Chinese Food
Traditional tofu brain full of memories
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It's a long lost taste of childhood bean curd. It's smoother and more delicate than tofu brain on the street. It has a long bean flavor. It's better with delicious meat marinade. Brain. When you inhale it, don't swallow it immediately. Let it reverberate in your mouth. Let the smooth taste of double skin milk and bean fragrance reverberate in the deep memory. Wake up the uninhibited and happy childhood memory of childhood. And those worry free times. Let the once relaxed and worry free memory fill every cell. Many unspeakable thoughts in your heart. Naturally, they also drift away with the wind The sunshine smile and mood also fly back quietly.
Cooking ingredients
Cooking Steps
Step1:Soak the raw soybeans for 4 hours until they bubble.
Step2:Mix the soaked soybeans with 2000ml water to make soymilk.
Step3:Filter the beaten soymilk with a filter cloth.
Step4:Boil the filtered soymilk in a pot.
Step5:Skim the foam.
Step6:Take a small bag of glucolacton
Step7:Add 15g warm water, add glucolactone, mix well and dissolve.
Step8:Put the mixed internal fat solution into the bottom of the basin. Pour in the soybean milk at 85 ℃.
Step9:Cover. Simmer for 15 minutes. If the indoor temperature is low, you can also put warm water in the bottom of the basin. Heat slightly.
Step10:Brain formation.
Step11:Look at the traditional tofu brain with the flavor of memory. It can be served with some favorite egg brine and meat brine.
Cooking tips:I am convenient for you to see and use the internal fat solution. If there is no need to tangle up. I have mistaken the quantity of water. Put a bag of internal fat into 150 grams of water. Even if it is made of tofu brain. There are skills in making delicious dishes.
