Tofu brain and tofu pudding are both intermediate products of tofu, and there is not much difference in composition. Tofu brain is the first to come out, it is tender and soft, and it is difficult to pick it up with chopsticks. It needs to be filled with a spoon. When the bean curd is solidified a little, it is bean curd. Compared with bean curd, it tastes slippery and can be picked up with chopsticks to eat. Tofu is made from tofu after it is compacted and solidified in a mold.
Tofu brain is a highly nutritious food made of soybean protein. Similar to old tofu (old tofu is slightly harder than tofu brain, but the shape is the same. Tofu brain is like a young girl, while old tofu is like a semi-old beauty. Tofu brain is mostly sold in the morning, and old tofu is in the afternoon. Tofu brain is marinated, and old tofu is accompanied by soy sauce and other vegetarian dishes. )
Tofu brain is a semi-finished product in the process of making tofu. Cooked and hot soybean milk reacts with coagulant, and soybean protein sol (that is, soybean milk) is protein agglomerated. If the ratio of reactants is appropriate and the reaction conditions (temperature, concentration, stirring degree, etc.) are appropriate, soybean protein will completely solidify to form tofu brain. It is one of the four treasures of Ganzhou (now Ganxian).
Tofu brain is a traditional snack in Tianjin, breakfast. At that time, there was a children's song: "If you want to be fat, open a tofu shop and fill your stomach with hot bean curd all day long." Bean curd is white, soft and tender, fresh and delicious.
Also known as old tofu, it is a high-nutrient food made of soybean protein. The absorption rate of tofu brain can reach 92-98%. Besides protein content, tofu brain [1] can also provide many kinds of vitamins and minerals for human physiological activities. Especially when gypsum is used as coagulant, it not only produces more finished products, but also contains calcium, which meets the needs of human body for calcium and has certain effect on preventing rickets and tooth dysplasia. Cooking skills of bean curd mainly focus on cooking, and its taste belongs to home-cooked bean curd, which is a semi-finished product in the process of tofu production. Soymilk is old tofu after being cooked with edible gypsum. Because the semi-finished products cooked with brine are inedible, the old tofu we often eat is cooked with edible gypsum. Use sugar to improve, add fire to boil, add wet powder, add soaked oil vermicelli, add appropriate amount of bean curd, and season with onion, salt and pepper. Its color is golden red and bright, and its quality is slightly thick. When you put it into a bowl, you can add dried seaweed, kelp silk, golden needle, diced leek, pepper and sesame oil, which is very fragrant. Soaking cakes and steamed sesame leaves is a favorite breakfast for Shanxi people.
The biggest feature of tofu brain is the tenderness of tofu, so it is called the brain in tofu, so you should master the skills of bittern. It requires simmering, not overflowing the pot, so that the bean curd is not sticky, bitter or astringent, and it should be simmered when it is marinated, as soon as the pot is opened. The cooking of brine should use fresh mutton slices and good mouth grinding soup, and the temperature should be well controlled, so as to keep the brine fresh.
When selling bean curd, it is also important to hold bean curd in a bowl with a flat spoon. The bean curd in the middle of the bowl should protrude like a small steamed bread, and then marinate it. After pouring the marinade, add garlic paste and Chili oil. Onion, coriander, processed seasoning
Food classification
salty taste
Add halogen or seasoning to bean curd, which varies slightly from place to place, and generally use day lily, fungus and so on. Meat stuffing is added to the north of China, and seafood such as kelp, laver and shrimp skin are used nearby in the coastal areas of China. There are even sesame sauce, Chili oil, coriander, soy sauce, vinegar, chives, garlic paste, chopped green onion and so on. Different tastes in different places mainly depend on halogen or seasoning.
