Chinese Food
Come and watch. This is how tofu brain came out.
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Do it yourself. Perfectly reproduce the flavor in your childhood memory... When it comes to tofu brain, it's definitely a favorite snack for everyone. Whether it's the salty tofu brain in the north or the sweet tofu brain in the south, it's smooth, tender and delicious. It's memorable. When I was a child, I used to eat delicious food, but now I seldom eat it. Today, I'll teach you how to make tofu brain with lactone. Change the traditional method of making tofu with brine. It tastes more tender and smooth. Perfect delicacy. Remember the taste of childhood memories. Enjoy the family with more family members. More original recipes. Please pay attention to my WeChat official account [Mr. Kong taught cooking]. Add Kong Kong to teach the Secretary to cook small signal -17714357702. and I and the food master to communicate with each other.
Cooking ingredients
Cooking Steps
Step1:Soybeans are soaked in cold water overnight in advance. Refrigerate if the room temperature is high.
Step2:Put the soaked soybeans into the original juice machine.
Step3:Pour in water. Separate the soybean dregs and soymilk. (after many indomitable experiments, we have come to the conclusion that the soymilk produced by the wall breaking machine can't be made into tofu brain.
Step4:Sift the soymilk into the bowl.
Step5:Put the sifted soymilk into the pot and boil it. Skim off the froth.
Step6:Turn on medium and low heat. Continue cooking for 510 minutes. Stir while cooking. (highlight - soymilk needs to be boiled twice. Soymilk will be boiling at 80 ℃. This is a fake state. So it needs to boil for 510 minutes after the first boiling to really boil the soymilk. Stir while cooking. Prevent soymilk from sticking to the bottom of the pot
Step7:Spread gauze in the basin. Let the boiled soybean milk cool slightly. Pour some onto the gauze. Hold the gauze with both hands and shake it gently. Filter the soybean milk. (don't pour too much at one time. Otherwise, it's not easy to filter.
Step8:Then squeeze the gauze by hand. Filter the rest of the soymilk.
Step9:Use warm water to open lactone. Stir evenly. Lactone is a coagulant used to make bean products. It changes the traditional method of making bean curd with brine. It can reduce the loss of protein and improve the water retention rate of bean curd. Lactone tofu is delicate and glossy. Compared with the tofu made of gypsum, it is safer to eat. Lactones are available in supermarkets and online.)
Step10:Pour the soymilk into the bowl. Stir while pouring.
Step11:Skim the foam.
Step12:Let it stand for about 20 minutes.
Step13:When eating, you can match it with sugar or raw soy sauce according to your preference.
Cooking tips:1. [marinated tofu] has poor water retention. It is generally used to make tofu with hard texture. [lactone tofu] mild taste, fine texture, good water retention, generally used to make tofu brain. [gypsum tofu] is delicate in texture, and its water retention is between the two. It can be made into either hard tofu or tofu brain. But the bean flavor is not enough. It contains gypsum residue, accompanied by gypsum flavor. 2. The original juice can grind the beans very fine, and can automatically separate the soybean dregs and soymilk. The taste will be more delicate. 3. When eating, it can be matched with sugar or raw soy sauce according to personal preference. There are skills in making delicious dishes.
