The general method of making bean curd brain is to grind net soybeans into bean curd, remove the skin and put it into clean water to soak for about 4 hours, and then fish out the bean curd when it swells into whiteness, and then pour it into the grinder or stone mill to grind it into fine bean curd, and filter the fine bean curd through a cloth, and then pour the slurry that has been taken from the soybean dregs into an iron pot, and then boil the slurry over the fire, and then pour it into a special bucket, and then boil the cooked gypsum in water, and then put it into the tile cylinder, and then pour the bean curd into it while it is hot for about 5 minutes, and then pour the bean curd into the bucket. Pour in while hot, about 5 minutes, that is, into the tofu brain.

Two 1, raw materials: soybeans, water, gluconolactone, domestic chemical raw materials stores or flavor and fragrance stores are sold, white crystals, similar to on$2 salt. Molecular formula: C6H10O6.

If you have a soybean milk machine, it really is not difficult. The consistency of soy milk is: soybean: water = 1:15 (can't be thinner than that) Boil the soy milk and let it cool. Dissolve the lactone in a little water and pour it into the soymilk, stirring quickly to combine. My ratio is 700ml of soymilk with 1 teaspoon of lactone. Heat the soymilk under water, or steam it, and keep the soymilk at a temperature of about 80°C for 15 minutes to solidify.

2, the rest of the program is the brine.

Raw materials: hydrated yellow cauliflower, fungus, chicken essence, egg (a)

Practice: a star anise dashi choking pot, add cauliflower fungus slightly fried, put the right amount of water, salt, a piece of chicken essence. After opening the pot, hook yawn, sprinkle egg, turn off the fire.

Sheng a large bowl of soybean flower, pouring marinade, another curd juice, sesame sauce (peanut sauce) juice to taste.

Seasoning:

1, 1 tbsp egg white, ? tsp cornstarch;

2, green onion, ginger and wine;

3, cooking wine;

4, 3 bowls of broth, 1 tsp salt, 1 tsp pepper, 4 tbsp water starch.

Practice: 1, shrimp wash, remove the mud intestines, mix a little egg white, starch;

2, sea cucumber wash, with onion, ginger and wine with water did not pass, cook for 10 minutes to deodorize, and then fished out, rinse, sliced;

3, dried scallop wash soak in water for half an hour, and then add a little cooking wine to steam, take out and tear the filaments;

4, seasoning in the broth to boil, add dried scallop shreds, sea cucumber, white fruit and shrimp to boil, change to low heat, add other seasonings.

5, slowly slide into the tofu brain, a little cooking that is off the heat and sheng out, sprinkle washed, chopped cilantro that is complete.

Tips:

1, as long as the three kinds of materials including seafood, meat can be three fresh, lean meat, fish, chicken pieces can be, and does not limit the content.

2, tofu brain that is soybean flower, but the traditional soybean flower is appropriate, can not use pectin powder coagulation, so as not to dissolve in the heat.

Three 1, choose beans: soybeans in the process of harvesting, drying, threshing, bagging, storage, transportation, etc., will be mixed into the grass roots, bark, mud, sand, gravel, stones and metal shavings and other debris. Therefore, before use, soybeans in the debris, broken beans, moldy beans, insect-infested beans, miscellaneous beans, etc. completely check to go, and then will be ground into soybean meal. ,]N=r

2, choose water: the production of bean curd brain needs a certain amount of water, water quality is good or bad, directly related to the quality of bean curd brain. The production of tofu brain is generally soft water is appropriate. Deep well water, stream water, mineral water, seawater, etc. will affect the yield and quality of tofu brain. It is strictly prohibited to use lake water or reservoir water polluted by industrial wastewater. In order to choose the appropriate water, available test paper test, choose pH 5-6 can produce acid-base reaction of water. vd|S

3, filtering: the soybean meal and water to 1:5 ratio stirred into a paste, poured into the filter sheet; then 13 parts of the water repeatedly and gradually added to the single. Add water while stirring. Until the dregs of the beans are strained out. Flow down the light pulp, add the pot, can be heated to boil.XR%

4, preparation: the coagulant of tofu brain to gypsum is good. But gypsum powder directly sprinkled in the soybean milk is difficult to solidify, must be made into pulp to use. Preparation is to take the cooked gypsum powder three money (per pound of soybean meal dosage), put into a basin, add an equal amount of water into a paste. Grind carefully by hand or tool, squeeze and dissolve, add a small amount of water for dilution. Wait for a moment, the coarser particles of gypsum downward precipitation, take its suspension for spare. Repeat several times.

5, pulp: raw soybean milk filtered after boiling, so that the residual volume of soybean residue expansion. Therefore, to cook the pulp, and then poured into the filtering sheet, after the second filtration, you can make a good taste of soybean milk. u#+Ah!

6, point brain: the production of tofu brain is the coagulant is poured into the container, fully stirred, immediately after the cooked pulp rushed into the called the counter-point. Point immediately after the lid. Expansion of pulp about 10 minutes, soy protein can be coagulated well, that is, the production of flavorful and nutritious tofu brain.