The principle of making tofu flower: Soymilk (protein colloid) coagulates when it meets gypsum (strong electrolyte). Experimental drugs and instruments: Soymilk, gypsum instruments: Shi Ying glass cups (two), chopsticks (one pair), alcohol lamp, household tripod, brush, stainless steel bowls (three, two large and one small) and disposable paper cups (several). Heat the ground gypsum to about 16 C in a stainless steel bowl; Dissolve that plaster of Paris prepare in (2) in water, and then uniformly brushing the plaster wat on the wall of a 25ml stainless steel bowl with a brush; At the same time, pour the hot soybean milk in (1) into a stainless steel bowl painted with gypsum water, and let it stand. (If tofu is to be made, filter the tofu flower in (4) to remove water.) Fourth, it shows that the method of making tofu flower is simple and the success rate is 1%. Besides taking high protein, it can also supplement calcium, which is the best food for children to take calcium, with good quality and low price; But it must not be eaten with onions or garlic, and it is not allowed to cook a pot with spinach. Simple method: materials: soybean, chestnut powder, gypsum powder, various seasonings. Production method: soak soybean in water for 3 hours, wash off the skin of soybean, add clean water to grind, filter residue with gauze, and take soybean milk water to boil. Mix a proper amount of chestnut powder and gypsum powder with 25 grams of water, take gypsum powder water in one hand and boiled soybean milk in the other, and pour them into a large basin quickly at the same time, so that the two water columns collide, don't stir, and cover them with a lid. After 2 minutes, they will become tofu flowers, and various seasonings can be added when eating. Homemade tofu brain 1. The practice of tofu brain If you have a soymilk machine, it is 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 the lactone is dissolved in a little water, pour in the soybean milk and stir it evenly. My ratio is 7ml soybean milk, plus 1 teaspoon lactone. The soybean milk is heated or steamed in water, and solidified after the temperature of the soybean milk reaches about 8℃ for 15 minutes. 2, the rest of the program is bittern. Ingredients: water-soaked day lily, fungus, chicken essence, egg (one) Practice: a grain of star anise is used to choke the pot, add cauliflower fungus and stir-fry slightly, and 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 fire. Tofu pudding in Kazuhiro Mori bowl, marinated, and seasoned with fermented milk and sesame sauce (peanut butter) juice. Seasoning: 1. 1 tablespoon of egg white and half a teaspoon of starch; 2, a little onion 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. Practice: 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 1 minutes to remove fishy smell, then remove, shower and slice; 3. Wash scallops in water for half an hour, add a little cooking wine and steam them, and take out the shredded silk; 4. Boil the broth in the seasoning, add dried Bess, sea cucumber, ginkgo and shrimps to boil, change the fire to low heat, and add other seasonings. 5, slowly slide into the bean curd brain, turn off the fire after a little cooking, and sprinkle with washed and chopped parsley. Key tips: 1. As long as three kinds of materials including seafood and sliced meat can be three fresh, lean meat, fish fillets and sliced chicken can be used, and the content is not limited. 2, bean curd brain is bean curd, but traditional bean curd is suitable, and pectin powder cannot be solidified to avoid being dissolved in heat. Braised bean curd materials: 5g of carrot, a little sesame oil, 1 piece of bean curd, 8g of plain crab roe, 8g of corn kernels, and two seasonings of cucumber: salt, proper amount of monosodium glutamate, appropriate amount of white powder and a little pepper. 1. Wash the cucumber, carrot and coriander, cut them into pieces respectively, and wash the corn kernels, and reserve them with bean curd and plain crab roe. 2. Put the bean curd brain into a steamer and steam for 4-5 minutes, then take it out and put it in the center of the plate. 3. Heat 2 tablespoons of oil in a pot, add the rest materials, all seasoning oil and 1 bowl of water, stir-fry until cooked, and pour it on the bean curd. Essentials: Tofu brain can be bought ready-made, and coriander powder can be sprinkled at last. Three fresh bean curd materials: 1 shrimps, 1 strip of sea cucumber, 2 scallops, 2 ginkgo nuts, 1 bowl of bean curd, and 2 coriander. Seasoning: 1. 1 tablespoon of egg white and half a teaspoon of starch; 2, a little onion 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. Practice: 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 1 minutes to remove fishy smell, then remove, shower and slice; 3. Wash scallops in water for half an hour, add a little cooking wine and steam them, and take out the shredded silk; 4. Boil the broth in the seasoning, add dried Bess, sea cucumber, ginkgo and shrimps to boil, change the fire to low heat, and add other seasonings. 5, slowly slide into the bean curd brain, turn off the fire after a little cooking, and sprinkle with washed and chopped parsley. Key tips: 1. As long as three kinds of materials including seafood and sliced meat can be three fresh, lean meat, fish fillets and sliced chicken can be used, and the content is not limited. 2, bean curd brain is bean curd, but traditional bean curd is suitable, and pectin powder cannot be solidified to avoid being dissolved in heat. Stir-fried bean curd materials: 5 grams of tender bean curd, 5 grams of dried seaweed, and 25 grams of salted potherb mustard. Practice: Wash potherb mustard, squeeze and cut into powder, and cut into powder; Cut the green garlic seedlings into sections, peel the tender tofu slices and make mud; Heat the oil to 6% heat, put the minced onion and ginger into the pot, then add the bean curd paste, dried rice, potherb mustard, refined salt and cooking wine, fry for 3 minutes, put on a plate, and sprinkle with onion.