How to make tofu brain, how to make tofu brain?

Here's how tofu brain is made

Soak the soybeans for one night, then use the soymilk machine to beat the soaked soybeans into soybean milk in batches, then filter out the bean dregs in the soymilk with gauze, continue to cook for three minutes after the soymilk is boiled, then turn off the heat, prepare 10 grams of inner fat to dissolve with warm water and mix with soymilk, stir a few times, and finally let stand for 20 minutes. The basic production process is to grind the soybeans into watercress, peel them, put them in clean water, soak them until they turn white, take them out, pour them into a steel mill, grind them into a fine pulp, filter them with a pulp cloth, pour them into a large pot and boil them over a strong fire, and in the boiling process, scoop up the soybean milk with a wooden spoon, pour it in, repeat it several times, put it into a bucket, and pour it into the plaster water point.

The production method of "tofu brain" tells you the secret recipe and recipe, and you can learn to set up a stall.

Tofu brain is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements for the human body. It is more suitable for people with hot constitution, bad breath and thirst, unclear stomach, and recuperation after fever. In addition to increasing nutrients, aiding digestion, and increasing appetite.

Tofu brain has a smooth and tender taste, melts in the mouth, is suitable for the elderly and children, and its method is also quite simple, let's see how to do it.

1. This is 150 grams of soybeans, soak them in cold water overnight the night before, and the volume of soaked soybeans will increase significantly.

2. After cleaning the soaked soybeans, add 1000ml of water and beat them into soybean juice, which should be as delicate as possible.

4. After filtering, pour the soybean juice into the pot, turn on high heat and cook, about a few minutes later, the soybean milk will be boiling when it is boiled to 80 degrees (as shown in the figure below), which is a state of false cooking, at this time use a spoon to stir the soybean milk, skim off the foam, and cook for two minutes.

5. Cook until the pot bubbles, which is really cooked, then turn off the heat and dry the soy milk for a while.

6. Put 20ml of warm water in the container, add 3 grams of inner fat and stir to melt.

7. Prepare a water-free and oil-free rice cooker or thermos bucket, when the soybean milk is dried to about 90, pour it into the pot, add the inner fat water and stir evenly, cover the lid, do not need **, let it stand for 40 minutes, and after 40 minutes, the inner fat will solidify (as shown below).

8. Gently shovel out the tofu brain and put it in a bowl, add an appropriate amount of light soy sauce, an appropriate amount of sesame oil, and some coriander, it is really delicious.

Ingredient list: 150 grams of soybeans, 1000 ml of water, 20 ml of warm water, 3 grams of inner fat, appropriate amount of light soy sauce, appropriate amount of sesame oil, a little coriander).

Cooking Tips:

1. When squeezing soybeans, choose the fruit and vegetable juice function, because after squeezing, it will be boiled in the pot, and there is no need to use the soybean milk function.

2. It is best to use a wooden barrel to make tofu brain, but many friends may not have a wooden barrel at home, so you can also use the electric pot that everyone has, and the thermal insulation performance of the rice cooker is still good.

Homemade tofu brain Give me a bag of soybeans and I'll make you a hearty breakfast.

hello！I want to eat tofu all year round. Most of the south is called bean curd, most of the north is called tofu brain, most of the south eats sweet, and most of the north eats salty, which is the difference between the north and the south.

Xi'an steamed tofu brain method.

Prepare a cup of soy milk and a small amount of plaster. Gypsum is an air-hard cementitious material with calcium sulfate as the main component, and the main component is calcium sulfate dihydrate. Soy milk contains a large amount of protein, which quickly coalesces when it encounters gypsum and separates water.

Tofu brain was successful the first time, do you like to eat sweet or salty?

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

Soak dried soybeans in water for more than 6 hours in advance, and soak the soybeans completely and make them bigger. 2. Pour the soaked soybeans into the food processor, then add 1200 grams of water, start the stirring program, beat the soybeans into soybean milk, stir as much as possible, and beat the soy milk as fine as possible. The ratio of soybeans to water is 1:

8. This ratio should be mastered, and the consistency of soy milk used to make tofu brain should be higher than that of the soy milk you usually drink. 3. After the soybean milk is beaten, it should be filtered with a rice drain, and the beaten soybean milk should be filtered and poured into the pot. 4. After pouring the soy milk into the pot, boil the soy milk over medium-low heat, stirring constantly with a wooden shovel during the period.

After boiling the soy milk, use a spoon to skim off the excess foam and cook for another 5-6 minutes to ensure that the soy milk is completely cooked. Don't leave people on the way, because there will be a lot of foam in the process, and it is easy to overflow. 6. Prepare a large container, pour 3 grams of gluconolactone into the container, and then add 30 grams of cold boiled water and stir to completely dilute gluconolactone.

When the boiled soy milk is dried to about 85 degrees, pour the soy milk into a container. Cover the lid and let it stand for about 20 minutes, and the tofu brain will solidify and form.

The recipe and recipe for tofu brain are as follows:

Ingredients: 2 boxes of inner fat tofu, fungus, daylily, coriander, chives, starch, soy sauce, sesame oil, eggs.

1. First of all, handle the fungus, green onions, and daylily and put them aside for later use.

2. Then add an appropriate amount of soy sauce, sesame oil, salt, sugar, green onion and coriander to the bowl, and stir well with a spoon.

3. Then put an appropriate amount of oil into the pot, heat it over high heat, add green onion and ginger, and use a spatula to stir-fry quickly.

