Ask for help, where can I buy a steamer for steaming tofu brain, and you can also learn the techniqu

You can go to ** to buy it, and you don't necessarily use a steamer to make tofu brain.

Method. 1.Soak the dried beans for more than 10 hours and change the water several times in the summer.

2.Soybeans are about three times as heavy as dried beans.

3.Place the soaked beans in a grinder. Add water to grind out soy milk.

4.Pour the ground soy milk on a strainer covered with a sand cloth and strain the soy milk.

5.The inner fat is diluted with a little cool boiled water.

6.Bring the soy milk to a boil and leave it on for two minutes.

7.Turn off the heat to reduce the temperature of the soy milk to about 80-90 degrees, pour in the inner tank water, and use a spoon to constantly stir it from top to bottom.

8.Close the lid and keep the temperature at bay, and set after fifteen minutes.

9.Transfer the tofu brain to a small bowl.

10.Pour the seafood soy sauce and chop the parsley. Add crispy chili peppers and serve.

Tips: 1.The purpose of soaking is to make the beans swell and absorb enough water to facilitate the extraction of protein.

The volume of expanded soybeans is 2-3 times that of dried soybeans, and generally kilograms of water per kilogram of soybeans. For example, soak for 24 hours at 5 o'clock, soak for 12 hours at about 18, and soak for 6-8 hours above 27.

2.Lactone dispensing. Dissolve lactones in water first. When the temperature of the soy milk drops to about 80, turn the soy milk up and down with a spoon with one hand, and slowly add lactone with the other hand, and it will be completed within 5 minutes.

Tofu brain steaming box, made of all aluminum, a total of two boxes can be steamed 100 bowls each Zibo Station Zibo buying and selling Zibo furniture furniture Zhangdian District furniture furniture.

Hello dear<>

Steaming tofu brain in the steamer takes 15 minutes to steam the tofu brain in a general pot, and the control time should be fifteen minutes. At the same time, it should be noted that when making tofu brain, do not use stainless steel spoons, chopsticks and containers, which will destroy the shape and taste of tofu brain. Here's how; 1. Soak soybeans in cold water for more than six hours, and you can soak them one night in advance.

2. Put the soaked soybeans and water into the juicer to grind the soymilk, no juicer can be replaced by the soymilk machine, but grind it several times to ensure that the juice is delicate and more conducive to the formation of the tofu brain. 3. Sift the soybean milk to remove the okara. 4. Put the soy milk in a pot and cook, skimming off the foam on the surface.

After that, boil it quietly for about 10 minutes and wait for it to boil again, because boiling soy milk will have a false boiling phenomenon, so you have to wait for it to boil twice before it is really cooked. 5. Take a container, spread a layer of gauze on it, pour the soy milk into the gauze in an appropriate amount, and then shake off the soy milk slightly. 6. Finally, put away the gauze and squeeze the gauze to squeeze out the remaining soybean milk.

7. Take a bowl and put gluconolactone into the bowl, wash the gluconolactone with a small amount of warm water and stir to dissolve. 8. When the soy milk has cooled to 80 degrees Celsius, slowly pour the soy milk into a bowl with lactone solution, and stir while pouring in. 9. Put the soy milk in the steamer and steam for 5 to 10 minutes.

That's it.

Summary. Hello, 15 minutes. Tofu brain is a well-known specialty snack, the main ingredient is soybeans, and the auxiliary materials include gypsum, fungus, coriander, chili powder, edible salt, starch, green onion, brine, brown sugar, white sugar, etc., the texture is soft and the taste is delicate after the finished product.

The well-made tofu brain needs to be eaten as soon as possible, and the taste and flavor will be better. Tofu brain can be eaten alone or with fried dough sticks, oil cakes and other ingredients.

Hello, 15 minutes. Tofu brain is a well-known specialty snack, the main ingredient is soybeans, and the auxiliary materials include gypsum, fungus, coriander, chili powder, edible salt, starch, green onion, brine, brown sugar, white sugar, etc., the texture is soft and the taste is delicate after the finished product. The well-made tofu brain needs to be eaten as soon as possible, and the taste and flavor will be better.

Tofu brain can be eaten alone or with fried dough sticks, oil cakes and other ingredients.

Fellow, I really didn't understand, I can be more specific.

Water = 1:15 (can't be thinner) Soy milk boils and cools. 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. The soymilk is heated in water, or steamed, and the temperature of the soymilk reaches about 80 and is kept for 15 minutes before solidifying. 2. The remaining procedure is to make the brine.

Ingredients: watery daylily, fungus, chicken essence, egg (one) Method: Choke a pot with star anise, add cauliflower fungus and fry slightly, put an appropriate amount of water, salt, and a piece of chicken essence.

After boiling, yawn, sprinkle egg flowers, and turn off the heat. Put the bean curd in a large bowl, pour the marinade, and season it with bean curd juice and sesame sauce (peanut butter) juice. Seasoning:

1. 1 tablespoon egg white, 1/2 teaspoon starch; 2. A little green onion and ginger wine; 3. A little cooking wine; 4. 3 bowls of broth, 1 teaspoon salt, a pinch of pepper, 4 tablespoons of water starch. 1. If you have a soymilk machine, it is really not difficult. The concentration of soy milk is:

Soybeans: 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. The soymilk is heated in water, or steamed, and the temperature of the soymilk reaches about 80 and is kept for 15 minutes before solidifying.

2. The remaining procedure is to make the brine. Ingredients: watery daylily, fungus, chicken essence, egg (one) Method:

Choke a large pot of star anise, add cauliflower fungus and stir-fry slightly, put an appropriate amount of water, salt, and a piece of chicken essence. After boiling, yawn, sprinkle egg flowers, and turn off the heat. Put the bean curd in a large bowl, pour the marinade, and season it with bean curd juice and sesame sauce (peanut butter) juice.

Seasoning: 1. 1 tbsp egg white, 1/2 tsp starch; 2. A little green onion and ginger wine; 3. A little cooking wine; 4. 3 bowls of broth, 1 teaspoon salt, a pinch of pepper, 4 tablespoons of water starch.

<>1. Ingredients: 150 grams of dried soybeans, 1500 ml of water, 3 grams of lactone.

2. Soak dried soybeans in water for 10 hours, after soaking, filter the water, put it in the wall breaker, and re-add 10 times the water of dried soybeans to start the program.

3. Soy milk key, after the end of a program, start it again and beat it again, so that the soy milk will be more delicate, and filter the beaten soy milk with a clean fine gauze to remove the okara.

4. Prepare the milk pot, put the soy milk in, ensure that it cooks for 5 minutes after boiling, skim off the foam with a spoon, dry to 85 degrees, and put 3 grams of lactones in the rice cooker.

5. Brew with 150ml of cool white water, after the boiled soybean milk is dried, hold a height of 50 cm from the rice cooker, and pour lactone water into the soy milk.

6. No need to stir, add the lid directly, start the heat preservation button of the rice cooker, keep warm for 20 minutes, the tofu brain is ready, dig it out in the bowl with a spoon, add diced pickles, light soy sauce, sesame oil, green onion and coriander, etc., and you can eat.