Maybe some friends hear lactone tofu will feel a little strange, in fact, lactone tofu is also a kind of tofu, it changed the traditional tofu production process, to ensure that the protein of the tofu will not be lost.

How do you make tofu brain without lactone?

We all know that to make tofu brain, you need fat, if there is no fat, how do we do it, online rumors of a method is that there is no fat, you can use white vinegar to replace. After boiling the soybean milk let it cool for five minutes, and then use a small spoon to scoop a spoonful of white vinegar a little bit to the soybean milk inside, and then gently stir the soybean milk, so it is also possible.

often eat lactone tofu good

do not have to eat too much.

Although the inner fat tofu brain is delicious, but it is not suitable for too much to take, too much to take soy foods will cause bloating. And soy foods often contain proteins that can block the body's digestion and absorption of iron-containing, excessive intake of soy protein can inhibit all the normal iron intake of 90%, and then iron deficiency anemia.

The dangers of lactone tofu

1, resulting in renal failure

In all normal conditions, into the body of the soy protein through metabolism, the vast majority of the nitrogen waste, by the kidney function out of the body. But the elderly and some patients with kidney disease, kidney function is reduced, if they take too much old tofu, will aggravate the kidney function of the burden, so that the renal function of the decline, and then affect their physical and mental health.

2, cause indigestion

The old tofu with extremely colorful protein, once you take too much, will make this protein deposit in the body, causing indigestion, will make people appear bloating, diarrhea and other discomforts of the disease.

Tips for making tofu brain

Recipe; recipe for tofu brain is generally called 100 grams of dry small soybeans, soaked in water overnight and then put in gauze to filter out the water, and then in the soymilk machine to add 1,000 milliliters of water, soaked soybeans to put in the open to do soymilk function, it is important to note is that a good soymilk needs to be filtered twice with a strainer.

Tips: Pour the soybean milk into the pot and then heat it up, see the side of the pot is starting to move, the next phenomenon will appear bubbling, the temperature is enough to turn off the fire, and then two grams of glucose inner fat into cold water, after the melting and then pour it into the soybean milk and stirring, and finally put the lid on the lid. 15 minutes after the solidified soybean milk and scooped out into a bowl, and then ready to shrimp, squash scallions, soy sauce and seaweed ditch into the solidified soy milk can be served.