Is it a self made tofu brain, the thicker the soy milk, the better

I have done it myself, let me give you a detailed description of the small soymilk maker for home use, according to the space ratio of dry beans and water (a cup of dry beans: 12 cups of water), wash the dried beans with water and soak them for a few hours, put them in the soymilk machine to beat, pour them into a container of water containing gluconolactone, no need to stir, and it is tofu brain after heat preservation. (To keep warm, you can put the container of soy milk in hot water and cool it slowly.)

Add 1 gram of gluconolactone to 1 tael of dried soybeans, and add 2 grams to 2 taels. Lactones should be slightly cooled and hydrated and opened into containers, and they cannot be hotly heated. The hot soy milk polished by the soymilk machine is slightly static for a few seconds, and the inner fat is directly added while it is hot, and the inner fat is kept warm for about 20-30 minutes.

Some soymilk machines do not have a heating function, only a pulping function, so you have to put the raw soy milk in the pot and put lactones after boiling. (Raw soy milk can be boiled directly in the pot, be sure to filter the residue after boiling) The prepared hot soy milk is poured into a container with lactone added without stirring. Lactones are not added directly to hot soy milk.

If there is too much water out of the tofu brain, the soy milk is too thin and not thick enough, and if it is acidic, it is too many lactones. I've already been detailed, so give it to me.

Hello, no, if it's too strong, there won't be that taste of tofu brain, and tofu is formed because it's too strong, and you have to master a degree.

This is not necessarily true, too strong and the taste is not necessarily good, it should come in proportion.

Because the cooked soy milk has been cooked and has been fully cooked, the substances in the cooked soy milk and the bile water will not react together to become tofu brain. Therefore, cooked soy milk can generally only be used to drink, but not to make tofu brain.

The biggest feature of tofu brain is the tenderness and softness 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. Due to the raw materials, the original taste of tofu brain is tasteless, according to the different tastes of different places, the north prefers salty food, while the south prefers sweetness, and some regions such as Sichuan prefer sour and hot tastes.

Differences between the north and the south of tofu brain:

The taste varies from place to place, mainly depending on the marinade or condiment.

In northern China, there is meat filling, and the aroma of the meat is mixed with the smoothness and tenderness of the tofu brain, and I have to say that this is a perfect match. There are also coastal areas in China that use seafood such as kelp silk, seaweed, shrimp skin, etc., which are full of fresh fragrance in one bite. There are even sesame sauce, chili oil, coriander, soy sauce, vinegar, leek flowers, garlic paste, green onions, etc. to satisfy people's various taste buds.

Among them, there is a kind of Hu spicy soup added in Henan, called "tofu brain Hu spicy soup two mixtures", which is very rich in local characteristics, and Sichuan's spicy bean curd, spicy and fragrant, also has a unique flavor, deep Sichuan and Chongqing are particularly fond of bean curd, every morning to come to a bowl of spicy bean curd, especially in the cold winter, a bowl of hot bean curd is a new start of a good day.

Tofu brain, most of them have eaten, its taste is soft and mellow, and the taste of the north and south is also different, with local flavors. In some places, tofu brain is only sold in the morning, and when you want to eat tofu brain at night, you can only endure it or make it yourself. So, why can't cooked soy milk be made into tofu brain?

The first time to make tofu brain, you will find that cooked soy milk can not make tofu brain, at first I thought it was my own steps made a mistake, re-make it, but after re-making, still can't make tofu brain. The reason is that after the cooked soybean milk is completely boiled, it is already fully cooked, and the substances in the cooked soybean milk will not react with the bile water to form tofu brain, and the general cooked soybean milk is used to drink.

Here are some specific ways to make tofu brain::

1. When we make tofu brain, we first beat the soybeans into soy milk, filter out the okara, and then pour the soybean milk into the pot and boil, and the temperature can reach 90 degrees.

2. Then put the grape lint into a separate bowl and dissolve it with warm water, and put in an appropriate proportion of grape lint according to the proportion of soybean milk.

3. Stand for two minutes, after two minutes, get out a layer of skin on the surface of the soy milk, and then pour the melted grape inner fat into the soybean milk, and let it stand for about 15 minutes.

Finally, you can make small ingredients for tofu brain according to your favorite taste, and in some areas, marinade and soy sauce are added; In some places, granulated sugar and brown sugar are added; In some places, chili oil and chili peppers are added. What do you like to add to your tofu brain?

Summary. Hello! We're happy to answer for you! OK. Put the soy milk powder in a bowl where you make tofu brains. Add a small amount of cool boiled water and stir.

to no particles. Add boiling water and stir. The viscosity is the viscosity of the soy milk bought on the street.

Put the prepared soy milk into the pot, steam it over water, and immediately dissolve the inner fat. Put the inner fat in a bowl and add an appropriate amount of cool boiling, just enough to melt completely. Pour the dissolved inner fat into the soy milk, steam until the bubbles on the surface beat and stagnate, stop the fire and simmer for about 10 minutes.

Then you can put the seasoning according to your taste.

Can soy milk powder be made into tofu brain.

Hello! We're happy to answer for you! OK.

Put the soy milk powder in a bowl where you make tofu brains. Add a small amount of cool boil and stir until there are no particles. Add a book to boil water and stir.