Salty seasoning is generally added, and meat stuffing is added in the north, such as celery, mustard tuber, day lily and fungus; Seaweed silk, laver and shrimp skin are useful along the coast; There are also sesame sauce, Chili oil, coriander, soy sauce and vinegar; There are also chives, garlic paste, chopped green onion and so on, and the tastes vary from place to place mainly depending on the seasoning. Among them, there is also a kind of Hu spicy soup in Henan, which is called "bean curd soup mixed with Hu spicy soup", which is full of local characteristics, while the spicy bean curd in Sichuan is spicy and delicious, and has a unique flavor.
sweet taste
Sweet is usually added with syrup, sugar and brown sugar. Tofu flower is usually eaten cold in summer, and hot sugar water is added in winter. Some people will add ginger juice to the sugar water to drive away the cold or add mung beans, red beans, various fruits or rice balls for taste. A more novel way to eat it will be to add chocolate syrup and "chocolate bean curd" made of all over the sky, and then it will be served in Hong Kong.
The "sesame paste tofu flower" with black sesame paste is called "Taiji tofu flower" according to its appearance.
Production and production
Method 1
Ingredients: tender beancurd, starch, vermicelli, celery, kohlrabi (mustard tuber can also be used), crispy peanuts, oil peppers, soy sauce, vinegar, monosodium glutamate, pepper, and pork strips (braised beef or shredded chicken can be used, which are the most authentic beef tofu brain, called beef tofu brain and shredded chicken tofu brain respectively, and I use bacon strips instead).
method of work
1.Dice kohlrabi and mince celery;
2. About 50G of starch, we made four bowls;
3. Adjust the starch water into water starch, not too thin or too thick, just before the starch is added;
4. Boil four bowls of water in the pot. After the water boils, slowly pour the water starch. Be sure to pour it slowly and stir it while pouring it, otherwise it will form a block to affect the taste, until it boils and bubbles;
5. Gently cut off the thin tofu pudding slices with a shovel;
6. Gently put the chopped beancurd slices into the boiled starch paste until it is boiled again;
7. Take a bowl and pour in the right amount of soy sauce, vinegar, oil pepper, pepper and monosodium glutamate. Take another clean pot and add water to cook the vermicelli;
8. Scoop the bean starch paste into the bowl, fill it with about six or seven minutes, and then add a proper amount of cooked vermicelli;
9. Sprinkle with minced celery, diced kohlrabi and crispy peanuts!
In some places, tofu brain is used as dessert, and sweet osmanthus and sweet sauce are added to eat.
Method 2
1.Bean selection: In addition to harvesting, drying, threshing, unpacking, storage and transportation, soybeans will be mixed with pure substances such as grass roots, bark, mud, sand, heather and metal chips. Therefore, before being used, it is necessary to completely remove the pure substances, broken beans, moldy beans, moth-eaten beans, pure beans, etc. outside soybeans, and then grind them into bean powder.
2. Water selection: A certain amount of water is needed to produce bean curd, and the quality of water is indirectly related to the quantity of bean curd. Soft water is generally suitable for making bean curd. Deep well water, stream water, mineral water and seawater will all affect the yield and quantity of tofu brain. Lake water and reservoir water polluted by industrial wastewater are strictly prohibited. In order to select suitable water, test paper can be used to test, and water with pH value of 5-6 can produce acid-base reaction.
3. Filtration: take water from the bean powder, stir it into paste at the ratio of1:5, and pour it into the filter sheet; Add 13 part of water to the list gradually for many times. Stir while adding water. Bend until the bean dregs are filtered out. Add the light slurry to the pot and heat it to boil.
4. Preparation: Gypsum is the best coagulant for making bean curd. However, gypsum powder is difficult to solidify when it is indirectly sprinkled outside soybean milk, and it must be made into slurry before it can be used. The preparation method is to take cooked gypsum powder San Qian (the dosage of soybean powder per catty), put it into a basin, and add the same amount of water to make a paste. Carefully grind with hands or tools, crush and dissolve, and add a small amount of water to dilute. After a short wait, the gypsum with coarse particles will settle down and take its suspension for later use. Repeat it many times.
