Chinese Food
Bean curd brain made by soybean milk machine
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Grandma liked tofu brain very much when she was still alive. At that time, I promised to buy it for her. But soon Now my grandparents are gone for many years. This bowl of tofu brain has become a regret in my heart. At that time, if I could do it at home, how nice it would be
Cooking ingredients
Cooking Steps
Step1:The soybeans were soaked in three handfuls of water at will for one night. The next day, the soaked water was poured out and put into the soymilk machine to add fresh water to the middle of the upper and lower water levels. Select juice to start. Repeat three times to make soy milk.
Step2:Filtering soybean dregs with gauze ne
Step3:Put the casserole in high heat and turn to low heat. During this period, always stir to prevent the casserole from being pasted.
Step4:Boil the soymilk for about 10 minutes, turn off the heat and let it cool until it floats and leaves the skin.
Step5:Take two tablespoons of glucose internal fat about 2G during the cooking period and dissolve it with a small amount of warm water.
Step6:Put the dissolved glucose internal fat into the cooked soymilk which has cooled to 80 or 90 degrees. Stir gently for more than ten times. Wait ten minutes. Bean curd brain is formed.
Step7:Add the sauce, shrimp skin, pickled mustard seed, white sesame, coriander powder, seaweed powder. Forget the spicy oil and pepper.
Step8:You can also add sweet osmanthus to tofu brain to make it sweet. It's good to be free. It's good to be happy.
Step9:Bean dregs are not wasted. Use gauze to filter out the water in bean dregs. Add sesame oil, fresh soy sauce, salt and sugar. Taste the taste. Stir fry until the water is dry (pay attention to the heat or it will burn. It's better to use a non stick pot). Add in the sesame peanuts and other nuts and seaweed. Then stir in a small amount of peanut oil and stir well out of the pot. It's a snack.
Cooking tips:Ps-① shall ensure that the container is free of oil in the whole process of manufacturing. ② It is said that the soymilk of the soymilk machine is heated first and then ground. It will change the properties of the beans, resulting in low milk yield and low tofu brain shaping rate. ③ Repeated beating for three times is to make the soymilk more delicate and smooth ④ because the last time I used soymilk cooked in an electric rice cooker. Then I turned around and forgot that when I opened the cooker, Pu was everywhere. So this time I chose the casserole also has the heat preservation effect. But I must also stand beside the pot and stir it from time to time to prevent the pot from sticking. ④ After the soymilk is cooked, it can only be put into the internal fat when it is cooled to 80 or 90 ℃. It's about time. After putting in the inner fat, do not stir it randomly and gently stir it for more than ten times. There are skills in making delicious dishes.
