Is the tofu brain boring because the beans have been soaked?

The tofu brain is boring, it is soaked in beans, and this bean also needs to be soaked, otherwise it is difficult to beat it if it has not been soaked.

If the animal brain is boring, it generally has a little to do with the beans that have been soaked, and it will be cooked for you. Your disposal method is also related, that is, use high heat as much as possible when cooking.

The tofu brain is boring, it shouldn't be that the beans have been soaked, it may be that you don't recognize the gypsum powder that you put less.

One pound of dry beans Soak three pounds of wet beans, mix 8-10 pounds of water is appropriate, 8-10 grams of lactone or 1 pound of dry beans are ground into 14 pounds of soybean milk, more than 80 degrees of tofu, 14 grams of inner fat, basically one pound of pulp and one gram of lactone.

85--92 degrees is the best temperature for tofu, lactone is melted with 40 degrees of warm water, and it will be good to wait for about seven or eight minutes to fifteen minutes!

Tofu brain is a nutritious and delicious food, so prepare to make your own tofu brain, soak the beans the night before, and you can do it the next day, it is not too difficult, the first time you do it, you can do it less. Soybeans are good for health, and it is more hygienic to make them yourself in summer, so you can eat them with confidence.

This should not be due to the problem caused by you soaking the beans, it should be that there is a problem with the steps you use to order the tofu with the brine.

Lactone point tofu brain is not only boring, but also easy to sour in summer, it is best to use bean Li solid point tofu brain, bean brain is white and delicate, firm and elastic, not broken, not sour in summer.

I didn't post it today, it should be that life is not complete, you can live again, and you can continue to rent.

The tofu brain is boring, not because the beans have been soaked, it should be that the tofu is not in place when ordering, so such a problem will occur.

No, it's you who didn't do a good job. I haven't ordered it with brine. It's caused by your improper operation, not because the beans are soaked.

The tofu brain is boring, it's not that the beans have been soaked, but that you use the brine in the wrong way.

What about tofu brain, is this bean soaked? It should be that the beans have been soaked for too long.

But your beans have been soaked for too long, or it may be that your beans are sunken beans, so you make them. Such.

The reason why you do tofu brain divergence may be the following two aspects:

1.Ingredient list:

Concentration of soy milk: The concentration of soy milk has a great impact on the degree of coagulation of tofu brain. If the concentration of soy milk is not enough, the tofu brain may diverge. Therefore, when making tofu brain, it is necessary to control the ratio of beans to water, and the ratio of beans to water is generally about 1:8.

Coagulant dosage: Improper dosage of coagulant may also cause tofu brain to diverge. Generally speaking, 1 kg of soy milk needs to put about 5 grams of lactones.

If too little is placed, partial solidification will occur; If you put too much of it, it will be sour. Therefore, it is necessary to adjust the dosage of lactone according to the concentration of Xiangshu soybean milk.

2.Steps:

Lactone opening: Before adding lactones to soy milk, lactones need to be dissolved with a small amount of cool boiled water. Never use lukewarm or boiled water as this can cause lactones to fail.

At the same time, the water should not be too much, as long as the lactone can be removed. If the lactone is not dissolved with water, it may cause the tofu brain to appear granular or flocculent bean flower.

To sum up, the reason why you make tofu brain divergence may be that the concentration of soy milk is not enough, the amount of coagulant is not appropriate, or the lactone is not properly dissolved in the production step. Trying to adjust these factors may improve the coagulation of tofu brain.

Made of tofu brain.

There may be two reasons for the divergence, one is that the ratio of skin flush lactate to soy milk is wrong, and the other reason may be temperature, soy milk and lactone.

The temperature at which the grip imitation mix is carried out must be above 80 degrees.

Yes, the soaked beans will not be able to defend for another day.

Soaking tofu brain for 12 hours can ensure that soybeans fully absorb water, which is the best time to soak beans.

If the indoor temperature is high, to avoid overgrowth of bacteria, you can soak the beans in the refrigerator for 24 hours.

The specific preparation of tofu brain can be seasoned according to your own habits.

That's if you didn't do it well.

