Tofu brain is a specialty there, and edamame is a specialty there

It's available everywhere, just with different tastes.

Tofu brain is a specialty of the north.

How to make delicious tofu brain.

Ingredients: soybeans, sesame oil, salt, sugar, monosodium glutamate, mustard, seaweed, dried shrimp, soy sauce, minced green onion, chili pepper, lactone powder.

Production Steps:1Prepare an appropriate amount of soybeans, soak the soybeans in water one day in advance so that the soybeans can become soft and fat, and then rinse the soaked soybeans with water again the next day.

2.Put the rinsed soybeans in a food processor, add three to four times more water than the soybeans, then turn on the machine and start mixing at high speed.

3.When all the original granular soybeans are beaten into liquid, we can pour out the beaten soybean milk first, and then put it into a sieve to filter out some impurities and skin in the soybeans, so that the taste of the soybean milk will be better.

4.Don't pour out the strainer dregs, we can use it to bake bread or author oka cake, the taste is very good, and it can also be eaten with tofu brain when the time comes.

5.Put the filtered soy milk into the pot and start cooking, you can put in a spoonful of lactone powder when cooking, then stir well and continue to cook.

6.Next, we can use a little cold water to mix the remaining lactone powder, stir well, and set aside for later use.

7.After the soy milk is completely cooked, turn off the heat, pour the boiled soy milk into the liquid of the freshly mixed lactone powder, and leave it for 10 to 15 minutes. If you can cover it with a layer of plastic wrap or a lid in winter, you don't need it if it's summer when the temperature is relatively high.

8.We can chop the prepared seaweed, dried shrimp and mustard into minced pieces, then put it in a pot and fry it, and then make the filtered bean dregs into a bean dregs cake.

9.At this time, the tofu brain has been fully formed, we can scoop a spoonful according to our own appetite, and then add the dried shrimp, seaweed, minced mustard, chives and bean dregs cake prepared before, put them on top of the tofu brain, pour some soy sauce, add monosodium glutamate, salt, sugar, sesame oil and stir well to eat.

Edamame tofu is a special delicacy in the Huangshan region, as the name suggests, it is tofu with "hair", in fact, the fluff on the surface of edamame is produced by artificial fermentation, and the white filaments are the mycelium of mucormycetes, which give tofu new vitality. These attached white hyphae can produce enzyme systems such as proteases and lipases, which give food better flavor and nutrients.

<> protease decomposes the protein in tofu into small molecules of peptides and amino acids, lipase hydrolyzes fat into glycerol and fatty acids, and amylase decomposes starch into monosaccharides and oligosaccharides, making the nutrients in tofu easier to absorb by the human body and more delicate and delicious.

The fermented edamame tofu will be put into a pig iron pot to fry, put the pot on the hot fire, pour in rapeseed oil, rapeseed oil can increase the fragrance of the ingredients, and wait until the oil is burned to seven mature, put the edamame tofu into the pot, the fluff on the surface will gradually dissolve and attach to the surface of the tofu with the rise of the temperature in the pot, and when the skin is wrinkled, spread the sauce, sprinkle in the green onion, and put it on the plate. Fresh and refreshing, the aroma is attractive.

Edamame tofu is a specialty of Huizhou. Also known as moldy tofu, it is a moldy product with a few inches of white hairs on the surface. The main method is to cut the tofu into pieces, carry out the fermentation process, so that it grows inch white hair, and then fry it in oil until it is slightly charred on both sides, and then braised it.

Edamame tofu is a characteristic traditional dish in Huizhou (now Huangshan City, Anhui Province), which is artificially fermented.

Tofu brainIt is also a specialty of Tianjin, the flavor snack of tofu brain, with its economical, convenient and palatable characteristics, has survived for hundreds of years, and is still deeply loved by the masses.

Tofu brain is a specialty of our country, it is a famous traditional snack in our country, it is very popular in the south and north, most of this snack is in the morning, and often with tofu flowers.

Mix with bean curd. The southern region of our country.

It is slightly different from the taste of tofu brain favored in the north, in which most of the north prefers salty tofu brain, most of the south prefers sweet tofu brain, and there are also regions like Sichuan that prefer sour and spicy tofu brain.