The viscosity is the viscosity of the soy milk bought on the street. Put the prepared soy milk into the pot, steam it over water, and immediately dissolve the inner fat. Put the inner fat in a bowl and add an appropriate amount of cool boiling, just enough to melt completely.

Pour the dissolved Nezhou Ming Fat into the soybean milk, steam until the bubbles on the surface are beating and stagnate, stop the fire and simmer for about 10 minutes. Then you can put the seasoning according to your taste.

How to distribute the proportion of inner fat. Hold on.

Tell me more specifically.

A pound of soy milk funk.

Dissolved a pound.

Right. Okay, thank you, teacher.

You are welcome.

The reason why cooked soy milk can't be made into tofu brain is that cooked soy milk has been completely cooked, and the substances in it and bile water together will not react into bean curd, so cooked soy milk can generally only be used to drink, not to make bean curd. Tofu brain, also known as water tofu, is a famous traditional snack. It is a high-nutrition food made from soy protein, mostly in the morning**, and the taste varies from place to place.

The reason why cooked soy milk can't be made into tofu brain is that cooked soy milk has been completely cooked, and the substances in it and bile water together will not react into bean curd, so cooked soy milk can generally only be used to drink, not to make bean curd. Tofu brain, also known as water tofu, is a famous traditional snack. It is a high-nutrition food made from soy protein, mostly in the morning**, and the taste varies from place to place.

Tofu brain is also called water tofu, which is more similar to tofu flower and bean curd. Tofu brain is produced in the process of making tofu, and if you want to eat it, you need to go to a tofu shop to buy it. If you want to make your own tofu brain at home, we can use soy milk and lactone to make it, but we must pay attention to the proportion and method, otherwise the tofu brain is not easy to form.

1. The concentration of soybean milk is not enough, and the tofu brain does not coagulate. It is likely that the concentration of soy milk is not enough. It is recommended to control the ratio of water to beans before making. The ratio of beans to water should be higher than 1:8. Tofu brain tastes better. Richer.

2. The amount of coagulant is wrong Usually when making tofu brain, about 5 grams of lactones are added to every 1 kg of soybean milk. If the amount is not enough, one part of the soy milk will solidify, the other part will not solidify, and too little will make tofu brain. It will become sour, which will affect the taste.

3.Lactones should be made in cold water When making tofu, lactones should be melted in cool boil, not warm or boiled water, and not too much water. Just add a little cold water to melt the lactone, if you don't add water, granular or flocculent tofu will be produced, and the tofu brain will not solidify and form.

Lactones need to be added, and 15 grams of lactones should be added for every 1 kg of soy milk. The lactone used to make tofu brain is gluconolactone, which is a new type of food additive. It is prepared by oxidizing glucose into gluconic acid or its salts, which is prepared by purification, desalting, decolorization, concentration and crystallization.

Lactones are non-toxic white crystals, soluble in water, and are chemicals that slowly decompose at 25 °C. It is the key to determining the formation of tofu brain, and it is indispensable.

Be sure to boil soy milk before ordering it. Usually, just cook it for 3 to 5 minutes. After boiling, it is best to wait until the temperature drops to 80-90 before dispensing the slurry.

Then flush the soy milk directly from a high place into a bowl with lactones (find a larger bowl). In this way, the impact can be used to mix the soy milk and lactones evenly. After rinsing the pulp, you can't shake it, cover the tofu brain with a lid, so that you can maintain a certain temperature, wait for 15 minutes, the tofu brain will condense well, and it will not be easy to fall apart with a spoon.

Summary. The method of soy milk without lactone is 1Wash the dried soybeans first, and then soak them until they swell (soak them in hot water for more than 3 hours, and the water should be 5 cm above the soybeans; It's good to make a pulp in this way).

2.Drain the water, then put it in a soymilk maker and stir it with fresh water, the ratio of water to beans is 1:3 (if you want to be thicker, you can put a little less water).

3.Turn on the soymilk machine and stir for about half a minute (until the water is soymilk colored), pour out the stirred soymilk water, and filter out the okara; Then add the beans and repeat until you are done.

4.Finally, pour the stirred raw soy milk into the pot, boil and hold for 1-2 minutes, if there is foam, you can beat it with a spoon. Add a little sugar to taste better.

What is the concentration of soy milk used to make tofu brain.

The concentration of broodstock soymilk is: soybean: water = 1:

15 (can't be thinner than this) soybean milk and lactone matching ratio: 400 grams of soy milk corresponds to 1 gram of lactone stool is empty, a pack of lactones is mostly 3 grams, then it is necessary to talk about 1200 1300 grams of soybean milk, after mastering the ratio of soy milk and lactone, it is very simple to make tofu brain. <>

The method of soy milk without lactone is 1Wash the dried soybeans first, and then soak them until they swell (soak them in hot water for more than 3 hours, and the water should be 5 cm above the soybeans; It's good to make a pulp in this way). 2.

Drain the water, then put it in the soymilk machine and stir it with fresh water in the new shed, the ratio of water to beans is 1:3 (if you want to be thicker, you can put a little less water). 3.

Turn on the soymilk machine and stir for about half a minute (until the water is soymilk colored), pour out the stirred soymilk water, and filter out the okara; Then add the beans and repeat until you are done. 4.Finally, pour the raw soy milk into the pot, boil and keep for 1-2 minutes, if there is foam, you can beat it with a spoon.

Add a little sugar to taste better.