Chinese Food
National delicacy: tender tofu and bean curd
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Now there are fewer and fewer people selling tofu brain. So we should study it ourselves. Try to make it.
Cooking ingredients
Cooking Steps
Step1:150g dried beans. Add water. Soak one night in advanc
Step2:Smash the beans with about 1500g water. Heat the beans in a small heat for only 8 layers (just boil them. Let the beans mix with the water. Don't boil them). I use a grinder to do it. So the steps are a little more complicated. If you use a soymilk machine to do this step, you can omit it.
Step3:Take a piece of fine gauze. Filter out bean dregs and foam
Step4:Put the filtered soymilk into the pot and boil it. Because it's raw soymilk, turn the heat down and boil for another 5 minutes. If it's made by the soymilk machine, just boil it. Remove the froth after boiling
Step5:Choose a larger container. Pour in beancurd brain lactone. Add a little water to cool it and dissolve it in boiling water. Pay attention to which basin beancurd brain is made in and which basin lactone is put in. This is very important
Step6:Let the boiled soymilk cool for 2 minutes, then pour it into the basin which just melted lactone. Quickly stir and cover it. Let it stand for more than 15 minutes. The bean curd brain will take shape.
Cooking tips:It's really easy to make tofu brain. The key is the concentration and temperature of soymilk. It can be done with a soymilk machine and a grinder. It's just a little more complicated to do with a grinder. The proportion of 3 G tofu lactone and soymilk is between 950g water and 1050 g water. If you want to have a little tender tofu brain, you should have more soymilk liquid and less old tofu brain soymilk liquid. If the bean curd is sour, it's because there's less soy milk. If it's flocculent, it's because the temperature of soy milk is higher when lactone and soy milk are mixed, and it's good for cooking.
