How to make tofu brain? It tastes smooth and not sour. Can you make tofu with the same formula? Tofu brain is a traditional food, which can be eaten from north to south. Its taste is soft and tender, and it melts in the mouth. Suitable for the elderly and children, so it can be well absorbed and digested. In some areas, tofu brain is also called tofu brain and tofu flower. There has always been a dispute between "sweet bean curd" and "salty bean curd", which has never stopped. Some people like sweet taste, others like salty taste, which is determined by personal hobbies.

In fact, tofu in our local area will be sweet and salty because of my different tastes. Sweet tofu is usually simple. Put it in a bowl and add a little sugar. In addition to soy sauce or soy sauce seasoning, we will continue to add various cold dishes, pickles, summer Mi Le, lettuce, vanilla and scallions according to our personal hobbies.

Step 1: Prepare all the raw materials of salted bean curd, then clean the prepared 150g dried soybeans, soak them for a period of time after cleaning, and soak them one night in advance, so as to improve the juice yield. Soak them at room temperature in winter and in a cold room when the temperature is high in summer.

The volume of soybeans soaked in the second step is obviously increased, and then soybean milk can be gradually ground; Put the soaked soybeans into the soymilk machine, add 1200ml cold water, and press the "soymilk button". The existing soymilk machines or wall-broken health preserving machines generally have electric heating function. It usually takes 30 minutes to cook while grinding soybean milk. After cooking, you can worry about it directly.

Step 3 If the soymilk machine has no heating function, you can grind the soymilk first, then carefully remove the soymilk residue, and then heat it. Soymilk must be cooked thoroughly to make tofu brain, and undercooked soy milk can cause food poisoning.

Step 4 In the case of grinding soybean milk, put the prepared 3g gluconic acid internal fat into a bowl. This internal fat can be directly applied when it is ordered home from the Internet, usually in a small bag, which is also very convenient to apply. Add an appropriate amount of warm water to melt it, about 20ml of warm water, and set aside the melted internal fat water for later use;

Step 5: After the soybean milk is ground, worry about the bean curd residue leucorrhea in the soybean milk. It's better to find an emery cloth with dense pinholes to worry about the leucorrhea of bean curd residue, so the worry will be stronger. After the trouble is over, you can squeeze out the soybean milk from the bean curd residue leucorrhea. The bean curd residue leucorrhea after the trouble can be used as chemical fertilizer for planting flowers or fried.

The sixth step is that the cooked soybean milk has just boiled, and the temperature will drop after filtering. It is about 80 degrees after actual operation in winter. At this time, soybean milk can be poured into the evolved internal fat. At this time, the temperature of soybean milk is necessary, and the temperature is preferably about 80 degrees, at least about 70 degrees;

7. Wash the carefully prepared soybean milk down from the sky, let the internal fat be mixed again, and pour all the cooked soybean milk in. As long as it is upside down, there is no need to mix too much, and the blood on the surface can be removed.