Bean brains in the north are generally salty and salty, including soybeans, vermicelli, day lily, fungus, leeks and Chili oil, according to your own preferences.
Tofu brain is delicious but not easy to make. Most people choose to eat out. Most of the tofu brains sold outside are made of lactone or syrup. If you are too lazy to go downstairs to buy, you will only be wronged. Today I'm going to teach you a way to make tofu brain, without adding lactone or starch.
The practice of tofu brain:
First, you must have soybeans to make tofu brain. First, pick some soybeans with full grains and soak them for more than 4 hours, and the pulp yield will be higher.
Second, beat the soaked beans into soybean milk. The thicker the soybean milk, the better it tastes. Make it as thick as possible. This does not require deliberate proportions.
Wash soybeans and soak them in clear water for more than 4 hours.
This is filtered soybean milk.
Third, filter the beaten soybean milk, filter out the bean dregs and put it at room temperature, so that the tofu made is more delicate.
Fourth, after the soybean milk is ready, we can prepare four eggs, which is the amount of two people. Stir the eggs evenly and filter.
The soybean milk is cold, and the egg liquid has been filtered. Mix the two liquids and stir well. Note: The ratio of egg liquid to soybean milk is 1: 1.5. Divide the stirred liquid into two bowls and cover with plastic wrap.
6. boil a pot of water. After the water boils, steam the mixture of eggs and soybean milk in a pot for 15 minutes.
Seven, when steaming tofu brain, you can make marinade. Common ingredients here are day lily, fungus and vermicelli. Boil a pot of water, add chopped day lily and fungus, cook these dishes, add some fried meat, add salt and soy sauce to taste, and finally add water starch to thicken the marinade. I made my own marinade without vermicelli, and finally sprinkled some sesame oil, and the marinade succeeded.
Steamed tofu tears off the plastic wrap, and the surface is smooth and flat. You can eat it with homemade marinade. You can add mustard tuber if you like. Tofu made in this way also looks delicious. Dig a spoonful with a spoon, it is white and tender, and it will be memorable when eaten in your mouth!
This is tofu.
Making tofu brain in this way at home may be more expensive than selling it outside, but the nutritional value is definitely better than selling it outside. In addition, two eggs supplement the necessary protein. If you don't like eggs, you can try this.
Cooking tofu brain at home can also be matched with other foods, such as steamed bread, steamed stuffed bun, bread, pancakes and so on. And you can also fry a side dish, which is much richer and healthier than eating out!
Friends, after reading my description, have you learned to make tofu brain? If you feel that the description is not enough, you can also watch my video introduction, which is more detailed and intuitive.