How to thicken tofu brain halogen many times without thickening?

Master the water starch well.

After adding, the marinade must be boiled, and then the concentration of the marinade must be observed.

Ingredients: 5-6 shiitake mushrooms, 7-8 fungus, a small handful of daylily, 100 grams of minced meat, appropriate amount of chopped green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of starch, edible oil.

Appropriate amount, appropriate amount of peppercorn powder, cooking wine.

Appropriate amount of tofu brain marinade preparation.

1. Soak and wash daylily, fungus and mushrooms.

2. Cut all the above into cubes, cut the green onion and ginger into foam, and tear the daylily into strips and cut into two knives.

3. Heat the oil, add Sichuan pepper powder, and stir-fry the minced green onion and ginger until fragrant.

4. Stir-fry the meat foam until fragrant, and add cooking wine.

5. Add soy sauce to enhance the fragrance before cooking.

6. Multiply out and leave the bottom oil.

7. Stir-fry the mushroom fungus.

8. Add the daylily and stir-fry.

9. After frying, pour the meat foam back and stir well.

10. Add water and simmer for about ten minutes, and add sugar, salt and soy sauce, which can be slightly salty because it is a mixture.

11. Add a little water starch when stewing.

12. Stew.

13. After simmering, turn on high heat and add water starch, quickly stir-fry until thick, then turn off the heat and remove from the pot.

14. Pour it on the tofu brain.

The key is the problem of the starch used, the best is sweet potato powder, the worst is corn starch, the concentration of tapioca flour is high, and the concentration of lotus root flour is low.

It's possible that the water is a little too much.

Tofu brain is very thin because the lactone is not enough, the following is the specific method of tofu brain: Preparation materials: 3 grams of lactones, 100 grams of soybeans, 1000 ml of water 1, put 100 grams of soybeans into a clean container, soak in water overnight and set aside.

2. After the soybeans are soaked, add water and put them in the soymilk machine, and beat them twice with the juice function. 3. Pour out the beaten soy milk and filter it with gauze. 4. Put the filtered soybean milk into a pot and boil, boil and turn to a small Zhenghuai fire and cook for a few minutes, stirring while cooking.

5. Add 30 ml of warm water to the lactone to dissolve, pour in the boiled cong cong soybean milk, pull it a few times with a spoon, and wait for 20 minutes After a few minutes, the soy milk will solidify into tofu brain.

It's okay to thicken boiled water with cornstarch, but why can't you thicken it when you make tofu brain juice?

Hello, you can't help but make corn starch in tofu brain soup, try it with tapioca starch, tapioca starch is better than potato starch Restaurants generally use corn starch. Too white powder, corn starch juice is the best and slowest potato starch is the most easy to gelatinize at a lower temperature, the viscosity rises quickly and high, but the stability is poor, and it declines quickly. Cassava starch is difficult to gelatinize, and the gelatinization degree increases at higher temperature and the peak viscosity is much lower than that of potato starch, but the stability is high and the decrease is less.

Corn starch and wheat starch are difficult to gelatinize, and gelatinize at higher temperatures, and the viscosity rises less, but the viscosity rises after cooling. The gelatinization and disturbance properties of different starches are different.

Kiss, the quality of starch, may use dry powder, now there are basically three kinds of powder on the market, the first is dry powder, the second is gouache, the third is raw starch, their role is somewhat different from the source of the sample, the quality is not the same, dry powder is the cheapest, can not be thickened, or the thickening effect of the fighting limb fruit is not good, may appear gelatinized after becoming clear, in the past, people used to thicken with gouache, gouache is lumpy, but gouache is inconvenient to store, it is easy to deteriorate, sour, there will be a moldy first state of how to problem, now the good is raw starch, it is very similar to dry powder, However, it is more expensive than dry powder, which is not very good, and there will be no problem of becoming clear, they are different in cooking, and each has its own role.

