Method 1 of bean curd
How to make tofu brain at home? As we all know, ordering tofu is a science, and it is too difficult to make home-cooked dishes. So here I will introduce the method of making tofu brain with boxed tender tofu.
1. Dice auricularia auricula, yellow flower and shiitake mushroom, stir fry in a wok with a little oil.
2. Add soy sauce and stir-fry to taste, then add appropriate amount of water, aniseed and chicken essence, and add water starch to thicken after the water boils. Finally, put a little salt.
3. Unpack the boxed tender tofu, scoop out the tofu horizontally with a spoon, put it in the pot, and turn off the heat after 2 minutes.
4. Put the prepared bean curd into a bowl and add a little garlic and Chili oil.
Tips:
The above practices can make tofu taste better. We can also scoop tofu into a bowl and pour the prepared marinade, which is more like eating tofu brain outside.
Method 2 of bean curd
Practice: Take a container, dissolve a little lactone with a little cold water, cool the freshly made soybean milk to about 80 degrees, pour it into a lactone bowl, cover it and let it stand for about 20 minutes.
Note: the amount of lactone should be controlled, and the proportion is equivalent to 700-800 ml of soybean milk, and about one spoonful (including 5ml of lactone) is enough.
The temperature must not be too high, otherwise it will turn sour and flocculent.
After pouring lactone, be sure to cover it and let it stand for a period of time, during which it must not be stirred or moved.
Finally, pour your favorite marinade or drop some delicious food, pour some soup and sprinkle some shrimp skin. You can eat whatever you want anyway.
Eating in the south seems to be sprinkled with sugar.
The raw material formula is ground into 5kg of crushed soybeans, 5 kg of lean mutton 1.5kg, 225g of cooked gypsum powder, 3.25kg of dry magnesite, 250g of Tricholoma, 5g of pepper, 50g of garlic, 0/00 g of refined salt 100g of soy sauce, 50g of Chili oil 100g of sesame oil/kloc-.
manufacturing method
1. Making bean curd: (1) Soak soybeans in cold water (it takes 3-6 hours in spring and autumn, 1 hour in summer, and five or six hours in winter, so it can be wrapped in warm water in cold weather), add about 15 kg of water and grind into a thin paste. The finer the better. Then add cold water 15 kg, stir evenly, put it in a cloth bag and filter out the slurry repeatedly until the bean dregs are not greasy, and it is appropriate to add 5 kg of beans to 35 kg of slurry. Then skim off the floating foam on the pulp juice, float on the fire, scoop out 1/3 pulp juice, put it in another pot, pour the remaining pulp juice into another insulating porcelain barrel, and also skim off the foam on the surface. (2) Put the cooked gypsum powder into a wooden spoon, add 0.5 kg warm water and sink it into the slurry of the porcelain barrel, then lift it, then turn the wooden spoon sideways to pour gypsum into the slurry, and then pour the scooped 1/3 slurry into the slurry of the porcelain barrel, so that the slurry and gypsum can be fully mixed during tumbling. After standing for 5 minutes, skim off the floating foam, and the tofu brain condenses below.
2. Salt water pouring: sliced mutton. Wash Tricholoma, juice with more water, take out Tricholoma, and cut it quickly. Use mushroom juice, garlic paste, salt and water chestnut about 2 kg to make a thick juice for use. In another dry pot, add 30kg of cold water to boil, add the chopped mutton, add salt, soy sauce and monosodium glutamate, and then boil, that is, pour the prepared sauce and stir, then pour it into another thermos, sprinkle with Tricholoma, and drizzle with pepper fried with hot hemp.
3. When eating, first put the tofu in a bowl, pour salt water and Chili oil on the tofu, and sprinkle garlic.
Product features: white, soft and tender, fresh and slightly spicy, with sesame seed cake to eat, unique flavor.
Method 3 of bean curd
Raw material: soybean water
Gluconolactone sold in domestic chemical raw materials stores or flavor and fragrance stores is white crystal, similar to raw salt. Molecular formula: C6H 10O6.
1, the practice of tofu brain
If you have a soymilk machine, it's really not difficult.
