There are specially bought point halogen, which need to be heated and mixed with water and then cooled.

Summary. Hello dear, glad to answer for you! The brine of brine tofu is also called salt brine and bitter brine, which is mainly the mother liquor left in the salt pond after salt is made from seawater or salt lake water.

In the northern part of China, brine is a commonly used coagulant for making tofu. The main components of brine are magnesium chloride, calcium sulfate, calcium chloride, sodium chloride, etc., and the magnesium chloride crystals precipitated after evaporation and cooling are called "halogen blocks". When the brine is dissolved in water, it becomes brine, which can be used to make tofu.

The tofu made from brine is called old tofu, northern tofu, and hard tofu, which has the characteristics of strong hardness, elasticity and toughness.

Hello dear, glad to answer for you! The brine of brine tofu is also called salt brine and bitter brine, which is mainly the mother liquor left in the salt pond after salt is made from seawater or salt lake water. In the northern region of China, brine is a commonly used coagulant for making tofu.

The main components of brine are magnesium chloride, calcium sulfate, calcium chloride, sodium chloride, etc., and the magnesium chloride crystals precipitated after evaporation and cooling are called "halogen blocks". When the brine is dissolved in water, it becomes brine, which can be used to make tofu. The tofu made with Qiju brine is called Xianbianluo old tofu, northern tofu and hard tofu, which has the characteristics of hardness, elasticity and toughness.

Hello dear, glad to answer for you! The main components of the first brine are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride. Bitter taste.

After evaporation and cooling, mixed crystals such as magnesium chloride are precipitated, which are called halogen blocks. This brine block is a mixture, usually when making tofu, it is to use this eggplant celery crystal brine block to dissolve in water to get brine, and use this brine as a coagulant for making beans and disturbing rot, and this method is more commonly used in the north to make tofu. The second type of brine is gypsum water, which is more commonly used in making tofu in the south.

First, use raw gypsum, burn it in the furnace, let it lose water and become mature gypsum, and then crush the cooked gypsum into powder, and then dissolve the powder in water, and then become the first brine. The main ingredient of this gypsum is calcium sulfate.

Summary. Hello dear, happy to answer your <>

Northeast soybean curd is a delicate and nutritious tofu product, and its brine is the key seasoning that can add flavor to the bean curd. The main types of brine used to make Northeast soybean curd are as follows:1

Sugar brine: Bring the water to a boil, add sugar, soy sauce, bean paste, star anise, cinnamon, tangerine peel, Sichuan pepper and other seasonings, then add the chopped tofu and cover, and simmer over low heat for about 2 hours until the fermented bean curd tastes good. 2.

Clear soup brine: Boil the water, add green onions, ginger, wolfberries, soybean sprouts and other ingredients, cook for a while, then add a little salt, chicken essence and other seasonings, put in the bean curd and burn for about 1 hour. 3.

Spicy brine: Boil an appropriate amount of water, add green onions, ginger pieces, star anise, cinnamon, dried chili peppers and other seasonings, simmer slowly, then add the cut bean curd, and cook until flavorful. The above are a few of the brine recipes for making Northeast soybean curd that I have obtained from research, and you can adjust them according to your taste and preferences.

What kind of brine is used for Tohoku tofu.

Hello dear, it's a pleasure to answer for you [Wei Liang laughs]. Northeast soybean curd is a delicate and nutritious tofu product, and its brine is the key seasoning that can add flavor to the bean curd. The main types of brine used to make Tohoku tofu are as follows:

1.Sugar brine: Boil the water and dust, add sugar, soy sauce, bean paste, star anise, cinnamon, tangerine peel, Sichuan pepper and other seasonings, then add the cut tofu and cover, simmer for about 2 hours until the fermented bean curd tastes.

2.Clear soup brine: Boil the water, add green onions, ginger, wolfberries, soybean sprouts and other ingredients, cook for a while, then add a little salt, chicken essence and other seasonings, put in the bean curd and burn for about 1 hour.

3.Spicy brine: Boil an appropriate amount of water, add green onions, ginger pieces, star anise, cinnamon, dried chili peppers and other seasonings, simmer slowly, then add the cut bean curd, and cook until flavorful.

The above are a few of the brine methods for making Northeast soybean curd that I have obtained from research, and you can adjust it according to your taste and preferences.

What brand of brine is used to make soybean curd in Jilin City?

The brand of brine used to make soybean curd in Jilin City may vary depending on personal production habits and preferences, and there is no fixed answer. In the market, there are many manufacturers and brands that provide soybean curine, such as Baiweiyuan, Tianlu Zen Chunwang, Yinlu, Fujian Century and so on. Each of these brine brands has its own unique taste and characteristics, so you can buy a few brands to try before choosing the one that best suits your pure texture.

At the same time, you can also refer to some other recipes and methods for making soybean curd, and refer to the combination and proportion of different brine brands to make your own brine.

Here's how to make brine tofu:

The preparation method of brine tofu is as follows:

1. Pick out the impurities of the soybeans, wash them cleanly, soak them for 4-8 hours, grind them into a thick slurry with a water mill (inject clean water while grinding, inject more water and coarse slurry, and have less brains), pour the inner side of the fine basket and filter it, and mix it with about 15 kg of water until the slurry is filtered.

2. Glucose lipids are dissolved with 1000 grams of warm water. Pour the slurry into the pot, boil it with a fire, put it in the tank, slowly inject the glucose lipid water into the tank while it is hot, stir while pouring, and then cover the cylinder mouth tightly, and it will become tofu brain in 20 minutes. Pour water into another pot, pour human bean paste, appropriate amount of salt, five-spice powder, sugar juice, wait for the pot to open human vermicelli, chicken essence powder, and pour human flour to make braised soup.

When eating, put the tofu brain in a bowl, pour the braised soup, and pour an appropriate amount of leeks, sesame oil, and hot sauce.

Tofu brain and tofu are of the same family, but there is a certain difference, that is, tofu is a coagulated solid, and tofu brain is a semi-coagulated flowing juice. The production process of tofu brain is to first grind the net soybean into watercres, peel it and soak it in water for about 4 hours, take it out when the watercress swells and turns white, pour it into a grinder or stone mill to grind into fine soybean milk, filter the fine soybean milk with a cloth, pour the slurry juice that has taken the bean dregs into the iron pot, boil it with a strong fire, pour it into a special bucket, and then melt the cooked gypsum with clean water, put it in the clay jar, pour the soybean milk in the bucket while it is hot, about 5 minutes, and become a tofu brain.