4. Put fungus and yellow orange cauliflower in the pot, and use a spatula to stir-fry quickly.

5. Add water and juice to the pot, cover and bring to a boil.

6. Scoop in the tofu.

7. Put the water starch in the pot and stir well.

8. Knock in the eggs and stir well.

9. Serve out, sprinkle an appropriate amount of coriander, and the tofu brain is ready.

First of all, weigh 1 kg of soybeans on the night before, wash them and soak them in water for one night;

Then take out and drain the soaked soybeans, pour them into the soymilk machine, then add mineral water to the lowest water mark of the soymilk machine, start the soymilk machine to beat the soybeans into a pulp, here you should pay attention to it, the soybeans should not be poured too much at a time, so as not to polish not enough, it is best to beat the soybean in several batches;

After all the soybeans are beaten into soy milk, use gauze to filter out the okara in the soy milk;

Pour the filtered soy milk into the pot, bring to a boil and continue to cook for another three minutes, then turn off the heat;

Next, we prepare a small cup, pour 10 grams of inner fat and 30 grams of warm water into the cup to dissolve;

Prepare a large container, pour in the boiling fat water first, pour the soybean milk into the container and stir a few times, here you should pay attention to it, this dry flushing step to ensure that the temperature of the soy milk is above 70 degrees;

Let it stand for about 20 minutes, and the delicious tofu brain will be ready, and finally, add your favorite seasoning according to your habits to judge the dust.

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

Easy to make tofu brain at home, as tender as a chicken cake, the tutorial is detailed, and the soup is :

Homemade tofu brain Give me a bag of soybeans and I'll make you a hearty breakfast.

Tofu brains are mostly in the morning**, and old tofu is in the afternoon. Tofu brain is marinated, and old tofu is served with soy sauce and other vegetarian food. It is endemic in most parts of China.

The flavor varies greatly from place to place, but tofu brain is a high-nutrient food made from soy protein. There are two main ways to eat: sweet and salty. In general, sweets are mainly found in southern China (Jiangnan is salty), Hong Kong and Taiwan, while salty foods are found in northern China.

The soybeans must be soaked first, depending on the variety or personal preference, about 4 to 8 hours, the soybeans absorb enough water, and then beat, filter the residue, boil, and then cool down to 90. The final step is called "flushing bean curd", which means that the coagulant soy milk needs to be washed into and left for 5 to 15 minutes to complete. The skill of the delicious bean curd comes from the temperature control of the fusion of soy milk and coagulant, as well as the speed and skill of making bean curd.

When selling tofu brains, there is also a special need to serve tofu brains, and use a flat spoon to serve tofu brains in a bowl.

Inside, the tofu brain in the middle of the bowl should be protruding like a small steamed bun, and then pour the marinade, the marinade flows from the tofu brain to the surrounding of the bowl, and after pouring the marinade, add garlic paste and chili oil. Green onions, coriander, processed seasoning. The taste of the bean brain made by each chef is different and has its own characteristics, which is highly sought after by people in various regions.

Generally, people can't help but eat a bowl of hot, smooth and tender tofu brain in the morning.

Tofu brain is a semi-finished product in the tofu making process, and there is not much difference in composition. According to the different tastes of different places, the north prefers salty food, while the south prefers sweet food, and some regions such as Sichuan prefer hot and sour tastes.

Therefore, soybeans are recommended by nutritionists as an ideal health supplement for the prevention and treatment of coronary heart disease, hypertension, atherosclerosis and other diseases. Soybeans contain soft phospholipids, which are an important part of brain cells, and eating soybeans regularly has important effects on increasing and improving brain skills.

Sweet, salty, cold, non-toxic.

Indications. It is mainly used to invigorate qi, reconcile the spleen and stomach, eliminate fullness, clear the turbidity of the large intestine, clear away heat and dissipate blood.

Name: Tofu delicacy.

Pinyin: dòu fu

For more than 2,000 years, with the exchange of Chinese and foreign cultures, tofu has not only traveled all over the country, but also to the world. It is as famous all over the world as Chinese tea, porcelain, and silk.

In the 80s of the 20th century, the famous American magazine "Economic Outlook" went so far as to declare: "In the next ten years, the most successful and marketable will not be automobiles, televisions or electronic products, but China's tofu." ”

It's smoother than the ones you buy outside, it's nutritious, and it's worth trying.

The soup of tofu brain has the following formulation:Prepare the ingredients: 4 dried shiitake mushrooms, 6 dried fungus, 1 handful of daylily, appropriate amount of green onion and ginger, 1 spoon of dark soy sauce, 1 spoon of oyster judan oil, appropriate amount of salt, 4 spoons of water starch, 2 coriander, appropriate amount of leek flowers.

1. Pour a little cooking oil into the pot, wait for the oil to be hot, add the ginger shreds and stir-fry until fragrant.

2. Add shredded meat, a spoonful of dark soy sauce, and stir-fry evenly.

3. Add shredded mushrooms, shredded fungus and daylily and stir-fry for a while. Add oyster sauce and salt to taste.

4. Add chopped green onions and stir-fry, after the green onions change color, add the water for soaking shiitake mushrooms, and the amount of water is subject to the ingredients. Simmer over low heat for 10 minutes.

5. Use about 500ml of water to turn 3 tablespoons of starch into starch water, turn on high heat, and pour it into the pot in a circle.

6. Continue to boil over medium to high heat to guide the soup to become viscous and translucent.