5. Pulping: The raw soybean milk is filtered and boiled, so that the volume of the residual bean dregs does not swell or shrink. Therefore, the cooked pulp should be poured into the filter sheet, and after the second filtration, the soybean milk with bad taste can be made.
6. Dot brain: Making tofu brain is to pour the coagulant into the container, and immediately rush in the cooked pulp after fully stirring, which is called anti-dot. Stamp it immediately after clicking. After shrinking for about 10 minutes, the amount of soybean protein can be solidified well, that is, the delicious and nutrient-free tofu brain is made.
7, the practice of bean curd brain halogen: First, water yellow flowers and fungus, cut some onion and Jiang Mo. After adding halogen, the halogen is as simple to make as the halogen for noodles with gravy. Pour the base oil outside the pan. When the oil is hot, add the shredded lean meat, shredded green onion and Jiang Mo. We are putting in a proper amount of water, once-developed yellow flowers and fungus, thickening with water starch, and beating eggs.
Method 3
Raw materials: soybean, pork, scallop, day lily, fungus.
Production method:
1, wash soybeans and soak them in clear water for more than four hours;
2. Pour the soaked soybeans into the soymilk machine, pour a proper amount of water and cook the soymilk;
3, the internal fat is melted with a little cold water;
4. Filter the bean dregs from the soybean milk, let it cool to 80-90 degrees, pour it into the internal fat, cover it and let it stand for 20 minutes.
5, diced pork, diced scallops, and daylily are soaked in water and cut into small pieces; Soak auricularia auricula in warm water to remove roots, wash and tear small flowers, and cut ginger into powder;
6. Marinate diced pork and scallops with soy sauce, cooking wine and water starch for ten minutes respectively;
7. Put a little oil in the pot, add Jiang Mo and minced meat and stir-fry until it turns white, add scallops and stir-fry evenly, add cucumber and auricularia, stir-fry for a while, pour in soy sauce for seasoning and soy sauce for color, pour in appropriate amount of water and boil, and finally add water and starch to thicken.
Method 4
Ingredients: boxed tender tofu Accessories: Auricularia auricula, yellow flowers and mushrooms
Seasoning: soy sauce, chicken essence, aniseed, garlic paste, Chili oil, starch salt
Steps: 1, Dice Auricularia, Yellow Flower and Lentinus edodes, put a little oil in the wok and stir fry.
2. Add soy sauce, stir-fry and 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 fire after 2 minutes.
4. Put the prepared tofu brain into a bowl and add a little garlic and Chili oil.
Family production method
Making at home is very simple, just prepare a little glucose lactone (available in food additive stores).
Specific method: after the soybean milk is boiled, add glucose lactone while it is hot, stir it with clean chopsticks, and then let it stand.
Soymilk can be made by soymilk machine or bought.
If you are going to make two bowls of bean curd, you can use a small handful of soybeans to soak them in advance and mature soybean milk with soybean milk mechanism. The amount of glucose lactone is about as large as a small fingernail.
It should be noted that when making tofu brain, never use stainless steel spoons, chopsticks and other utensils.
After the bean curd brain is made, you can put seasoning according to your own preferences, add a few drops of sesame oil and salt, put coriander on it, and stir it when eating.
Other practices
Beijing bean curd
The raw material formula is ground into 5 kg of chopped soybean, 5 kg of lean mutton 1.5 kg, 225 g of cooked gypsum powder, 3.25 kg of dried caltrop powder, 250 g of Tricholoma, 5 g of pepper, 500 g of garlic paste, 0/00 g of refined salt/kloc, 500 g of soy sauce and 0/00 g of Chili oil/kloc.
