The stew of tofu nao contains not only main ingredients such as yellow flowers and fungus, but also chopped green onion and minced meat. Many Hui snack bars use minced beef for tofu nao. What's more particular is that the marinade of this tofu brain is made with broth. At that time, I thought it was quite satisfying, but now that the standard of living has improved, the bits and pieces of minced meat in the tofu brain are actually annoying.

How to make tofu porridge 1

How to make tofu porridge at home? As we all know, ordering tofu requires knowledge, which is too difficult to make at home. So here I will introduce how to make tofu poutine using boxed soft tofu.

1. Dice the fungus, yellow flowers and shiitake mushrooms, put a little oil in the wok and stir-fry.

2. Add soy sauce, stir-fry until fragrant, then add appropriate amount of water, aniseed, and chicken essence. After the water boils, add water starch to thicken. Add a pinch of salt at the end.

3. Unpack the boxed soft tofu, scoop out the tofu horizontally with a spoon, put it into the pot, and turn off the heat after 2 minutes.

4. Put the prepared tofu into a bowl, add a little minced garlic and chili oil.

Tips:

The above method can make the tofu more flavorful. We can also scoop the tofu into a bowl first and pour the prepared marinade on it, so that it tastes more like The tofu pudding eaten outside is terrible.

Method 2 of tofu curd

Method: Take a container, dissolve a little lactone with a little cold water, and pour the freshly made soy milk into it when it is slightly cooled to about 80 degrees. In the lactone bowl, cover it with a lid and let it sit for about 20 minutes

Be very careful: the amount of lactone should be controlled. The ratio is equivalent to 700-800 ml of soy milk. Use about a small spoonful (use the 5ml specification)

The temperature must not be too high, otherwise it will become acidic and become flocculent

After pouring the lactone, be sure to cover it with a lid and let it sit for a while. Let it sit for a period of time, and be sure not to stir or move it during this period

Finally, pour in your favorite marinade or add a little bit of it to taste very fresh, pour some soup, sprinkle some dried shrimps, whatever, you can eat as you like< /p>

It seems that people sprinkle sugar on the food in the southern way of eating.

Ingredients: Ground soybeans, 5 kilograms of lean mutton, 1.5 kilograms of plaster of paris powder, 225 grams of dried water chestnut powder, 3.25 kilograms of mushrooms, 250 grams of peppercorns, 5 grams of minced garlic, 500 grams of refined salt, 100 grams of soy sauce, 500 grams of chili oil, 100 grams 100 grams of sesame oil, 5 grams of MSG

Preparation method

1. Preparation of tofu: (1) Soak the soybeans in cold water (soak for 3 to 6 hours in spring and autumn, and soak for 3 to 6 hours in summer) 1 hour, soak for five or six hours in winter, if it is needed urgently in cold weather, you can pack it in warm water), add about 15 kilograms of water and grind it into a thin paste, the finer the better. Then add 15 kilograms of cold water, mix well, put it into a cloth bag and repeatedly filter out the slurry water until the bean dregs are not greasy. It is appropriate to produce 35 kilograms of slurry juice from 5 kilograms of beans. Then skim off the foam on the slurry, burn it over high fire, then scoop out 1/3 of the slurry, use another basin to hold it, pour the rest of the slurry into another insulated porcelain bucket, and remove the foam on the surface. Also clear it up. (2) Put the plaster of paris powder into a wooden spoon, add 0.5 kg of warm water, mix well and sink it into the slurry in the porcelain bucket, then lift it up, turn the wooden spoon sideways to pour the gypsum into the slurry, and then pour it into the slurry. Pour 1/3 of the slurry scooped out into the slurry in the porcelain bucket, so that the slurry and gypsum are fully integrated during the tumbling. After letting it stand for 5 minutes, skim off the foam, and what condenses below is the tofu curd.

2. Marinate: Cut the mutton into thin slices. Wash the mushrooms and soak them in a little more water to extract the juice. Take out the mushrooms and cut them quickly. Use about 2 kilograms of mushroom juice, minced garlic, salt, water chestnut powder and water to make a gravy for later use. Use a dry pot, first add 30 kilograms of cold water to boil, add the cut mutton slices, add salt, soy sauce, and MSG and bring to a boil again. Pour in the prepared gravy and stir, and it is ready. Stew, put it into another warmer, sprinkle with mushroom pieces, and top with fried Sichuan peppercorns fried in hot sesame seeds and serve.

3. When eating, first put the tofu in a bowl, pour brine and chili oil on the tofu, and sprinkle with mashed garlic.

Product features: white, soft and tender, fresh and slightly spicy, it has a unique flavor when eaten with sesame seeds.

