Chinese Food
Tofu brain
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The breakfast in Tianjin is delicious. It's a simple and affordable way. Especially, tofu brain and fried dough sticks together. It's not greasy and tastes good. Bean curd brain and bean curd belong to the same family. They both look magical and are easy to make. But the making of bean curd brain is a little bit more difficult than that of bean curd. The key to the high difficulty is not personal technology, but the quality of soybean itself. As long as you can buy high-quality soybeans and make tofu brain at home, it's still easy to get. Soybean milk is also used to beat soya bean milk. After filtration, it is boiled again. Finally, it is poured into the early curd lactone water from the high place. It will be quivering for a while. The tender and smooth tofu curd is made. It is really very simple. Pay attention here. When you buy soybeans, you must buy soybeans that are specially pressed for soymilk. Such soybeans are thick and a little lactone is enough to make them coagulate. The taste is especially tender and smooth. But some soybeans have a thin soymilk concentration
Cooking ingredients
Cooking Steps
Step1:Wash and soak the dried soybeans in water for one night. Soak black fungus and cauliflower in warm water before beating soymilk. Shred for later use. Pour the soaked soybeans into the soymilk machine. Add 900g of water. Select the key to make soymil
Step2:Filter once with double layer of fine gauz
Step3:Pour it into the pot. Boil it over medium heat. Pick out the bean skin if you have it
Step4:Pour lactone into 1L fresh-keeping box. Add 1 teaspoon of warm water to mix and dissolv
Step5:The soymilk of about 95 ℃ is quickly rushed into the box from a high plac
Step6:Skim off the froth and let stand for 20 minutes until it condense
Step7:Heat another pot and pour in the vegetable oil. Add in the pepper and onion and stir fry. Add black fungus, cauliflower, shredded mushrooms, diced ham and peas. Stir fry for a whil
Step8:Add water and seasoning to boi
Step9:Slowly pour in the well mixed starch water along the edge of the pot. Turn to medium heat and cook until it is thick, which is the marinade. When eating, use a flat shovel to shovel out the bean curd brain. Pour the marinade on i
Cooking tips:1. Soybean quality is the key to the success of tofu brain production. 2. Lactone 2.7g, about 1 / 2 teaspoon, slightly full. 3. The temperature of soybean milk after filtration decreases. It can react with lactone to form condensation after reheating. 4. Starch water should be stirred evenly before use. After being put into the pot, it should be gently pushed evenly. Wait for 3 seconds, and then stir in one direction to be even. Don't add it all at once. Add it several times in a small amount. Until the soup is the consistency you want, you can cook well.
