How to make tofu brain with white vinegar at home, can white vinegar make tofu brain

The main material for making tofu brain is soybeans, in addition to soybeans, there must be gypsum, salt brine, lactone, white vinegar or lemon juice to marinate, so that it can be made into tofu brain. The first three are not found in ordinary families, and white vinegar is always available. So today, let's talk about how this white vinegar is made into tofu brain.

How to make tofu brain with white vinegar:

1. Wash the soybeans, then soak them in water overnight, and you can use them the next morning.

2. Add soaked soybeans and water to make soybean milk with a soymilk machine, then filter out the bean dregs, put the soymilk into the pot and boil, and then turn off the heat.

3. In a bowl clean without salt, add 1 tablespoon of white vinegar and a small half tablespoon of water and stir well.

4. Add the white vinegar into the soybean milk with a spoon three times, pour the spoon slowly when adding, slowly pour out the white vinegar into the pot while slowly turning the spoon in a circle, cover the lid and let it stand for 2 minutes after adding, so add the white vinegar to the soybean milk in three times, and the tofu brain can be formed.

Tofu brains made with white vinegar will have a sour taste that affects the taste.

Hello! We'll be happy to answer for you. Step 1: Cook the soy milk and pour it into a large bowl Add about 100 grams of water to the white vinegar Fill the white vinegar water with a spoon and slowly slide it into the soy milk in a circular motion Stand still for a while Take a spoon to get the water away on it Step 2: Garlic and onion are stir-fried in the pot Add fungus or something to the vegetables Add light soy sauce Pour starch water to thicken Add mustard Sticky and slimy and you can get out of the pot!

Step 3: Eat!

The practice and recipe of white vinegar tofu brain are as follows:Raw materials: 120 grams of soybeans, appropriate amount of water, 15 grams of white vinegar, 75 grams of water.

1. Soak soybeans overnight in advance.

2. Put half of the soaked soybeans into the soymilk machine, and the water level is between high and low.

3. Start the wet bean function.

In about a minute, strain out the okara with a strainer.

5. Mix white vinegar and water 1:5.

6. After filtering the soybean milk twice, heat it to about 90 degrees, slowly pour in the white vinegar water, and stir it with a spoon.

7. It's a little condensed, so be still.

8. Put the drawer cloth into the steaming compartment and lay it out.

9. Scoop the bean curd into the drawer cloth to control the moisture.

10. Cover the drawer cloth and press the basin with water.

11. This is what it looks like after a night of pressing.

12. Done.

A pound of soybeans, 50 ml of white vinegar, white vinegar mixed with 5 times the water. Such a proportional addition.

The trick of beating tofu with white vinegar is to soak the soybeans overnight, then beat them into soy milk, then cook the soy milk, remove the foam on the soy milk, put the white vinegar into the soy milk in proportion, and then put the soy milk into the mold to make tofu.

1. Wash the soybeans and soak them in water for more than 12 hours. Add soybeans to water and beat them into soy milk with a soymilk machine. Strain the soy milk with gauze.

2. Pour the filtered soy milk into a large pot, bring to a boil over high heat, and continue to cook over low heat for 5 minutes, skimming off the foam.

3. Use a small bowl with about 20ml of vinegar and 25ml of water, mix it and set aside.

4. Measure the temperature with an electronic food thermometer. When the temperature drops to more than 80 degrees, divide the diluted white vinegar into 3-5 times with a spoon, slowly stir in a circular motion and put it into the pot, stirring slowly while pouring.

5. In about 15 minutes, it will condense into tofu brains one by one.

1.Tofu brain is a well-known traditional Chinese snack, often mixed with tofu curd and bean curd, according to the different tastes of different places, the north prefers salty food, while the south prefers sweet taste, and some regions such as Sichuan love spicy taste.

2.Tofu brain is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The digestion and absorption rate of tofu is more than 95%.

Two small pieces of tofu can meet a person's daily calcium needs.