Here's how to do it. 1. Bean selection: In addition to the process of harvesting, drying, threshing, unpacking, storage, transportation, etc., soybeans will be mixed into grass roots, bark, mud blocks, sand grains, stone women and metal shavings and other pure substances.

If this is the case, before use, it is necessary to completely remove the pure matter outside the soybean, broken beans, moldy beans, moth-eaten beans, pure beans, etc., and then grind them into soybean flour.

2. Water selection: A certain amount of water is needed to produce tofu brain, and the quality of the water volume is indirectly related to the amount of tofu brain. It is generally advisable to make tofu brain with soft water.

Deep well water, stream water, mineral water, seawater, etc. will affect the production rate and quantity of tofu brain. It is strictly forbidden to use lake water and reservoir water that has been polluted by industrial wastewater. In order to select the appropriate water, test strips can be used, and water with a pH value of 5-6 can produce acid-base inversion.

3. Filter slurry: Stir the water from the soybean flour into a paste at a ratio of 1:5 and pour it into the filter sheet; Add another 13 parts of water to the sheet several times and gradually. Stir while adding water. Twist to strain out the okara. Add the runny slurry to the pot and bring it to a boil.

4. Preparation: The coagulant for making tofu brain is preferably gypsum. However, gypsum powder is indirectly sprinkled outside the soybean milk, which is difficult to solidify, and must be made into pulp before it can be used.

The preparation method is to take three coins of cooked gypsum powder (the amount of soybean flour per catty), put it in a basin, and add the same amount of water to make a paste. Grind carefully with your hands or tools, crush and dissolve, and add a small amount of water to dilute. After a while, the coarser gypsum precipitates downward, and its suspension is taken for later use.

Repeat as many times as you like.

5. Pulping: Raw soybean milk is filtered and boiled, so that the volume of residual Youzhi bean dregs does not expand. If this is good, the cooked pulp should be poured into the filter sheet, and after the second filter slurry, you can make soybean milk with poor taste.

6 points of brain: to make tofu brain, the coagulant is poured into the container, and after full stirring, the cooked pulp is immediately washed into it, which is called the reverse point. Cap immediately after pointing. After about 10 minutes of shrinkage, the amount of soybean protein can be coagulated, that is, the delicious and nutrient-free tofu brain is prepared.

Filter out the soy milk, and it will not form if it is less.

I prepared a container (larger than the one for tofu brains), and I was able to do it successfully every time.

5！Use a thin spoon to scoop out the tofu brain. They are available at farmers' markets or at stores selling food additives.

Put warm water, cover with a lid, and you can increase or decrease according to your taste! You can enjoy it, and between the upper and lower water levels, there is a bit of mushroom marinade that is particularly fragrant, and it is served in a bowl. Soak the fungus and yellow flowers in advance, you need to keep warm, cut off the power supply, successfully, press "start", remember the volume it occupies, and put it in a thermal insulation container.

Plug in. Put the lactone in.

4. Turn on the power, I think, next time you don't need to weigh it again, choose a fixed spoon, soak (the amount of soybeans is a little more than making soy milk, wash the soybeans in advance, and it will be like this in the morning.) I weigh 3 grams of lactones on a balance. The process is omitted.

6. Pour it back again, and then you have to make the marinade.

The soymilk maker has finished its work, it is best to soak two mushrooms together when soaking the yellow flowers, and let it stand for 8-10 minutes.

This is the marinated material this morning, and then poured back into the enamel container (in order to dissolve the lactone and soy milk evenly).

2。I use "gluconolactone" (Tofu King).

Pour the soy milk at about 90 degrees into an enamel container, prepare some tofu brain, take out the beans and wash them again, about 20% more).

I usually soak it the night before. Wait, add a little water to dissolve and set aside.

In the process of forming tofu brain, soy milk is filled with water at about 85 degrees. Leave it alone for the time being, (it's better to use enamel).

3. You can pour it into the soymilk machine. Only 3 grams of lactones are enough for one liter of soy milk, and the container for preparing tofu brains is ready. If it is too much, it will be sour, so adjust the indicator to the "whole bean" setting1.

7. The hot tofu brain is made.