Recipe 3 of tofu curd

Ingredients: soy water

Gluconolactone, available in domestic chemical raw material stores or flavor and fragrance stores, white Crystallized, similar to coarse salt. Molecular formula: C6H10O6.

1. How to make tofu noodle

If you have a soy milk machine, it is really not difficult.

The concentration of soy milk is: soybeans: water = 1:15 (cannot be thinner than this)

After the soy milk is boiled, let it cool.

After dissolving the lactone with a little water, pour in the soy milk and stir evenly. My ratio is 700ml soy milk, add 1 teaspoon lactone.

The soy milk is heated over water or steamed. When the temperature of the soy milk reaches about 80℃, it will solidify after 15 minutes.

2. The remaining procedure is to marinate.

Recipe 4 of tofu pudding

Ingredients: water-cooked day lily, fungus, chicken essence, egg (one)

Method: Chop one star anise aniseed In the pot, add cauliflower and fungus and stir-fry briefly. Add appropriate amount of water, salt and a piece of chicken essence. After boiling the pot, stir-fry, sprinkle with egg droplets, and turn off the heat.

Put the tofu pudding in a large bowl, add marinade, and season with fermented bean curd juice and sesame sauce (peanut butter) sauce.

Seasoning:

1. 1 tablespoon egg white, half teaspoon starch;

2. A little green onion and ginger wine;

3. A little cooking wine;

4. 3 bowls of stock, 1 teaspoon of salt, a little pepper, and 4 tablespoons of water starch.

Method:

1. Wash the shrimps, remove the mud intestines, and mix in a little egg white and starch;

2. Wash the sea cucumbers and use green onion and ginger. Add wine and water to cover, cook for 10 minutes to remove the fishy smell, then remove, rinse and slice;

3. Wash and soak scallops in water for half an hour, add a little cooking wine and steam until cooked, take out and tear into thin strips; 4. Bring the stock in the seasoning to a boil, add dried beets, sea cucumbers, ginkgo nuts and shrimps and bring to a boil. Reduce the heat to low and add other seasonings.

5. Slowly slide in the tofu curd, cook briefly, then turn off the heat and serve. Sprinkle in washed and chopped coriander and serve.

Important tips:

1. As long as three kinds of ingredients including seafood and meat slices can be used as three delicacies,

Lean meat, fish fillets, and chicken fillets can all be used. Yes, the content is not limited.

2. Tofu curd is tofu curd, but traditional tofu curd is better.

Do not use pectin powder to solidify to avoid dissolving when exposed to heat.

How to make tofu brain 5

1. 100g of soybeans.

2. Soak the soybeans in cold water for several hours. Remember to change the water when the weather is hot

3. The soybeans that are full of water will obviously gain weight and have a little wrinkles. None!

4. Formula: 100g soybeans & 1000ml water + 2.5g internal fat (JMS can increase or decrease water or internal fat according to your own preference).

How to make tofu brain 5

1. Soak the beans and then grind them. Generally, the weight ratio of water to beans is 7:1, and 1,750 grams of water can be used for half a pound of beans;

2. Kill foam. If there is no defoaming agent, a little salad oil can be used instead;

3. Cook the pulp. The optimal temperature is around 95 degrees Celsius. In actual operation, it is generally understood that it can be boiled, and it is not necessary to boil for more than 3 minutes;

4. Make the slurry: mix an appropriate amount of gypsum or lactone with a small amount of water (the coagulant can be purchased ready-made, There will be dosage instructions on the package. Generally, the dosage of gypsum powder is 3 to 5 thousandths of the amount of soy milk, and the dosage of lactone is 1 to 2 thousandths. To make lactone tofu curd, it needs to be about 85 degrees Celsius, and to make gypsum tofu curd, it needs to be about 95 degrees Celsius) and pour it in. If you feel that the soy milk and coagulant are not fully mixed, stir it a few times with a spoon immediately after washing (be careful not to stir too much or too fast. Generally no stirring is required).

5. Dun Nao: After the paste is cooked, cover the container and let it sit for 5-10 minutes to make fresh and delicious tofu brain.

6. Make the seasoning: Pour water into the pot, pour watercress, appropriate amount of salt, five-spice powder and sugar juice. When the pot is opened, add vermicelli, chicken powder, and pour in rice flour and gravy to make a stewed soup. When eating, put the tofu brain into a bowl, pour the marinated soup, and pour an appropriate amount of chive flowers, sesame oil, and hot sauce.

7. Features: The marinade is delicious, the bean brains are soft and tender, the color is bright and nutritious, and it is suitable for all ages. It has a unique flavor when eaten with sesame seed cakes and fried dough sticks.