Summary. Now there are basically three kinds of powder on the market, the first is dry powder, the second is gouache, the third is raw starch, their role is somewhat different, the quality is not the same, dry powder is the cheapest, can not be thickened, or the thickening effect is not good, there may be gelatinization after clearing, people used to thicken with gouache, gouache is lumpy, but gouache is inconvenient to store, it is easy to deteriorate, sour, there will be moldy how to problem, now the good is raw starch, it is very similar to dry powder, but more expensive than dry powder, that hook is not very good, there will be no problem of clearing, They are different in cooking, and each has its own role.

It's okay to thicken boiled water with cornstarch, but why can't you thicken it when you make tofu brain juice?

It's okay to thicken boiled water with cornstarch, but why can't you thicken it when you make tofu brain juice?

That's the quality of the starch, maybe a dry powder was used.

Now there are basically three kinds of powder on the market, the first is dry powder, the second is gouache, the third is raw starch, their role is a little different, the quality is not the same, dry powder is the most cheap, can not be thickened, or the thickening effect is not good, there may be gelatinization after clearing, people used to thicken with gouache, gouache is lumpy, but gouache is inconvenient to store, it is easy to deteriorate, sour, there will be moldy how to problem, now the good is cornstarch, it is very similar to dry powder, but it is more expensive than dry powder, that hook is not very good, There will be no problem of clearing, they are different in cooking, and each has its own role.

Many friends know how to make tofu brain at home, and they know a lot about the method, but there will be many problems. The seemingly simple tofu brain actually has a lot of things worth our attention to, otherwise you won't be able to make tofu brain. Usually everyone does not succeed in the following 3 situations.

Talk about the problem. 1. Tofu brain does not contain branches to solidify a, and soy milk is not heated. b. The amount of lactone is not enough, and 3 4 grams of lactone should be added to 25ml of soy milk.

c. Lactones should be diluted evenly with a small amount of water. d. Mix lactones and soy milk with no more stirring in the future, cover with a lid and let stand for 15 minutes.

Issue. Second, the soybean milk becomes flocculent tofu flower, like egg flower a, the temperature is not well mastered, the soybean milk is placed for a few minutes after boiling, and then it is cooled to 80 or 90 degrees of slag liquid before some marinated pulp. Question three:

The bowl overflowed with a lot of water, which tasted sour and turned into flocculent bean curd. a. In this case, if the pin is put too much lacone, the standard of lactone is 250ml

3 4 grams, but not absolutely. If the soy milk is too thin, we can put a little more, and if the concentration of the soy milk is thicker, then we can put about 3 grams. It's not difficult to say it's hard to make tofu brain, but it's hard to say it's not difficult.

Xi Xiaozhi hopes that if you encounter problems, practice more and try a few times, you will have rich experience, and you will be able to make tofu with ease.

There may be several reasons for the decrease in the halogen consistency of tofu brain:

1.Excessive water evaporation: During the cooking process, the water will gradually evaporate, and if the heat is not controlled well or the cooking time is too long, the water in the tofu brain will decrease, resulting in a decrease in consistency.

2.Uneven stirring: When making tofu brain marinade, it needs to be stirred constantly, especially during the process of adding seasonings and starch. If the stirring is not uniform, it will lead to uneven distribution of seasonings and starches, which will affect the consistency of the marinade.

3.Starch does not dissolve enough: Starch is the key to thickening. If the starch is not fully dissolved when the marinade is prepared, or if the amount of starch added is not enough, it will lead to a thin marinade.

4.Overheating of the bottom of the pot: The production of tofu brain marinade needs to be boiled slowly over medium and low heat, if the bottom of the pot is too hot, it is easy to boil the marinade too quickly, resulting in a decrease in consistency.

If you want the consistency of tofu brain brine to increase, you can try the following:

2.Stir thoroughly: When adding seasonings and starch, stir well to ensure that the seasonings and starches are evenly distributed.

3.Use starch in moderation: Use starch in moderation to thicken the marinade, depending on personal preference, but be careful not to use too much to avoid affecting the taste.

4.Keep it on a moderate heat: Keep it slowly over medium-low heat during cooking to avoid overheating the bottom of the pan.

I hope the above suggestions are helpful to you, and I wish you to make delicious tofu brain marinade!