Chinese Food
Tofu brain
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The first time I did a tutorial, I was inexperienced, and I had to do it myself. I didn't have many pictures. I will be better next time I do the tutorial.
Cooking ingredients
Cooking Steps
Step1:Soak dried soybeans for 68 hours in summer. Soak for two or three hours to see if they taste. If so, change water and continue to soak. This is yesterday's volume. Less than 300g. Today's 300g foam hair is more than half of this. I forgot to take pictures today_ ￣|||
Step2:I made soymilk with the original juice machine. I still didn't take pictures. Alas, I didn't have enough experience in the first tutorial. This is finished soymilk. The soymilk is raw. It needs to be repeatedly filtered and boiled.
Step3:Beancurd lactone is boiled with 100ml warm water for standby.
Step4:Put the whipped soy milk into the pot and start the pot with a large heat. Then turn the heat down and cook for 58 minutes. Remember never to overfill. Never overfill. Never overfill. Important things are to be repeated for 3 times. Then turn off the fire. Leave for about 3 minutes. Let the soymilk cool to about 87 ℃.
Step5:Pour the cooled cooked soymilk into the basin of lactone water. Attention. Please pour soymilk into the ester water basin. It's not good to change the order.
Step6:Add the cover. Wait for 1530 minutes to set.
Step7:After the time, open the lid to get the tofu brain in the picture. How to eat. Free play.
Step8:To get the tofu pieces for sale, you need to prepare the tofu box, spread the gauze, load the tofu brain, and press it with a heavy object for another 30 minutes
Step9:Then take it out.
Cooking tips:There are two reasons for the sour or shapeless tofu brain. One is that the soymilk is too thin. If you use the soymilk machine to squeeze the beans, please use the juice mode to squeeze twice. This is Baidu's experience. I haven't tried it, because I use the original juice machine. But soymilk is too rare and sour. I did. The second time, the concentration changed. The sour taste was greatly reduced. There is still a little bit. I can't think of it. Second, there are skills to filter the soy milk repeatedly and make dishes delicious.
