Why can t the same soybeans sometimes be made into bean curd?

Ingredients: 200g of soaked soybeans, 1000g of water, 3g of lactone Auxiliary materials: appropriate amount of mustard, appropriate amount of chopped green onion, appropriate amount of seaweed, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of chopped pepper, appropriate amount of shrimp skin.

Ingredients: Brown sugar to taste.

Steps to prepare the bean curd.

Prepare the required ingredients (soak soybeans overnight).

Pour the soaked soybeans into the soymilk machine, press the whole soybean milk file, and a bowl of hot soybean milk will be prepared after 20 minutes.

Strain the boiled soy milk.

The soy milk is cooled to about 85 degrees (we can clean the soymilk machine first while the time comes), and the filtered okara can be used to make other foods, don't waste it!

Lactones dissolve with a little water.

Flush lactones into soy milk as quickly as possible.

Stir quickly for 2 seconds and let stand for about 20 minutes.

The smooth and tender bean curd is ready, scoop it out with a spoon, put on your favorite toppings, and go!

Tips. 1. All ingredients are prepared according to their own preferences.

Second, soak the soybeans one night in advance.

Works from Gourmet World @v good @.

Tofu brain main ingredient: 120g of soybeans, 1500g of water, 5g of inner fat powder, 3g of garlic, 3 cloves of garlic, 1 spoon of soy sauce, 1 spoon of vinegar, 1 pinch of shrimp skin, half a coriander, a little sesame oil, 1 teaspoon of chili oil, 2 tablespoons of cold boiled water, and 1Weigh 120g of organic soybeans and rinse. This small jar of mine is exactly 120 grams, you can also find a suitable container, measure it with the container, and measure it directly with this container next time.

2.Soak the washed soybeans in water overnight until they are completely swollen. 3.

Add the soaked soybeans to a food processor, pour in half of the water, and start grinding. 4.Take the clean medical gauze and fold it into two layers and spread it on a clean container.

5.Pour the ground soy milk into a container covered with gauze, lift the sides of the gauze, and squeeze out the soy milk with both hands. 6.

Pour the remaining small amount of okara back into the blender, add the remaining water, and refine the pulp again. 7.The ground soybean milk is also filtered into the pot with gauze, and all the soy milk in the pot is filtered through the strainer and poured into the pot.

8.Bring to a boil over high heat, bring to a boil and cook over medium heat for more than 5 minutes. This process can not be separated from people, soy milk is very easy to boil foam out of the pot, to closely monitor, stir soy milk from time to time.

9.Prepare a clean container with 5 grams of glucolactulin. 10.

After the soy milk is cooked, turn off the heat and let it cool for 30 seconds to 1 minute. Then pour the soy milk into the container prepared in step 9. When pouring the soy milk, pour it about 30 cm from the bottom of the container, cover and let it stand for more than 5 minutes.

11.Wash the garlic cloves, add a pinch of salt and mash. 12.

Wash the coriander and cut it into small pieces, wash the shrimp skin and put it in a small bowl, pour in soy sauce, vinegar, garlic paste, a little cold boiled water, drop in sesame oil and mix well. 13.After preparing the seasoning, the tofu brain can be formed, about a few minutes.

Gently flatten the tofu brain with a flat spoon, pour the seasoning, drizzle a little chili oil, and serve.

1.Soybeans were soaked in water for more than 4 hours (I soaked overnight).

2.Put it in the soymilk maker, add an appropriate amount of water, and follow the whole bean program.

3.Cooked soy milk filters out impurities and foam.

4.Allow it to cool to 90 degrees Celsius.

5.The ratio of lactone to soy milk is 3:1000, dissolve the lactone in a little cold water in advance, and then pour the 90-degree soy milk into the container.

6.Cover and let it sit for 15 minutes.

7.Put the tofu brain in a bowl, drizzle with light soy sauce and sesame oil, sprinkle with shrimp skin, diced mustard and chopped chives.

Cooking skills. 1. If there is no soymilk machine, you can process the soybeans and water with a juicer, and then filter out the impurities and boil them in a pot.

2. I have a food thermometer to measure the temperature of soy milk, if you don't have a thermometer, you can leave the lid open for 5 minutes, and the temperature of the shirt at that time is about 80 to 90 degrees.

3. Lactones must be dissolved in cold water in advance, and don't put them directly into soy milk. The ratio is 1000 grams of soy milk: 3 grams of lactones. Lactones are sold in small bakeries, and a large bag is only 3 yuan.

4. On this day, you can directly mix soy milk and lactones and put them in a pot to keep warm, and if it is winter, you can also keep warm by putting them in a rice cooker.

Soybean flour may not be pure, soybeans must be used.

How to make tofu brain at home:

It's very easy to make at home, just prepare a little glucolactin (available in food additive stores).

For the specific method, after the soybean milk is boiled, add glucose lipid while it is hot, stir it slightly with clean chopsticks, and then let it stand.

Soy milk can be made with a soy milk machine, or it can be bought.

If you are going to make two bowls of tofu brain, you can use a small handful of soybeans, soak them in advance, and use the soy milk mechanism to mature the soy milk, and the amount of glucose in the inner fat is about as large as the small fingernail cover.

It should be noted that when making tofu brain, never use stainless steel spoons, chopsticks or utensils.

After the tofu brain is made, you can put the seasoning according to your preference.

Fukuyama calls it old tofu. This flavor snack, with its affordable, convenient and palatable characteristics, has lasted for hundreds of years, and is still deeply loved by the masses. The biggest feature of tofu brain is the tenderness of tofu, so it is called the brain in tofu, so it is necessary to master the skill of point marinade.

It requires boiling the pulp with a slight fire, not overflowing the pot, so that the tofu brain is not pasty, not bitter, not astringent, and the use of rapid fire when hooking the marinade, as soon as the pot is boiled. The cooking of the marinade should be made with fresh mutton slices and a good mouthful of grinding soup, and the heat should be mastered, and the stew should not be boiled with the technique of stewed meat, so as to maintain the freshness of the marinade.

Tofu brain is generally sold with fried dough sticks, and it is also considered a kind of breakfast.

"Ancient Capital Food Hundred Songs" said: "Tofu fresh marinade fat, a pot of Junwei take advantage of the dawn." It is clear and delicate and tender, and it is really the same brain, and the stomach is old after eating.

It is also noted that the best thing about tofu brain is that it is as tender as a brain, which is worthy of its name. It should be salty and palatable, tender and delicious, with a garlic aroma. In addition to pouring salty brine on tofu brain, there is also a kind of sweet tofu brain, which is boiled with sugar and water, hooked with starch, and sprinkled with chopped gold cake, green plum and melon kernels.

When selling tofu brain, the tofu brain is still particular, with a flat spoon in the bowl, the middle of the bowl tofu brain should be like a small steamed bun protruding, and then pour the marinade, the marinade flows from the "steamed bread" to the four sides of the bowl, after pouring the marinade, add garlic paste and chili oil.

Tofu brain is an extremely tender tofu that is served in a bowl with a flat spoon and then marinated. The marinade is made of yellow flowers, fungus, mushrooms, shredded meat and flour. There are Hui and Han.

Old tofu is very similar to tofu brain, and the part that is gluten-like by the bottom of the pot. It should be noted that when making tofu brain, never use stainless steel spoons, chopsticks or utensils.