1. Making bean curd: (1) Soak soybeans in cold water (3-6 hours in spring and autumn,1hour in summer, 5-6 hours in winter, and warm water can be used for emergency use in cold weather), add about 15 kg of water and grind them into thin paste, and the finer the better. Then add cold water 15 kg, mix well, put it in a cloth bag and filter out the slurry repeatedly until the bean dregs are not greasy, and it is appropriate for 5 kg of beans to produce 35 kg of slurry. Then skim off the floating foam on the pulp juice, float it with large fire, then scoop out the pulp juice of13, and put it in another basin. Pour the rest of the pulp juice into another insulated 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 up, then turn the wooden spoon sideways and pour the 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 blended during tumbling. After standing for 5 minutes, skim off the floating foam, and the tofu will condense below.
2. Brine pouring: Slice the mutton. Wash the Tricholoma, juice with a little more water, take out the Tricholoma and cut it quickly. Use the juice of the mushroom, garlic paste, salt, water caltrop and about 2 kg to make a thick juice for use. In another dry pot, add 30kg of cold water to boil, add the sliced mutton, add salt, soy sauce and monosodium glutamate, and then boil, that is, pour the prepared sauce and stir it, and then pour it into another heat insulator, sprinkle with Tricholoma, and pour with pepper fried with hot hemp.
3. When eating, first put the bean curd in a bowl, pour brine and Chili oil on the bean curd, and sprinkle with garlic.
Product features: white, soft and tender, fresh and slightly spicy, eaten with baked wheat cake, with unique flavor.
Gypsum tofu flower
The basic materials are cooked gypsum powder 50g, dried soybean1000g, raw vegetable oil 20g, soy sauce 20g, lobster sauce100g, pepper powder1.5g, cooked pepper150g, monosodium glutamate 0g, and onion.
method of work
1.Soak dried soybeans in water for about 6 hours (after changing water for 2 ~ 3 times, grind them into slurry with a stone mill, filter off bean dregs, put them in a pot to boil, then add vegetable oil and disperse the foam. In addition, dissolve gypsum powder with a pot of 1 50g water, then flush the burnt soybean milk with foam removed into the pot, cover it with a lid, and make it into a ball after about1hour.
Production materials (1 1 sheet)
2. Mix the soy sauce, pepper powder, lobster sauce (pressed into sauce with a knife), cooked pepper, monosodium glutamate, and onion (washed and finely chopped) in a bowl and put them into each small dish. When eating, put the beancurd into a bowl, with the seasoning for each person 1 dish, and dip the beancurd into the seasoning in the dish to eat.
This product is characterized by its functions of widening the middle energizer, invigorating qi, clearing away heat and diminishing inflammation, quenching thirst and promoting diuresis. It can be used for treating fever, polydipsia, turbid qi in lower gastrointestinal tract, heatstroke, and antipyretic toxicity.
Fried bean curd
Cuisine: Shandong cuisine
Basic ingredients: 500g of tender tofu, 50g of dried seaweed and 25g of salted potherb.
Production method:
1.Wash potherb mustard, squeeze and cut into powder, and cut into powder with dried seaweed;
2. Cut the green garlic seedlings into sections and peel the tender tofu slices to make mud;
3. Heat the oil to 60% 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.
Braised bean curd
Ingredients: 50g of carrot, a little sesame oil, 80g of bean curd 1 sliced crab roe, 80g of corn kernels and two cucumbers. Appropriate amount of salt and flavor, appropriate amount of white powder and a little pepper.
Practice steps:
1.Wash cucumber, carrot and coriander, cut them into powder respectively, wash corn kernels, and set aside with bean curd and shredded 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 over the tofu brain.
Yunpian bean curd
Raw materials: white jade tofu, quail egg salt, monosodium glutamate, salad oil, sugar and raw water chestnut powder.
Production: (1) remove the shell of quail eggs, steam them in a spoon, and then take them out into cloud slices for later use.
(2) After the tofu is processed, stir-fry it in a pot, add seasoning, thicken the pot, put it in a plate, and then put the cloud slices on it.
Edible guide
Salty eating method
When eating bean curd, a pinch of swollen potato powder can be fished into a bamboo colander and scalded in boiling water.
