What is tofu brain made of, and how is tofu brain made

Soymilk machine. The concentration of soy milk is: soybean: water = 1:15 after the soy milk is boiled.

After dissolving the lactone with a little water, pour in the soy milk and stir well. The ratio is 700ml of soy milk, and the temperature of the soy milk reaches about 80 and is solidified after 15 minutes.

Here's how tofu brain is made:1. Grinding after soaking beans. Generally, the weight ratio of water to beans is 7:1, and 1750 grams of water can be used for half a catty of beans;

2. Kill foam. There is no defoamer, a little salad oil can be used instead;

3. Boil the pulp. The optimal temperature is around 95 degrees Celsius. In actual operation, it is generally mastered that the rent is boiled, and it is not necessary to boil for 3 minutes;

4. 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 thousandth of the disadvantage of two parts) Put it into a container containing tofu brain, and the boiled soybean milk needs about 85 degrees Celsius to make lactone tofu brain while it is hot, and the gypsum stove Xiang tofu brain should reach about 95 degrees Celsius. Be careful not to stir too much too quickly, generally do not need to stir).

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

Categories: Life >> common sense of life.

Problem description: Is there any bad effect on the human body after long-term consumption?

Analysis: It's not your own remarks, and you can't win the applause of the masses the most!

The preparation method of tofu brain is actually very simple, far less complicated than the above "experts" said. In fact, the practice of tofu brain should be attributed to a part of the tofu making process. It's just that the final baggage, squeezing and other formalities are missing. Its steps:

1. Selected cleaned soybeans. 2. Soak soybeans. 3. Refining (putting the soybeans that are soaked and repentant and starved into the refiner (in ancient times, it was ground by stone mill) to make rough pulp).

4. Filtration (this step is mainly to separate pure soybean milk from okara). Fifth, boiling pulp. Sixth, the gypsum (this step is also the key step to turn soybean milk into tofu (tofu brain), the grasp of the amount of gypsum will directly affect the coarseness and tenderness of the finished product).

At this point, the process of tofu brain is finished, and it is delicious when it is served in a bowl and served with seasonings!

Ingredients: 70 grams of soybeans, 1 egg, 10 grams of daylily, 10 grams of fungus, 10 grams of shiitake mushrooms, 20 grams of coriander, 3 grams of lactone, 50 ml of sauce gravy, a small amount of salt, 10 grams of starch.

Cooking utensils preparation: soymilk machine, container.

Note: 1. Gypsum can be used instead of lactone car, and the dosage of lactone should be mastered, not too much, and there will be a sour smell if there is more;

2. The temperature of the soybean milk should be about 90 degrees, and the soybean milk can be solidified after standing for a period of time.

3. The soymilk machine should choose the kind with a strainer, and the filtered tofu residue should not be thrown away, and it can be used to make other delicacies.

Step 1: Ingredients used: dried soybeans, fungus, daylily and dried shiitake mushrooms are soaked in advance, coriander is cut into small pieces, eggs are beaten into bowls, and lactones are put into measuring cups;

2. Put the soaked soybeans into the container of the soymilk machine;

3. Put 1000ml of water into the soymilk machine, and then load the machine;

4. Turn on the power to squeeze soybean milk;

5. Prepare to make marinade during the process of squeezing soybean milk: put an appropriate amount of water in the pot, and put the fungus, daylily and shiitake mushrooms into the pot for blanching after the water boils;

6. After blanching, remove and wash with water, then shred the fungus and shiitake mushrooms, and tear the daylily into strips;

7. Add a small amount of water to the small cup of the container containing lactones, stir to dissolve the lactones;

8. After the soy milk is squeezed, pour the soy milk into a small basin with a lid;

9. Pour lactone water into the soy milk, and then stir it with a spoon to mix it evenly;

10. Cover the lid and let it stand for 15 to 20 minutes;

11. Put the marinated meat gravy into the pot, then add the fungus, daylily and shiitake mushrooms;

12. After stir-frying for a while, add an appropriate amount of water, and then add a small half spoon of salt;

13. After the water boils, slowly pour the starch water into the pot along the side of the pot, and adjust the amount according to the viscosity you want;

14. Then pour the egg mixture into the pot in a circle;

15. After the egg liquid is solidified, use a spoon to push the soup spoon to mix evenly;

16. Take out the solidified tofu brain and scoop the tofu brain into a small bowl;

17. Pour the marinade and then add the coriander;