How to make Korean tofu brain? Details

Water = 1:15 (can't be thinner) After the soy milk is boiled, let it cool. After dissolving the lactone with a little water, pour in the soy milk and stir well.

My ratio is 700ml of soy milk with 1 teaspoon of lactone. (It is best to add 1 2 drops of peanut oil) Soy milk is heated in water, or steamed, and the temperature of soy milk reaches about 80 and is kept for 15 minutes to solidify.

Trouble, thanks!

How to make tofu brain at home:

It's very easy to make at home, just prepare a little glucolactin (available in food additive stores).

For the specific method, after the soybean milk is boiled, add glucose lipid while it is hot, stir it slightly with clean chopsticks, and then let it stand.

Soy milk can be made with a soy milk machine, or it can be bought.

If you are going to make two bowls of tofu brain, you can use a small handful of soybeans, soak them in advance, and use the soy milk mechanism to mature the soy milk, and the amount of glucose in the inner fat is about as large as the small fingernail cover.

It should be noted that when making tofu brain, never use stainless steel spoons, chopsticks or utensils.

After the tofu brain is made, you can put the seasoning according to your preference.

Fukuyama calls it old tofu. This flavor snack, with its affordable, convenient and palatable characteristics, has lasted for hundreds of years, and is still deeply loved by the masses. 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 the pulp with a slight fire, not overflowing the pot, so that the tofu brain is not pasty, not bitter, not astringent, and the use of rapid fire when hooking the marinade, 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.

Tofu brain is generally sold with fried dough sticks, and it is also considered a kind of breakfast.

"Ancient Capital Food Hundred Songs" said: "Tofu fresh marinade fat, a pot of Junwei take advantage of the dawn." It is clear and delicate and tender, and it is really the same brain, and the stomach is old after eating.

It is also noted that the best thing about tofu brain is that it is as tender as a brain, which is worthy of its name. It should be salty and palatable, tender and delicious, with a garlic aroma. In addition to pouring salty brine on tofu brain, there is also a kind of sweet tofu brain, which is boiled with sugar and water, hooked with starch, and sprinkled with chopped gold cake, green plum and melon kernels.

When selling tofu brain, the tofu brain is still particular, with a flat spoon in the bowl, the middle of the bowl tofu brain should be like a small steamed bun protruding, and then pour the marinade, the marinade flows from the "steamed bread" to the four sides of the bowl, after pouring the marinade, add garlic paste and chili oil.

Tofu brain is an extremely tender tofu that is served in a bowl with a flat spoon and then marinated. The marinade is made of yellow flowers, fungus, mushrooms, shredded meat and flour. There are Hui and Han. Old tofu is very similar to tofu brain, and the part that is gluten-like by the bottom of the pot.

Tofu brain is a highly nutritious food made from soy protein. The absorption rate of the human body can reach 92-98%, and tofu brain can provide a variety of vitamins and minerals for human physiological activities in addition to protein. Especially calcium, phosphorus, etc.

Especially when gypsum is used as a coagulant, not only the finished product is more, but also the calcium content is increased, which meets the human body's need for calcium, and has a certain effect on the prevention and treatment of hypochondria and tooth dysplasia. At the same time, tofu does not contain cholesterol and has the effect of preventing arteriosclerosis. Therefore, it is a good food for men, women and children.

However, the traditional process of making tofu brain is complicated, lasts for a long time, and the taste is not good. Adopting the new technology introduced below, the process is simple, the time is short, no soaking beans, no grinding, soft and strong, the quality is delicate, the taste is smooth, and it is welcomed by urban and rural residents. The specific production technology is introduced as follows:

1. Bean selection: In the process of harvesting, drying, threshing, bagging, storage, transportation, etc., soybeans will be mixed with grass roots, bark, mud blocks, sand particles, stones and metal shavings and other sundries. Therefore, before use, the sundries, broken beans, moldy beans, moth-eaten beans, miscellaneous beans, etc. in the soybeans must be completely removed, and then ground into soybean flour.

2. Water selection: a certain amount of water is needed to produce tofu brain, and the quality of water quality is directly related to the quality 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 yield and quality 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 reaction.

3. Filter slurry: Stir the soybean flour and water 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. until the okara is strained. 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 difficult to solidify when sprinkled directly in soybean milk, 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 short period of time, the coarser gypsum will settle down, and its suspension will be taken for later use.

Repeat as many times as you like.

5. Pulping: Raw soybean milk is filtered and boiled to expand the volume of residual soybean dregs. Therefore, the cooked slurry should be poured into the filter sheet, and after the second slurry, a soybean milk with a good taste can be prepared.

6. Dian 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 swelling, the soybean protein can be coagulated, that is, the delicious and nutritious tofu brain is prepared.

I guess it's very detailed.

The detailed process of tofu brain! First of all, soak the soybeans, as for how long it will take you to soak the soybeans. Then the soybean juice is generally ground by machine, and only soy milk can be ground at home.

Generally, you can't make tofu brain at home, unless your home is grinding tofu, you generally have to use gypsum powder and ginseng to pour an appropriate amount of water into the soy milk at a uniform speed. Then use a large spoon to scoop up the soy milk and shake it inside the spoon to observe the production of bean curd. And that's just that!

As for actually making it, ordinary people can't do it.

It's easy to make tofu brain at home, it's tender and delicious, like a chicken cake, thank you, family.

Homemade tofu brain Give me a bag of soybeans and I'll make you a hearty breakfast.

hello！I want to eat tofu all year round. Most of the south is called bean curd, most of the north is called tofu brain, most of the south eats sweet, and most of the north eats salty, which is the difference between the north and the south.

It's smoother than the ones you buy outside, it's nutritious, and it's worth trying.

Don't buy tofu brains and eat them in the future.