What to sell with a bowl of steamed tofu brain, and how to make a steamed bowl of tofu brain

Tofu brain. Material.

100g of dried soybeans, 1000ml of water, 2g of gluconolactone

Method. 1.Weigh 100g of dried soybeans and prepare gluconolactone.

2.Soak the soybeans in water overnight to swell completely. Drain after soaking. (Weighed, 100g of dried soybeans soaked 236g, of course, this is purely full).

3.Add 1000ml of water to the soymilk maker.

4.Pour in the soaked soybeans and turn on the function of making soy milk.

5.The finished soy milk is filtered twice with a strainer. (It will be better to filter it with gauze or cloth bags).

6.I measured the temperature of the filtered soybean milk, which was only 72 degrees, and the suitable temperature for making soy milk with lactones was about 85 degrees.

7.Pour the soy milk into the pot and heat it again, cook over medium heat until you see the edge of the pot start to move, and then it will bubble, the temperature is enough, turn off the heat.

8.Weigh 2g of gluconolactone in advance and melt it with a teaspoon of cold water.

9.Pour the melted gluconolactone liquid into the pan, stirring as you pour.

10.Cover and let sit for about 15 minutes. (In order to maintain the temperature, I sat the whole soy milk pot in a large pot filled with hot water, in fact, it should be okay to do this step).

12.After the soybean milk in the pot is solidified, use a large spoon to put it in the bowl, put shrimp skin, seaweed, mustard and chopped green onion on the noodles, pour in some light soy sauce (you can also drop a few drops of sesame oil) and mix well.

Main ingredients: 70 grams of soybeans, 1 egg, 10 grams of daylily, 10 grams of fungus, 10 grams of shiitake mushrooms, 20 grams of coriander, 3 grams of lactone, 50 ml of sauce gravy, a small amount of salt, 10 grams of starch.

1. Dried soybeans, fungus, daylily and dried shiitake mushrooms are soaked in advance, cut the coriander into small pieces, beat the eggs into a bowl, and put the lactones into a measuring cup;

2. Put the soaked soybeans into the container of the soymilk machine;

3. Put 1000ml of water into the soymilk machine, and then load the machine;

4. Turn on the power to squeeze soybean milk;

5. Prepare to make marinade during the process of squeezing soybean milk: put an appropriate amount of water in the pot, and put the fungus, daylily and shiitake mushrooms into the pot for blanching after the water boils;

6. After blanching, remove and wash with water, then shred the fungus and shiitake mushrooms, and tear the daylily into strips;

7. Add a small amount of water to the small cup of the container containing lactones, stir to dissolve the lactones;

8. After the soy milk is squeezed, pour the soy milk into a small basin with a lid;

9. Pour lactone water into the soy milk, and then stir it with a spoon to mix it evenly;

10. Cover the lid and let it stand for 15 to 20 minutes;

11. Put the marinated meat gravy into the pot, then add the fungus, daylily and shiitake mushrooms;

12. After stir-frying for a while, add an appropriate amount of water, and then add a small half spoon of salt;

13. After the water boils, slowly pour the starch water into the pot along the edge of the pot, and adjust the amount according to the viscosity you want;

14. Then pour the egg mixture into the pot in a circle;

15. After the egg liquid is solidified, use a spoon to push the soup spoon to mix evenly;

16. At this time, the soy milk also solidified;

17. Scoop the tofu brain into a small bowl;

18. Pour the marinade and then add the coriander;

19. a finished product drawing.

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Bowl of steamed tofu brain.

Marinade: Put a large ingredient in a pot of boiling water, two slices of ginger, add a little soaked soybeans to cook, then put a little shredded tofu skin, enoki mushrooms (kelp shreds, shrimp skin, mushroom slices, etc. at will) to boil, pour a little dark soy sauce to color, consume oil to taste, and finally hook the thick thick, the marinade is ready.

Scoop out the lacone tofu with a small spoon (into large sheets), put it in a bowl, heat it for 1 minute, then remove it, and pour out the water in the bowl.

Pour the marinade over the steamed tofu, add a little soy sauce, vinegar, leeks, spicy seeds, diced mustard (or spicy pickles), chopped coriander, and it's OK.

