I want to open a breakfast shop, how do I make soy milk, tofu brain 30

Tofu brain is bought, as for soy milk, there are now a few that use beans to grind soy milk... If you want to grind it yourself, add water and boil it after grinding it out.

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Soak the beans in the middle of 12 hours to change the water, run to the big soft, and then grind while adding water while grinding, and the thickness depends on the proportion of water added.

Tofu brain: Soy milk is slightly thickened, boil, put it in a container, add lactone (there is a proportion on the description), cover it, and dare not see oil and salt.

Soy milk: soak the beans the night before and grind the soy milk the next morning The ratio of beans to water 1kg: 10 13kg After the first grinding, the okara can be retained and can be ground 2 times The ratio of the second time to the okara to water 1:4 The okara is discarded.

Tofu brain: Now make tofu brain with lactones The tofu brain is smooth and tender Put the lactones in the container first, then boil the soy milk for the first time, and then cool it for a while to ensure that the soy milk is poured into a container with lactones at 80-90° Cover and stand for 3-5 minutes Open the lid and serve.

Just buy a soymilk maker and buy some soybeans.

Buy tofu and steam it in the basket.

You can go buy a soy milk maker...

Log in to "Gourmet World" and do whatever you want!

Ingredients: 55 grams of soybeans, appropriate amount of water, 5 grams of sugar.

1. First, soak the prepared soybeans in water and soak them overnight.

2. Rinse with water after overnight.

3. Put the washed soybeans into the soymilk machine and add an appropriate amount of water.

4. Select the "Wet Bean" button to start working automatically.

5. When the time is up, add an appropriate amount of sugar and mix well.

6. Pour it into a cup at the end, so that the soy milk is ready.

Ingredients: 150 grams of soybeans, appropriate amount of water, 20 grams of sugar.

1. Put the soybeans in a container, then pour in an appropriate amount of water and soak them overnight.

2. Wash the soaked soybeans and pick out the bad beans and sundries.

3. Pour the washed soybeans into the soymilk machine.

4. Add an appropriate amount of water, then close the lid and start the soy milk program.

5. Pour out the boiled soybean milk and filter it, then add an appropriate amount of sugar and mix well.

6. Prepare a clean and waterless container and serve it when you put it out.

50 grams of soybeans, 30 grams of rice, 20 grams of millet, add water, soy milk mode.

Buy a soymilk maker and you're good to go.

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

Production method: 1. Making soybean milk: It is recommended that you buy a soymilk machine, soak dry soybeans for 3-4 hours (summer), soak 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 dosage instructions 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 into a container containing tofu brain, and wash the boiled soybean milk while it is hot (about 85 degrees Celsius is needed to make lactone tofu brain, and gypsum tofu brain should reach about 95 degrees Celsius). , 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 sweetness, you can also add sugar when making pulp.

I think my mother's vinegar is also good, and it is not very hurtful, Huaiyuan is lead containing soybean milk after it is put into the iron pot and then slowly added vinegar, he will slowly condense, and the bean curd is very delicate.

Soybeans are processed into juice and repeatedly heated with brine, and I have to eat them every morning.

Tofu brain and bean curd are both intermediate products of making tofu, and there is not much difference in composition. Tofu brain is the first to come out, it is relatively tender and soft, it is difficult to pick it up with chopsticks, and it needs to be used with a soup spoon; Wait until the tofu brain solidifies a little more, it is bean curd, compared with the tofu brain, the taste is smooth, but you can eat it with chopsticks; After the bean curd is put into the mold and compacted and more solidified, it is tofu.

The soybeans must be soaked in soybeans first, ranging from about 4 to 8 hours according to the variety or personal preference, and then beating, filtering, boiling and boiling after the soybeans in the mainland absorb enough water, and then cool down to 90. Finally, the coagulant is added and let stand for 5 to 15 minutes to complete.

Tofu brain is a highly nutritious food made from soy protein. Similar to old tofu (old tofu is slightly harder than tofu brain, but the shape is the same.) The tofu brain is like a young girl, and the old tofu is like a half-old beauty.

Tofu brains are mostly in the morning**, and old tofu is in the afternoon. Tofu brain is marinated, and old tofu is served with soy sauce and other vegetarian food. ）

Tofu brain is a semi-finished product in the process of making tofu. If the proportion of reactants is appropriate, and the reaction conditions (temperature, concentration, stirring degree, etc.) are appropriate, the soybean protein will completely solidify to form tofu brain. It is imitated as one of the four treasures of Qianzhou (now Qianxian).