Area: Beijing snacks

Technology: boiling, stewing and stewing.

The production materials of bean curd brain: 500g of soybean, 50g of tender mutton150g, 250g of Tricholoma, 250g of soy sauce, 50g of garlic, 5g of chili oil and sesame oil, 5g of monosodium glutamate and pepper, 20g of refined salt, 250g of dried starch, 25g of cooked gypsum powder, appropriate amount of water, appropriate amount of chopped green onion and appropriate amount of Jiang Mo.

Tofu brain introduction: this product is a popular flavor food in the representative works of traditional snacks in Beijing, and is deeply loved by Chinese and foreign diners. It contains a lot of plant protein and other rich nutrients. Yuan Mei in Qing Dynasty said: "Tofu is far more delicious than bird's nest, and it is the first choice for people's diet."

The characteristics of tofu:

White and soft, marinated red, salty and fresh.

Teach you how to make tofu, how to make tofu.

1. After washing and soaking soybeans for several hours, add 3000 grams of cold water and grind them into a thin paste, filter them into soybean milk with a white cloth bag or a fine sieve, and grind them repeatedly until the bean dregs are not greasy.

2. Skim the floating foam on the surface of soybean milk, put it in a pot and boil it. At the same time, add gypsum water (gypsum powder is dissolved with a little water), pour it into a pre-prepared heat preservation barrel, pour the cooked soybean milk into the heat preservation barrel at one time to make the soybean milk and gypsum powder fuse and solidify into a whole, cover the surface with a dry cloth and let it stand for 5 minutes. The remaining foam is tofu brain.

3. Cut the mutton into pieces with a width of 1.6 cm and a thickness of 3 cm, soak Tricholoma in water for 5 hours, then mix in refined salt, repeatedly squeeze out the impurities of Tricholoma by hand, wash with water, remove the pedicle, and cut into pieces with a length of 1 cm and a width of 0.6 cm. Boil the hydrate of Tricholoma matsutake and Tricholoma together, and filter out impurities. Add refined salt and cold boiled water to garlic paste.

4. Add 3000 grams of water to the pot to boil, add mutton slices, pour seasoning, and thicken with starch to make brine. At the same time, heat a wok, put oil in it, stir-fry Chili peppers, pour pepper oil on mushrooms while it is hot, and then mix mushrooms with salt water to make a marinade.

5. When eating, put the slices layer by layer with a spoon in a bowl and pour the marinade. Garlic paste and Chili oil can be selected according to your own taste.

The main points of making tofu:

1. When adding gypsum water, it must be carried out above 80℃;

2. Tofu brain tastes delicate and delicious. Pay attention to grinding and seasoning. Food and efficacy: home cooking recipes

Tofu making materials:

Ingredients: boxed tender tofu, fungus, yellow flowers and mushrooms.

Seasoning: soy sauce, chicken essence, aniseed, garlic paste, Chili oil, starch, salt.

Teach you how to make tofu brain, how to make tofu brain is delicious.

Beijingers mix well when eating, and breakfast should be dry. Just leave the cake alone, and I always feel that something is wrong. Tofu brain tastes tender and smooth, and with salty and palatable halogen, it is not only delicious but also nutritious and easy to be absorbed by the stomach. Very suitable for children and the elderly. It is also the best partner of oil cake.

There are not only main ingredients such as yellow flowers and fungus in the marinated bean curd, but also chopped green onion and minced meat. Many Muslim snack bars have minced beef in their tofu. More specifically, the marinade of tofu is made of broth. At that time, I felt quite satisfied, but now that the living standard is good, the minced meat in this tofu brain is annoying. Now we eat a lot of tofu brain outside. Personally, I prefer vegetarian tofu brain. 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. Practice: 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. Detailed explanation of the practice of three fresh tofu in Henan snack

Region: Henan snacks

Technology: boiling, stewing and stewing.

The ingredients of Sanxian bean curd are: soybean 1500g, clean chicken 250g, fresh shrimp 250g, water-soaked squid 250g, cooked gypsum powder 100g, cooked lard 500g (about 75g), monosodium glutamate 15g, refined salt 25g and soy sauce/kloc.

Characteristics of tofu in three counties:

Bright color, delicious marinade, soft bean curd, suitable for all ages.

Teach you how to make three fresh tofu, how to make three fresh tofu.

1. Clean soybeans, wash them with clear water, soak them for 4-5 hours, grind them into thick slurry with a water mill, and pour them into a cloth bag (thin thread is also acceptable). While filtering, add clear water (about 1500g) and filter the slurry until it is clean. Gypsum is melted with warm water of about 1000g. Pour the slurry into the pot, bring it to a boil, put it into the jar, slowly pour the gypsum water into the jar while it is hot, and then tighten the cylinder cover, and it will become tofu brain in about 20 minutes.

2. Cut the clean chicken into shrimp-sized dices, put them into a paste made of 2 egg whites and 50 grams of wet starch, and stir well. Put them in a 50% to 60% hot lard pot and take them out for later use. Put the shrimp into a paste made of 2 egg whites, 50g wet starch, 25g flour and a little salt. After stirring, add 25g lard and stir well. Throw it into a 80% boiling water pot by hand, cook it thoroughly, and then take it out (shrimp should not stick to each other). Cut the squid into diced shrimps. Put 5000 grams of stock in the pot, add refined salt, monosodium glutamate and soy sauce, then add diced chicken, diced shrimp and diced squid to boil, and hook them into the flowing water to get the three fresh marinades. When eating, put the bean curd into a bowl, pour the three fresh marinades and the cooked sesame paste.

Key points of making three fresh tofu:

1. When grinding soybean milk, add water while grinding, not too much water. Thick water, less tofu brain;

2. Gypsum water should be added to the tank and stirred while adding. Detailed explanation of the practice of cold fragrant beans in Shanxi snacks.

Region: Shanxi snacks

Technology: others

Leng Xiang tofu is made of 400g of tofu, 50g of kelp, 50g of seaweed antlers, and appropriate amount of galangal, refined salt, water, white beans, spices, rice vinegar and sesame oil.

Leng Xiang Tofu Brain Introduction: Leng Xiang Tofu Brain is a kind of food ground from various beans, and it is a traditional folk snack in Quwo area. It is nutritious and contains a lot of protein, fat, inorganic salts and crude fiber. Eating regularly helps digestion, increases appetite, softens blood vessels and lowers blood pressure.

The characteristics of Leng Xiang tofu:

Seafood is rich in flavor, sweet and sour, nutritious and unique.

Teach you how to make Leng Xiang bean curd and Leng Xiang bean curd.

1. First put the tender tofu into a copper basin, let it cool, and then cover it for later use.

2. Soak 50g of kelp, 50g of seaweed antler and 50g of galangal respectively in water, then in warm water, and then in a solution prepared with 750g of cold water and a proper amount of refined salt 1 hour to prepare three kinds of Leng Xiang solutions. After the rich aroma is leached, the tofu can be cooked. Another 500 grams of high-quality white beans are cooked with spices and put into a container for later use.

3. When the tofu is put into a bowl, cut two or three pieces of tofu with a thickness of nearly 1cm in a copper basin with a special copper spoon, put them into a flat bowl, cut them into diamond-shaped pieces with a spoon, pour in the above three Leng Xiang liquids, add a spoonful of fragrant white beans, and drop a little soy sauce, sesame oil and rice vinegar.

Key points of making Leng Xiang tofu:

Note that the leaching time of 1.3 Leng Xiang solution should not be too short;

2. White beans are cooked and tasted before they can be eaten.