3.Tofu is a nourishing and heat-clearing health food, and when eaten regularly, it can replenish the middle and nourish the qi, clear away heat and moisten dryness, quench thirst, and clean the stomach. It is more suitable for people with hot constitution, bad breath and thirst, unclear stomach, and recuperation after fever.

Many people have eaten tofu brain, but most of them are ordered with brine, here we teach you to use white vinegar to make tofu brain, so that all the materials for the trip are always available at home, and you can make it at any time. Let's take a look at what is the method of making tofu brain with white vinegar.

1. Wash the soybeans and soak them in water overnight, about 8-12 hours.

2. Put the soybeans into a juicer or food processor to squeeze the juice and filter out the soy milk.

3. Put the strained soy milk into the pot and boil.

4. Prepare white vinegar when boiling soy milk, and dilute the white vinegar with boiled water.

5. After the soybean milk is boiled, slowly add the diluted white vinegar and stir while adding.

6. Slowly the tofu flowers will come out.

7. Look, this is the finished tofu brain.

That's all for you about how to make tofu brain with white vinegar.

Summary. Hello dear, tofu brain is a kind of meal that we all like very much for breakfast, it is not only smooth and tender, but also particularly nutritious, so what is the practice of making tofu brain with white vinegar? First of all, grind the soy milk, and the ratio of beans to water is 1:

6. After the soy milk is cooked, you can wait about four to five minutes to use white vinegar to order tofu brain, the temperature of soy milk is about 80 degrees to 90 degrees is the most suitable, use a spoon to slowly pour white vinegar into the soy milk, and slowly stir, point 2-3 times within two to three minutes, when the soy milk begins to condense into lumps, so that the tofu brain with white vinegar is successful, and it is also very delicious.

How to order tofu brain with vinegar?

Hello dear, tofu brain is a kind of meal that we all like very much for breakfast, it is not only smooth and tender, but also particularly nutritious, so what is the practice of making tofu brain with white vinegar? First of all, grind the soy milk, the ratio of beans and water is 1:6, after the soy milk is cooked, you can use white vinegar to order tofu brain, the temperature of soy milk is about 80 degrees to 90 degrees is the most suitable, use a spoon to slowly pour the white vinegar into the soy milk, and stir slowly, order 2-3 times in two to three minutes, when the soy milk begins to condense into lumps, so that the tofu brain with white vinegar is successful, and it is also very delicious to eat.

What is the proportion of vinegar, please.

Vinegared tofu brain traditional delicacy (exclusive) steps step 1 Soak soybeans overnight, wash them in the morning, add water, and beat them three times with a food processor, as fine as possible. Step 2: Preparation of Pure Milk Tear Toast Step 1: Beat the fine soybean paste and squeeze and filter it with a fine filter cloth to obtain raw soy milk. Step 3: How to make pure milk tear toast Step 1: After squeezing dry, you can add some water and squeeze again, so as not to waste the essence.

Step 4: To prepare the pure milk shredded toast Step 1: Boil the pulp in a small pot. Stir constantly in one direction, otherwise it will stick. Skim off the foam and hold the pan, being careful not to spill out.

Step 5: Cool the soybean milk for 1-2 minutes after boiling (with a temperature measurement, about 85 degrees; It is relatively hot but acceptable to be tested by hand). In these two minutes, pour white vinegar water into the rice cooker, white vinegar:water = 1 tablespoon:

1 small half bowl. Step 6Raise the soy milk high and flush it into the pot without stirring. The rice cooker press the "Keep Warm" function for 20 minutes.

Step 7: The soy milk is successfully coagulated. Pair it with your favorite condiment and enjoy it while it's hot!

Hello dear, both of the above are fine.

Tip 1It is best to use filtered gauze with a relatively high density and boiling. 3.

The optimum spot vinegar temperature is 80 degrees. 4.The ratio of soy milk to vinegar water is 100:

When the vinegar is ordered, the bean curd can stop the vinegar operation, otherwise the tofu brain will be sour.