The concentration of soybean milk is: soybean: water = 1: 15 (not thinner than this).
After the soybean milk is boiled, let it cool.
After lactone is dissolved in a little water, pour in soybean milk and stir well. My ratio is 700ml soybean milk, plus 1 teaspoon lactone.
When soybean milk is heated or cooked in water, the temperature of soybean milk reaches about 80℃, and it is kept for 65438 05 minutes, and then solidified.
2. The rest of the programs are all brine.
Method 4 of tofu brain
Ingredients: day lily, fungus, chicken essence, egg (one)
Practice: Choke the pot with an octagonal, add cauliflower and fungus, stir-fry slightly, add appropriate amount of water, salt and a piece of chicken essence. After the pot is boiled, hook it, sprinkle with egg blossoms and turn off the heat.
Bean curd in Kazuhiro Mori bowl, pickled and seasoned with fermented milk and sesame sauce (peanut butter) juice.
Seasoning:
1, 1 tablespoon egg white, half teaspoon starch;
2, a little onion ginger wine;
3, a little cooking wine;
4.3 bowls of stock, 1 teaspoon salt, a little pepper, 4 tablespoons water starch.
Exercise:
1. Wash the shrimps, remove the mud intestines, and mix in a little egg white and starch;
2. Wash the sea cucumber, add water with onion ginger wine, cook for 10 minute to remove fishy smell, then take it out, pour water on it and slice it;
3. Wash scallops with clean water for half an hour, add a little cooking wine and steam until cooked, and take out the silk; 4. Boil the broth in the seasoning, add dried Beth, sea cucumber, ginkgo and shrimps to boil, reduce the heat and add other seasonings.
5, slowly slide into the tofu brain, turn off the fire after a little cooking, sprinkle with washed and chopped parsley.
Key tip:
1, as long as three kinds of materials including seafood and sliced meat can be three fresh,
Lean meat, fish fillets and chicken slices can be used, and the content is not limited.
2. Tofu brain is tofu brain, but traditional tofu brain is more suitable.
Can not be solidified with pectin powder, so as not to be dissolved by heat.
Method five of tofu brain
1, soybean 100g.
2. Soak the soybeans in cold water for several hours, and remember to change the water while it is hot.
3, the soybeans full of water are obviously blessed, and there are no wrinkles at all!
4. Formula: 100g soybean & & 1000ml water +2.5g internal fat (JMS can increase or decrease water or internal fat according to its own preference).
Method five of tofu brain
1, soaked in beans and ground. Generally, the weight ratio of water to beans is 7: 1, and half a catty of beans can use1750g of water;
2, killing foam. No defoamer, you can use a little salad oil instead;
3. Boil the pulp. The optimum temperature is about 95 degrees Celsius. In actual operation, it is generally boiled, and it is not necessary to boil for 3 minutes;
4. Paste application: stir a proper amount of gypsum or lactone with a small amount of water (the coagulant can be bought from the shelf, and the dosage will be indicated on the package. Generally, the amount of gypsum powder is three thousandths to five thousandths of the amount of soybean milk, and the amount of lactone is one thousandth to two thousandths). Put it in a container filled with tofu and pour out the cooked soybean milk while it is hot (it takes about 85 degrees Celsius to make lactone tofu and 95 degrees Celsius to make gypsum tofu). If you think that soybean milk and coagulant are not completely mixed,
5. Tofu brain: After the pulp is cooked, cover the container and let it stand for 5- 10 minutes, which is the fresh and delicious tofu brain.
6. Make seasoning: pour water into the pot, douban, salt, spiced powder and sugar juice. When the pot is boiled, add vermicelli and chicken powder, and pour human powder to make a marinated soup. When eating, put the bean curd brain into a bowl, pour in the marinated soup, and pour in the appropriate amount of chives, sesame oil and hot sauce.
7. Features: the marinade is delicious, the bean brain is soft and tender, the color is bright, the nutrition is rich, and it is suitable for all ages. It is eaten with sesame cakes and fried dough sticks, and has a unique flavor.