My first thought is its tofu brain! Because it was the most unforgettable memory of my childhood!
Tofu brain is a traditional snack with a long history. Very delicate, very smooth, very suitable for breakfast. The most traditional breakfast is a bowl of tofu brain and two fried dough sticks. There are bean curd brains in the north and south, but there are great differences in eating methods. Southerners eat tofu brain with sugar, which is sweet and can best show the freshness and delicacy.
Northerners, on the other hand, like to eat salty food, adding marinade, spices and even Chili oil to bean curd brain, which reflects the eclectic temperament of northerners. But whether it's sweet or salty, many people love it, and it's all for tofu brain.
Most people buy tofu brain outside. They think it's troublesome to make tofu brain, and they can't do it themselves.
In fact, the method of tofu brain is very simple. As long as you can make soybean milk, you can make tofu brain and even tofu. Tofu brain is just one more step, that is, add some? Lactone? It's easy to buy on the Internet.
Tofu made at home is many times more delicious than tofu made by vendors, and tofu made outside adds a lot of water. The surface of the molded bean curd is as smooth as a mirror, as tender as pudding, and it smells thick bean fragrance, which makes people want to eat. Half a bowl of soybeans is enough for a family of three, suitable for all ages. Learn from me if you like to eat.
Homemade tofu
Prepare half a bowl of soybeans and 1 bag (3g) of lactone, and add some water.
Practice: (1) Scoop half a bowl of soybeans, pour in appropriate amount of water and soak for one night, so that the dried beans can fully absorb water, so that the soybean milk will be fine and the pulp yield will be high. When the volume of soybeans is much larger than that of dried soybeans, it is ok.
(2) After the soybeans are soaked, take them out and rinse them with clear water, pick out the bad beans, pour them into the wall-breaking machine, add 3 bowls of clear water, and start the wall-breaking machine to beat for at least 5 minutes, so that the soybean milk will be very delicate.
(3) After the soybean milk is prepared, filter it with a strainer to filter out the bean dregs, leaving delicate soybean milk. This step must be done.
(4) Pour the soybean milk into a small pot, turn on a small fire, and stir it with a shovel or spoon while cooking, so as to prevent it from sticking to the pot. After boiling, turn off the fire for 2 minutes and let it cool to 90℃. If your wall-breaking machine is heated without slag, just pour out the soybean milk and let it cool after stopping.
5] Pour a little cold water in a small pot, as long as it can melt the lactone. Pour in lactone and stir with chopsticks to completely dissolve it.
[6] Slowly pour the cooled soybean milk into the basin of lactone water, cover it, and wait 15 minutes, and the tofu will be ready, delicate and smooth as a mirror, even better than the outside.
knack for cooking
Tofu brain is ready. How to eat depends on your taste. If you like sweets, add some sugar. If you like salty food, pour some soy sauce and add some diced mustard tuber. Very good. If you want to make delicious tofu brain at one time, you must do the following.
First, soybeans should be soaked for one night in advance, and dried beans should not be beaten directly. Nowadays, many wall-breaking machines and soymilk machines support beating dried beans, so don't use them, and beat them after soaking.
Second, after the soybean milk is ready, the bean dregs should be filtered out with a strainer. Only exquisite soybean milk can make exquisite tofu. Don't waste bean dregs, you can make bean dregs cake, which is also delicious.
Third, the lactone should be dissolved in a basin, never in a bowl, because the hot soybean milk should be poured with lactone instead of lactone, and the order cannot be reversed, otherwise it will not succeed. The temperature of soybean milk should be around 90 degrees Celsius.
Fourth, after pouring out the soybean milk, skim off the floating foam with a spoon while it is still liquid, and the surface of the bean curd will be smooth.