-Home version of bean curd-
Prepare ingredients: dried soybeans, clear water, white vinegar and cold boiled water.
Start making:
1, prepare some dried soybeans and soak them in clear water for more than 6 hours in advance. If you usually have breakfast, you'd better make it one night in advance. )
2. Pour the soaked soybeans into the cooking machine, then add a proper amount of water, start the stirring procedure, and beat the soybeans into soybean milk. Stir as much as possible for a while, and beat the soybean milk as finely as possible. The ratio of soybean to water is 1: 1, and this ratio should be well grasped. The consistency of tofu brain soybean milk is higher than that of soybean milk you usually drink.
3. After the soybean milk is made, it should be filtered with leaked rice, and the made soybean milk should be filtered and poured into the pot. It is best to cook soybean milk in a non-stick pan. It's easy to stick the bottom of the pot with an iron pot or other pot. )
4. After the soybean milk is poured into the steamer, steam the soybean milk on medium and small fire, and keep stirring with a wooden shovel during the period. Don't leave anyone on the way to cook soybean milk, because there will be a lot of floating foam in this process, which is easy to overflow.
5. After the soybean milk is boiled, remove the excess floating foam with a spoon and cook for 5-6 minutes to ensure that the soybean milk is completely cooked.
6. When the temperature of soybean milk is about 80 degrees, you can stir it with white vinegar and cold water, and pour it into soybean milk to stir. The ratio of white vinegar to cold boiled water is 1: 2. At this time, you can see that the soybean milk has begun to turn into tofu brain. Cover it and the tofu brain will be ready in half an hour. Pour out the top water, this is the tofu of glistening.
7. Next, mix the simple marinade, add two spoonfuls of soy sauce, two spoonfuls of water, half a spoonful of salt and half a spoonful of sugar to the pot, stir well and bring to a boil.
8. Scoop the solidified tofu brain into a bowl, then pour in the marinade, and a bowl of tender and delicious tofu brain will be ready.
Let's stop here at last. If you like sweets, you don't need sauce. Just scoop a proper amount of white sugar or brown sugar syrup and stir it evenly. If you like salty or spicy food, you can also match chopped green onion and Chili oil according to your own taste. Add your favorite spices, such as sesame juice, pepper, soy sauce, mustard tuber, etc.
Tips for keeping tofu brain fresh;
1. If you can't finish eating tofu brain, you can put it in a clean container and cover it. Then put it in the refrigerator for refrigeration. Generally, the taste will remain the same for two days. But if it is left for a long time, the taste will get worse. Sometimes tofu brain will be sour, indicating that tofu brain has begun to deteriorate, and you can't eat it at this time.
2. You can also store the bean curd in a cool and ventilated place. In order to prevent water evaporation, bean curd can be put in salt water. Water needs to be changed every three hours. In this way, the bean curd can be preserved for about two days and tastes smooth and tender.
In order to prevent the bean curd brain from deteriorating, it can also be cooked with salt water. This will last longer, taste a little salty, and it is smooth and tender, and tastes good.
Isn't it simple? Self-study cooking at home is especially convenient! Bean curd brain mixed with hot soup is a must.