Pick it up, put it in a bowl with more than ten seasonings, such as monosodium glutamate, chicken essence, white soy sauce, red soy sauce, red pepper, pepper powder, ginger powder, bean sprouts powder, diced mustard tuber and sesame oil, and then put the boiled bean curd in the bowl. Only the chopped green onion, celery leaves, crispy soybeans, fried flower kernels and prickly heat are vegetarian bean curd; Add a pinch of silver-like shredded chicken breast to make the shredded chicken tofu brain; If you add a spoonful of beef soup boiled with bittern oil, pepper, prickly ash, pepper, ginger, cumin, Pixian watercress, star anise, Rhizoma Kaempferiae, fennel, crystal sugar and refined salt, it is beef bean curd.
In addition, due to the different eating habits in the north and south of China, the choice of seasonings is also slightly different, and the flavors are different
Tips
It is best not to use chives as seasoning.
Old people and patients with iron deficiency anemia should especially eat less.
The north likes to eat salty and delicious bean curd, while the south prefers sweet bean curd.
The tenderness and smoothness of tofu brain depends on the added brine and heat, and the key to taste is the marinade.
Main efficacy
Tofu brain is rich in nutrition, containing many trace elements necessary for human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The digestion and absorption rate of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium requirement.
Tofu is a tonic, heat-clearing and health-preserving food. If eaten regularly, it can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production and quench thirst, and clean the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the functions of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the content of iron in blood in hematopoietic function; Tofu contains no cholesterol, and it is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. It is also a good food therapy for children, the sick and the elderly to supplement nutrition. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and hematologic cancer's disease. Sterol and stigmasterol in tofu are all effective components for inhibiting cancer.
Therapeutic effect:
Enhance appetite
Many people often suffer from loss of appetite in life, which will seriously endanger human health and gastrointestinal health for a long time. Therefore, experts remind them to eat more food with appetite-enhancing effect during illness. For example, tofu brain, which contains a large number of minerals and trace elements, is conducive to enhancing appetite, in addition to effectively promoting gastrointestinal digestion. In addition, eating more tofu brain can also promote the growth and development of teeth and bones.
Estrogen supplementation
The reason why gynecological diseases and gynecological tumor diseases are so high in recent years is mainly related to the disorder and deficiency of estrogen secretion in women. Especially for menopausal women, if estrogen secretion is disordered, it will induce various menopausal syndromes, and in severe cases, it may cause disease. Tofu brain contains a lot of phytoestrogens, which can effectively promote the secretion of estrogen in women, thus better protecting women's health.
Therefore, experts remind menopausal women that they should develop the habit of eating tofu and bean products every day in their daily lives. Only in this way can they better prevent menopausal syndrome and osteoporosis.
Taboos and side effects
People who are usually cold in the stomach, uncomfortable after eating or feel stuffy and queasy are forbidden to eat; Patients with chronic enteritis, diarrhea, abdominal distension, frequent nocturnal urination and nocturnal emission are not allowed to use it.
Tofu brain can't be eaten with foods containing high oxalic acid. The reason is that tofu contains high calcium, and calcium and oxalic acid can produce insoluble or insoluble calcium oxalate, which affects the absorption of calcium. For example, spinach, bamboo shoots and amaranth are high in oxalic acid, but if the cooking method is changed, it is still possible. If spinach, bamboo shoots and other foods with high oxalic acid content are first boiled, most of the oxalic acid can be removed and its influence can be reduced.
Bean curd had better not be cooked with spinach.
Spinach is rich in nutrition and is known as the "king of vegetables", but it contains a lot of oxalic acid, and every100g of spinach contains about 300mg of oxalic acid. Tofu contains more calcium. If both enter the human body at the same time, they can undergo chemical changes in the human body to generate insoluble calcium oxalate. The stones in the human body are deposited by insoluble calcium salts such as calcium oxalate and calcium carbonate, so it is best not to eat spinach and tofu together.