Tips: 1.Lactone tofu is firmer and less crumbly when steamed, and the water in the steaming bowl should be poured out to remove the beany smell.

2.You don't need to add too much water to boil the marinade, after all, it is not a soup, and the thickening must be thick to be fragrant.

3.The oil consumption in the marinade contains salt, and the soy sauce and leeks in the seasoning have a salty taste, so no salt is added in the whole process.

The nutritional value of tofu is similar to that of cow's milk, and it is the best substitute for people who cannot drink cow's milk due to lactose intolerance, or who do not eat meat and poultry to control chronic diseases. After children drink soy milk, their height increases, their intelligence increases, and the rate of anemia decreases.

Eating tofu can prevent and resist can improve memory and mental concentration, and the rich soy lecithin in tofu is beneficial to the development and growth of nerves, blood vessels, and brain.

In addition to increasing nutrition, helping digestion and increasing appetite, tofu has the functions of increasing nutrition. Eating tofu can prevent and resist osteoporosis, and is also beneficial to the growth and development of teeth and bones, and can increase the content of iron in the blood in hematopoietic function.

Bowl steamed tofu brain method.

Ingredients: appropriate amount of soybeans, appropriate amount of lactone, light soy sauce, mustard, shrimp skin, shredded seaweed, coriander, chopped green onion, sugar, chili oil (appropriate amount of each).

Soak the soybeans overnight (or at least 4 hours) and remove them, add 1000ml of water, and beat them into a paste with a blender.

2. Strain with a clean cloth bag, discard the bean dregs, set aside the juice, remove the foam, and cook in a pot over low heat.

3. Remove the foam while stirring, pour it into a large bowl with 2g of lactones while it is hot, cover and let it stand for a while.

4. Wait for 10-20 minutes to solidify, put light soy sauce, mustard, shrimp skin, shredded seaweed, coriander, chopped green onion and chili oil into it and eat.

The recipe and recipe for authentic tofu brain are as follows:

Recipe: 150 grams of dried soybeans, 1200 grams of water, 3 grams of gluconolactone.

Steps: Soak dried soybeans in water for more than 6 hours in advance, and soak the soybeans completely and make them larger. (If you usually eat breakfast, soak it the night before.) ）

2. Pour the soaked soybeans into the food processor, then add 1200 grams of water, start the stirring program, beat the soybeans into soybean milk, stir as much as possible, and beat the soy milk as fine as possible. The ratio of soybeans to water is 1:8, and this ratio should be mastered well, and the consistency of soy milk for making tofu brain should be higher than that of soy milk that is usually drunk.

3. After the soybean milk is beaten, it should be filtered with a rice drain, and the beaten soybean milk should be filtered and poured into the pot. (It is best to use a non-stick pan when boiling soy milk, as it is easy to stick to the pan and paste the bottom with an iron pot or other pots.) ）

4. After pouring the soy milk into the pot, boil the soy milk over medium-low heat, stirring constantly with a wooden shovel during the period. Don't leave people on the way to boil soy milk, because there will be a lot of foam in the process, and it is easy to overflow.

5. After the soy milk is boiled, use a spoon to skim off the excess foam and cook for another 5-6 minutes to ensure that the soy milk is completely cooked.

6. Prepare a large container, pour 3 grams of gluconolactone into the container, and then add 30 grams of cold boiled water and stir to completely dilute gluconolactone. When the boiled soy milk is dried to about 85 degrees, pour the soy milk into a container. Cover the lid and let it stand for about 20 minutes, and the tofu brain will solidify and form.

1. Soaking soybeans + water, a total of 1200 grams! (Soybeans soaked for 8 12 hours) put the grinder to beat! Filtration! Skim off the bubble! Bring to a boil! (three times).

2. The inner fat is determined according to the amount of soy milk! 400 grams of soy milk 1 gram of inner fat.

3. After the soy milk is cooked, turn off the heat! Dissolve 3 grams of inner fat with 20 grams of warm water and pour it into the inner tank of the wooden barrel!

4. When the soy milk is 90 degrees, pour it into the inner liner of the wooden barrel with inner fat from a high place. Stir quickly with chopsticks! Close the lid now! Let stand for 20 minutes!

6. Mix with mustard preserved eggs and fresh sesame oil in June! Perfect!