Tofu brain is tender, smooth and refreshing. Northerners like to eat salty, and it will add various salty seasonings such as soup, lobster sauce, pickled mustard tuber and spicy sauce. It makes people feel dissatisfied; Southerners, on the other hand, like to eat sweet taste, and will add sweet-scented osmanthus honey, brown sugar juice, white sugar and other sweet mouth juices. If they taste it again, they will feel fresh, sweet and moved.

Whether you like the salty taste in the north or the sweet taste in the south, you can't do without the basic method of making bean curd. The raw materials of tofu are lactone and soybean, which is a kind of food with high calcium and high protein. The prepared tofu not only retains all the nutrients of soybean, but also makes the nutrients contained in it fully play after grinding, making tofu a delicious snack with high calcium and high protein.

Household tofu

Materials: 300g dried soybean, 2400g water, 5g gluconolactone and 30g cold water (mainly used for melting lactone).

manufacturing process

1 |

2 | Then mix 300g soybeans and 2400g water, pour them into the soymilk machine, press the start button, and let the machine make soymilk by itself.

3 | After the soybean milk is beaten, filter the soybean milk 1~2 times with a strainer to filter out the bean dregs that can't be completely broken, so that the tofu made is more delicate and smooth.

4 | Cook the filtered soybean milk in a small soup pot for a while and cook it thoroughly.

6 | After the soybean milk is cooked thoroughly, turn off the fire and cool for about 5 minutes, so that the temperature of the soybean milk can be reduced to 80-90 degrees. Pour the prepared lactone liquid into the soybean milk, and stir gently to make the lactone and soybean milk mix evenly. Finally, there will be floating foam on the surface, which should be removed.

7 | Pour the prepared soybean milk into the rice cooker, press the heat preservation button, and keep the temperature for about 15~20 minutes. The soybean milk in the pot will slowly solidify into tofu brain, and you can taste it after it is completely solidified.

So I suggest that you must try this tofu brain when you have time! High calcium and high protein, smooth and tender taste, the whole family scrambled to eat.