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How to make tofu brain without inner fat?

When it comes to tofu brain, it seems that our friends in the south and the north have different views. "Is there a difference between sweet and salty tofu brain? In fact, sweet or salty, tofu brain is delicious, anyway, as long as they eat happy, there is no need to argue too much". Tofu brain is nutritious and delicious. In fact, do-it-yourself far less complicated, as long as in accordance with the ratio, step by step careful operation, to ensure that we will learn. The traditional tofu brain is made of lactone, but many friends do not have lactone at home, today to share with you a do not use lactone home practices, together with a look at it!

--Home version of tofu brain--

Preparation of ingredients: dried soybeans, water, white vinegar, cold white water.

Start making:

1. Prepare some dried soybeans and soak them in water for more than 6 hours in advance to soak them completely and make them bigger. (It's best to soak them a day and night in advance if they're generally eaten for breakfast.)

2, the soaked soybean into the cooking machine, and then add the appropriate amount of water, start the mixing program, the soybean into soybean milk, try to stir for a while, the soybean milk as fine as possible. The ratio of soybeans and water is 1:1, this ratio should be mastered, do tofu brain soybean milk consistency than usual drink soybean milk consistency is higher.

3, soybean milk after beating, to use the rice funnel filter once, the beaten soybean milk filtered and poured into the pot. (It is best to use a non-stick pot to simmer soybean milk, with an iron pot or other pots are easy to stick to the pot, the bottom of the paste.)

4, pour the soybean milk into the steamer, open medium-low heat steam soybean milk, during the wooden spatula constantly stirring. Simmering soybean milk on the way must not be away from people, because the process will have a lot of froth produced, it is easy to overflow the pot.

5, soybean milk boiling, with a spoon to skim off the excess froth, and then cook for another 5-6 minutes to ensure that the soybean milk is fully cooked.

6, so that the temperature of soybean milk about eighty degrees, you can white vinegar and cool white wine stirred, poured into the soybean milk and stirred, the ratio of white vinegar and cool white wine is 1: 2. At this time, we can look at the soybean milk has begun to turn into a soybean flower, cover and leave it for half an hour, the tofu brain is made, the top layer of water poured off, the following is the white flower of the tofu brain.

7, next to adjust a simple marinade, pot add two spoons of soybean paste, two spoons of water, half a spoon of salt, half a spoon of sugar and stir well, high heat boiling can be.

8, the solidified tofu brain with a spoon into the bowl, and then dripping with the marinade, a bowl of tender and delicious tofu brain is ready.

Finally, it is necessary to say here, if you love to eat sweet it does not have to seasoning juice, directly scoop the right amount of sugar or brown sugar syrup and mix well can be eaten; if you like to eat salty or spicy it can be according to their own tastes with green onion flowers and chili oil. Add your favorite seasonings, such as sesame sauce, chili, soy sauce, and chopped mustard greens, and you're good to go.

Tips for keeping tofu brain fresh:

1, if you can't finish the tofu brain, you can put it in a clean container with a lid. Then put it in the refrigerator for freezing. Generally so placed for two days the flavor will remain unchanged. But if you leave it for a long time, the taste will deteriorate. Sometimes the tofu brain will also be acidic, indicating that the tofu brain has begun to deteriorate, this time it should not be eaten.

2, you can also put the tofu brain in a cool and ventilated place to store. To prevent water evaporation, you can put the tofu brain in salt water. The water needs to be changed every three hours. In this way, the tofu brain can be kept for about two days, and it tastes more smooth and tender.

3, in order to prevent the tofu brain from spoiling, you can also cook it in salt water. This will keep it a little longer, and it tastes a little salty, and it's smooth and tender, and the texture is very good.

Isn't it very simple ah, learned to do at home to eat especially convenient oh! The tofu brain mixed with spicy soup to eat, it is a masterpiece.