Gypsum, bittern, white vinegar, acid pulp, magnesium chloride, pickle water, gluconolactone, lemon juice, eggs. Among them, white vinegar reacts with soybean milk too quickly, and it is difficult to coagulate in large pieces. The water holding rate of the tofu flower is too low, so it is no problem to press it into tofu, but it can't be made into tofu brain. Anyway, I have tried it many times and failed every time.
Other things can make soybean milk into tofu brain, but each has its own shortcomings:
Gluconolactone, this thing is the simplest. But the dosage should be accurate, a little more bean curd will have sour taste, so I usually mix lactone with gypsum.
Gypsum will turn white when added with water. It is insoluble in water, and it is also white powder in water. Every time I use gypsum to order tofu brain, there is always a voice in my head asking: Can this thing be eaten?
Actually, I know plaster is harmless. But as a chef, I am very concerned about the psychological impact of the food production process on diners. There is a dish in my shop: stir-fried fat sausage, which tastes great. Everyone is hooked on it, but the chef who handles fat sausage can't eat a bite. Gypsum, acid pulp, pickle water and bittern also have this problem.
When the chef came, after repeated verification and comprehensive analysis of various factors, he finally confirmed that the most appropriate way to make tofu brain at home is to make tofu brain with eggs.
When the chef comes, he will explain in detail the whole process from soaking soybeans, how to control the concentration of soybean milk to making tofu brain, and ensure that after reading this article, anyone can easily make a bowl of fresh and smooth tofu brain at home without special materials, only three things are needed: soybeans, eggs and water.
Method and steps of make bean curd at home
1.100g of soybeans, cleaned, soaked in water for 6 hours, usually soaked in soybeans at night, and can be used the next morning.
2. Pour out the water for soaking soybeans, and prepare 1000g of water, the amount of water is10 times that of dry soybeans. All the water needed in the later process is taken from this 1000, thus limiting the concentration of soybean milk.
3. Soaked soybeans are beaten into soybean milk with water, and the water is taken from this 1000 Kerry. It doesn't matter if it is more or less. Sooner or later, the water will be poured into the soybean milk.
4. Use a steamer cloth or filter bag to filter out the soybean milk. This step can make the bean curd brain smoother. The filtered bean dregs can be used as flower fertilizer, fed to chickens and ducks, or made into bean dregs cake, but according to my practical experience, bean dregs cake tastes ordinary.
5. Filtered soybean milk and remaining water. Let's start cooking soybean milk.
6. Pour the remaining water into the heating bucket, heat the water first, and then pour the soybean milk into the bucket to mix with the water. Cooking soybean milk in this way can be done without stirring or burning the bottom.
7. Soymilk is boiling. Turn down the fire to prevent the pan from overflowing. Boil for 5 minutes, and the soybean milk will be cooked. Let it cool down for later use. Pay attention to the soy milk must be cooked, raw soy milk may cause diarrhea.
8. Beat the eggs in a bowl and add a little salt to break them up. Salt can increase the solidification a little, but the effect is weak, and it can also be omitted.
9. Scoop the soybean milk into the egg mixture and mix well. 1 egg is about 60 grams, and 300 grams of soybean milk can be added, just 1 serving.
Tip:
Here, the dosage of soybean milk is 5 times that of egg liquid. Note that this is the highest dosage, provided that the soybean milk is squeezed completely. If you use an ordinary grinder, it is recommended to reduce the dosage of soybean milk to 4.5 times, that is, 270 grams of soybean milk is used for 60 grams of egg liquid, which can ensure foolproof.
In addition, the solidification temperature of egg liquid is 70 degrees, so the temperature of soybean milk is 0-60 degrees. Remember not to exceed 65 degrees. If the temperature is too high, the egg liquid will be directly washed into egg flower soup. It is recommended that the temperature of soybean milk be 60 degrees.
10. Directly put cold water into the pot, and let the soybean milk solidify by heating;
1 1. After the water is boiled, the tofu brain is steamed for 5 minutes. You can try it with a bamboo stick. If the bamboo stick can stand, it will be steamed.
12. Tofu brain is seasoned, and sugar is added directly in the south to make sweet bean curd.
13. Salted bean curd, or tofu brain and old tofu, which is popular in southwest and north China, is one of the most common breakfasts.
14. traditional method of marinating bean curd brain: broth or chicken soup, cooked gluten, yellow flowers, fungus and starch, and scooped a spoonful into bean curd brain, which tastes smooth and has a strong meat flavor, but the cost is slightly higher, and most breakfast shops have stopped doing this.
15. The popular method is also much simpler: omitting the marinade and seasoning with soy sauce, Chili oil, sesame sauce, chives, mustard tuber, garlic water and coriander, which is more convenient and simple, and tastes good.
Tips
1. About bean curd and traditional steamed egg soup.
Egg custard is boiled with egg liquid and water, and the maximum amount of water can be twice that of eggs. Three eggs are steamed in a big bowl, which has a strong egg flavor.
Egg bean curd, 1 egg can steam a large bowl, and the taste is completely different from that of egg custard. There is no egg taste in bean curd, which is basically the same as that in the breakfast shop.
2. Do you want to cover the plate with steamed tofu brain?
A. The temperature of soybean milk itself is very high, so there is no need to cover the plate for steaming bean curd.
B. The temperature of soybean milk is low. When it is steamed, the surface will solidify first, and the inside is still liquid. The temperature difference between the outside and the inside is large, and the steamed tofu brain may be uneven. At this time, covering a plate can reduce the temperature difference between the inside and the outside of soybean milk and ensure that it is steamed smoothly. But if the plate is covered, the steaming time should be increased accordingly.
C. this explanation also applies to steamed egg soup.
There is actually no basis for saying that eggs and soybean milk can't be eaten at the same time. I analyzed that this statement may have originated from jokes and pranks, but it was passed around and taken seriously by some friends.
4. With regard to chives, pickled chives belong to pickles, which is unhealthy if eaten frequently. The chef came and suggested an early adopter: a handful of chives+salt, mashed with garlic mortar, and used after half a day. There is no leek flower, so is leek. The taste may not be the same as that of chives pickled for several months, but it is almost indistinguishable in tofu brain.
5. Regarding bittern and magnesium chloride, bittern is purified to be magnesium chloride, which is similar to white vinegar. It is no problem to make tofu, and the taste of tofu brain will be rough, because the reaction speed is too fast. Bittern doesn't react so quickly because it contains all kinds of impurities, so it can be used to make bean curd. Moreover, the bean curd made from bittern tastes like tofu, which is polarized. Some people think that this is the real taste of tofu, and others don't like it.
6. Finally, reiterate that the ratio of soybean milk to eggs is 5 times at most, provided that the soybean milk is squeezed out completely. If you use an ordinary pulverizer, it is recommended to reduce the dosage of soybean milk to 4.5 times, which can ensure foolproof.