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 pulp with a slight fire, can not overflow the pot, so that the tofu brain is not pasty, not bitter, not astringent, hook the brine with a rapid fire, a pot on the line.

The cooking of the marinade should be made with fresh mutton slices and a good mouth grinding soup, the heat should be mastered well, and the technique of stewed meat can not be used to boil the marinade, so the food is Baiyong, it is called, the tofu is fresh and marinated fat, a Ou Jun flavor takes advantage of the morning light, it is clear and delicate and really the same brain, the food is actually bulging the old belly, and it is also noted that the best thing about the tofu brain is that it is tender as the brain, it is worthy of the name, its taste should be salty and palatable, delicate and delicious, and there is a garlic fragrance.

Tofu brain is a specialty of our country, and it is very popular in the north and south of our country, but there are slight differences in the taste of the north and the south, among which the north prefers salty food, and the southern bureau prefers sweets. The tofu brain snack is mainly in the morning**, it is loved by people for its rich nutrition and tender, soft and smooth taste.

Tofu brain is a specialty of our country, it is a famous traditional snack in our country, it is very popular in the south and north, most of this snack is in the morning, and often mixed with tofu and bean curd.

There is a slight difference in the taste of tofu brain in the south and the north of China, most of which the north is partial to the salty tofu brain, and most of the south is partial to the sweet tofu brain.

The nutritional value of tofu brain is very high, it contains a lot of protein, carbohydrates, calcium, phosphorus and other nutrients, and is deeply loved by the Chinese people for its tender, soft and smooth taste.

Tofu brain is found in both the north and the south, and it does not just refer to the specialty of one place.

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 over a slight heat and cannot overflow the pot (you can put in a special defoamer for soy products to eliminate foam, and edible oil can also be used).

Make the tofu brain not ready to crack paste, not bitter, not astringent, hook the marinade with a rapid fire, 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.

Flavor type

1. Salty

Salted tofu brain is generally added with condiments suitable for salty taste, which varies slightly from place to place. In the north, there are those with minced meat, celery, mustard, daylily, fungus, and shiitake mushrooms; In coastal areas, kelp silk, seaweed, and shrimp skin are used; There are also those with sesame sauce, chili oil, coriander, soy sauce, and vinegar; There are also leek flowers, garlic paste, green onions, etc., and the taste varies mainly depending on the condiment.

Among them, there is a kind of Hu spicy soup added in Henan, which is 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.

2. Sweetness

Sweet is generally added to syrup or granulated sugar, brown sugar, in summer usually let the tofu flower cool to eat, in winter to add hot sugar water to eat, some people in order to ward off the cold will also add ginger juice to the sugar water or for the taste of mung beans, red beans, all kinds of fruits or flour balls to eat together.

A more novel way to eat it is to add chocolate syrup, a starry "chocolate bean flower", and in Hong Kong, there is also a "sesame paste tofu flower" with black sesame paste bent in the morning, which some people call "Tai Chi tofu flower" based on its appearance.

Hello, glad to answer for you. The most authentic tofu brain**: The most authentic place of tofu brain is in the south, most well-known in Jiangsu, Zhejiang and Shanghai, and those who often haunt Shanghai must have eaten Shanghai's breakfast three treasures, tofu brain, fritters and scallion oil noodles.

Extended information: Tofu brain Danzhao is a favorite specialty snack in the south, especially in summer, eating a bowl of tofu in the morning is helpful for appetizing, but also can help digestion, start a full day. Friends who like to eat tofu brain can also make it at home, fuse soybeans and water to make it into soy milk, if it is local soybeans, it will be better, the taste of tofu brain will be more pure, and then boiled into tofu brain.

In fact, the material is very simple, and the method is simple, as long as you grasp some key places in the middle, you can also make the tofu brain brother you like to eat. Many areas of the breakfast shop have tofu brain, the taste of tofu brain in each region is different, but the most classic is still salty, if you want to eat the most authentic tofu brain, you still have to go to Jiangsu, Zhejiang and Shanghai.