How to make homemade tofu brain at home? How to make homemade tofu brain?

Teach you to make your own tofu brain at home.

There are many ways to make tofu brain, and the basic principle is to coagulate the protein in soybean milk through the added coagulant, and there are many kinds of coagulants, usually there are three kinds of coagulants used in our daily life and on the market: gypsum, lactone, and salt brine. The main use of gypsum or endocyte to make tofu brain.

How to make it at home:

1. Making soybean milk: It is recommended that you buy a soymilk machine, soak dried soybeans for 3-4 hours (summer), soak them for 7-8 hours in winter, put the beans into the soymilk machine after soaking, and operate according to the machine manual, and you can soon make hot soymilk.

2. Slurry: The appropriate amount of gypsum or lactone is adjusted with a small amount of water (the coagulant can be bought ready-made, and there will be a dosage description on the package, the general gypsum powder dosage is three to five thousandths of the amount of soybean milk, and the dosage of lactone is one to two thousandths) Put it in a container containing tofu brain, and sell the boiled soybean milk while it is hot (about 85 degrees Celsius is needed to make lactone tofu brain, and gypsum tofu brain needs to reach about 95 degrees Celsius) Rush in, if you feel that the soybean milk is not mixed with the coagulant enough, stir it with a spoon a few times immediately after flushing (note that you can't stir too much too fast, generally does not need to be agitated).

3. Dun Brain: After the pulp is finished, cover the container and let it stand for 5-10 minutes to become a tender and delicious tofu brain.

4. Seasoning: lactone tofu brain will have a slightly sour taste, and the tofu brain made of gypsum will have a bit of bitter and astringent taste. It can be seasoned according to your own habits. If you like to eat sweet, you can also add sugar when making pulping.

It may seem complicated to say, but it's actually very simple, and after doing it a few times, you can do it in one go.

Homemade tofu brain.

Ingredients. 200g of soybeans, 2000g of water, 400g of cold boiled water, 4g of gluconolactone

b1 tablespoon chili oil b. 3 tablespoons vinegar b. 1 tablespoon oyster sauce b. 1/2 tablespoon sugar, b. 1/2 tablespoon green mustard, b. 1 tablespoon bean paste.

Steps to make homemade tofu brain

1.Soak 200g soybeans in 2000ml water overnight.

2.Mix 4g glucosanolide into 400g of cold boiled water, stir well, and set aside. I used some weak tea, which didn't affect the taste.

3.Add the soybeans to a blender with the water used for soaking. If you can't stir it once, you can divide it twice, and it is best to leave a little water to stir the cup.

4.Strain out the okara.

5.If there is a soymilk machine, it will be synthesized in one step

6.Cook: Bring to a boil in a deep pot over high heat, reduce the heat to low, stirring constantly.

7.There will be a lot of foam, so if it's about to overflow, turn off the heat for a few seconds. Cook until the foam is almost gone, about ten minutes.

Skimming off the last bit of foam, the surface of the finished product will be a little unsmooth, and if you don't mind, you can omit this step and not affect it.

8.Immediately after stopping the fire, pour the boiled soy milk into the rice cooker.

9.Add the cool, boiled water mixed with lactones in step 2 and stir quickly. Be sure to be quick!!

10.Cover the rice cooker and keep warm for 30 minutes. Don't touch it again.

11.Mix B, wait out of the pan and pour it on the tofu brain

Tips: 1. The toppings are arbitrary, except for the above, simply cut some pickles, stir-fry with soup, and sugar in disputes, you can do whatever you like 2. The raw materials are halved, almost enough for a family of three, our father's meal is dry, and it is not enough to eat every time, so we can make 200g of soybeans.

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

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

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 :

Soak soybeans in water, fry soybean milk, gauze, filter residue, stir, turn off the heat and let cool, and add lactone.

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.

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

Soak the beans, grind them with a small mill, and after they are pulped, they are boiled in a pot.

Beat the tofu to death, cut off the head, and dig it with a spoon, hehe.

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.

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

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.

I usually like to drink tofu brain, sometimes I don't eat in the morning, and then drink tofu brain on the street after work. During the summer vacation this year, I bought a bag of lint and drank it myself. When it snowed that day, I made a traditional snack of tofu brain at home, but I didn't have time to eat it because my little beauty had a fever and went to Zhengzhou.

After returning from Zhengzhou for a week, I did it again. The soy milk was ground last night, and the tofu brain made this morning was made in 10 minutes, which is simple and convenient!

Ingredients: 100 grams of soybeans, 3 pounds of water, 3 grams of inner fat.

Method 1100 grams of soybeans, 3 catties of water, 3 grams of inner fat. Soak the soybeans for a day or overnight.

2.Put the soaked soybeans into a blender, add 1250 grams of water in batches, and beat them into bean paddles.

3.Put 250 grams of cold water in the pot, pour the bean paddle into the pot and heat until boiling (put cold water first to avoid sticking to the bottom of the pot).

4.Prepare 3 grams of inner fat, add a little warm water to melt (this step is done before the soy milk is ready).

5.After the soy milk is cooked, it is directly washed into the container containing the inner fat solution, without stirring, and wait for four or five minutes for the soy milk to solidify.

TipsAt this time, you can do whatever you want, cold and hot, sweet and salty are delicious! I waited for the bean curd to cool down, put it in a small bowl, add sesame oil, soy sauce, spicy sauce, coriander, garlic jasmine, crushed peanuts and mustard grains, and you can eat! LG said that putting crushed peanuts played the finishing touch, and it was very delicious!

Ingredients: soybeans, inner fat (coagulant), fungus, potatoes, carrots, lean pork, soup, starch, celery leaves.

Method 1Soak the soybeans in advance, grind them into a pulp with a food processor, strain out the bean dregs, and pour them into a soup pot over low heat.

2.Lactones (coagulants) are melted with a little water and placed in a basin.

3.After the soy milk is boiled over low heat, immediately pour it into a basin with lactone and cover it to suffocate.

4.At this time, you can make the marinade, and when the marinade is good and the tofu brain is formed, you can pour the marinade and eat.

5.How to marinate: After soaking the fungus, cut into shreds, and cut the lean pork into shreds.

6.Take a piece of thick soup treasure and put it in the soup pot, add an appropriate amount of water and bring to a boil.

7.Add the ingredients to cook and add some soy sauce to taste.

8.Finally, thicken with wet starch and sprinkle with chopped celery leaves.

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Some feelings are not something that can be obtained by thinking. Some people have some things that don't pay off for hard work. If you take the initiative for a long time, you will be very tired!

If you care about it for a long time, it will collapse! If you are silent for a long time, you will suffer! I will cry when I miss it for a long time.

How many people are still in love even though they have broken up! How many people are still in love, but they say they let go. Miss you!!

But I can't bear to disturb you, because I know.

Ingredients: 50 grams of dried soybeans, 600 grams of water, grams of lactones, a little water, shrimp skin, seaweed, an appropriate amount of minced mustard, light soy sauce, a little chili oil, and a little chopped green onion.

Method 1: Add water to dried soybeans and make soy milk with a soymilk machine.

2. Add a little water to the lactone, add it to the soybean milk at 80 degrees, stir lightly a few times, cover and let it stand for about 15 minutes to become tofu flower.

3. Put the tofu flowers into a small bowl, add the shrimp skin, seaweed, minced mustard, a little light soy sauce, chili oil, and sprinkle with chopped green onions.

It's easy to make tofu brain at home, it's tender and delicious, like a chicken cake, thank you, family.

Tofu brain, an intermediate product when making tofu, can be regarded as tofu with a relatively high water content. No matter which city you are in, the smooth and delicate tofu brain is one of the most popular delicacies at the breakfast stalls. Tofu brain itself has the fragrance of soybeans, which can be salty and sweet, northerners prefer "salty tofu brain" with various marinades, while southerners like the original "sweet tofu brain", and the taste has its own merits.

The production of tofu brain is actually quite simple, especially now that the "brine" used to order tofu brain has been commercially produced, and the family use is divided into small packages, one package at a time, so that the production of tofu brain is almost "0 failure", half a bowl of soybeans is enough to make tofu brain for a family to eat, the bean fragrance is strong, and the taste is excellent.

Share the process of making tofu brain at home, the homemade tofu brain is made of solid materials, low cost, and you don't have to worry about whether it is sweet or salty, you can eat how you want, and get up in the morning to drink a bowl of steaming, which is really comfortable.

Homemade tofu brain.

1. To make tofu brain, you need to use something called "gluconolactone", which is better than traditional brine, healthier, and has no harm to people. Soak half a bowl of soybeans in water, it is best to soak them overnight, and it is easier to beat soy milk. Half a bowl of soybeans can rise to a full bowl.

2. Pour the soaked soybeans into the wall breaker, add 3 times the amount of water, press the juice button and beat for about 3 minutes, the more delicate the better.

3. Strain the beaten raw soy milk with fine gauze and squeeze it by hand so as not to waste it.

4. The filtered "bean dregs" is actually a good thing, the protein content is not low, and it can be fried to eat or used as pet feed. Raw soy milk can be strained again with a fine strainer.

5. Pour the raw soy milk into the cooking pot, turn to low heat after boiling, and keep raising it with a spoon to prevent it from boiling, and it takes about 3 minutes to cook to become mature soy milk.

6. Pour a small packet of gluconolactone into a deep container, and dissolve it with a few spoons of water for later use.

7. Turn off the heat of the boiled soy milk, let it stand for about 3 minutes, pick off the oil skin on the surface (you can eat), and rush it into a bowl with lactone solution from a high place at about 90 degrees.

Within seconds, you can pour the soy milk into another suitable container while it is hot, or you can do it without it. If you need a smooth surface of the tofu brain, you should remove the foam on the surface of the soy milk in time, wait for about 10 minutes, and the temperature of the soy milk will solidify after it drops, and the smooth and delicate tofu brain will be ready.

There is no difficulty in making tofu brain, and you can succeed in one time by following the steps. Note that lactones must be melted with water, and hot soy milk is washed into it from a high place, so that it can be fully fused to solidify better.

In addition to gluconolactone, there are many different "brine" that can be used, and the taste will be slightly different, but the production process is the same.

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

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

Do not use inner fat to make tofu brain.

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 :

We first beat the soaked beans into soy milk, then filter it, boil the soy milk directly in the pot, tumble for five minutes and keep stirring, pour 3g of inner fat and a little warm water into the container, turn off the heat for about 2 minutes in the pot, pour it into the container containing the inner fat and stir slightly to skim off the floating powder, then pour it into the rice cooker and press the keep warm button to stand for about 20 minutes. Add the ingredients and it's perfect.

Soak the soybeans in water and refrigerate them overnight. Put it in a soymilk maker and add water. Select the juice function and beat twice.

Each time, the foam should be skimmed out, sifted through a strainer, and then pressed. If there is a lot of foam, it will be skimming out the foam. Squeeze the raw soy milk with a filter cloth.

Bring to a boil over medium-low heat. Finally simmer for 8 to 10 minutes. Remove the soybean oil skin.

Remove from heat and cool. Pour the lactone with warm water into the rice cooker and finally pour in the soy milk. Adjust the keep warm function to 20 minutes.

That's it.

Ingredients. Soybeans (two handfuls), lactones (a little).

Seasoning. Coriander (to taste), seafood soy sauce (a little), salt (to taste), balsamic vinegar (to taste), sesame oil (to taste).

Kitchen. Soymilk machine.

Method: 1. Prepare the raw materials.

2. Soak the soybeans in cold water overnight.

3. The soaked soybeans are mixed with water and beaten into a soybean milk machine, (I directly use the automatic heating without boiling).

4. The okara is filtered out with a leak screen.

5. Pinch a little lactone with the three fingers of your thumb, index finger and middle finger, stir with warm water to melt; (Don't use too much of this, too much bean curd is astringent).

6. The soybean milk cools down to about 85 degrees, quickly rushes to the bowl of lactone, and washes the lactone away.

7. Cover with plastic wrap to keep warm.

8. Cover the top of the bowl with a layer of towel to keep warm, and the lactone will slowly solidify the food at about 25 degrees.

9After standing still for twenty minutes, the tofu brain is ready.

10Add seafood soy sauce to the prepared tofu brain.

11Pour in an appropriate amount of balsamic vinegar.

12Add a few drops of sesame oil and salt, put the coriander on it, and stir it when you eat.