Ingredients: tender tofu, starch, vermicelli, celery, kohlrabi (tofu can also be used.

Dishes), crispy peanuts, oil peppers, soy sauce, vinegar, monosodium glutamate, pepper, pork strips (you can use braised beef or shredded chicken, which are the most authentic beef bean curd, called beef bean curd and shredded chicken bean curd respectively, and I use bacon strips instead). 1, diced radish and chopped celery; 2, about 50G of starch, we made four bowls; 3. Adjust the starch into water starch, not too thin or too thick, and don't have starch when adding water; 4. Boil four bowls of water in the pot. After the water boils, slowly pour in water starch. Be sure to pour slowly, stirring while pouring, otherwise it will form a block and affect the taste until it boils and bubbles; 5. Gently cut off the thin tofu pudding slices with a shovel; 6. Gently put the chopped tofu slices into the boiled starch paste until it boils again; 7. Take a bowl and pour in the right amount of soy sauce, vinegar, oil pepper, pepper and monosodium glutamate. Take another clean pot and add water to cook the vermicelli; 8. Pour the tofu starch paste into a bowl, about six or seven minutes full, and then add a proper amount of cooked vermicelli; 9. Sprinkle diced celery, diced radish and crispy peanuts! In some places, tofu brain is used as dessert, and sweet osmanthus and sweet noodle sauce are added.

Method 2

1, bean selection: Soybean is in the process of harvesting, drying, threshing, unpacking, storage and transportation.

, will be mixed with pure substances such as grass roots, bark, soil, sand, barren woman and metal fragments. Therefore, before use, pure substances, broken beans, moldy beans, moth-eaten beans and pure beans must be thoroughly removed. There are soybeans outside, and then they are ground into bean powder. 2. Choice of water: Making tofu requires a certain amount of water, and the quality of water is indirectly related to the quantity of tofu. Soft water is generally suitable for tofu. Deep well water, stream water, mineral water and seawater will all affect the yield and quantity of bean curd. It is forbidden to use lake water and reservoir water polluted by industrial wastewater. In order to choose the right water, test paper can be used to test, and water with pH value of 5-6 can produce acid-base reaction. 3. Filtering: take water from the bean powder, stir it into paste according to the ratio of 1: 5, and pour it into the filter; Then gradually add 13 parts of water to the list several times. Stir while adding water. Bend until the bean dregs are filtered out. Add the slurry to the pot and heat it to boil. 4. Preparation: Gypsum is the best coagulant for making tofu. Gypsum powder is difficult to solidify when it is indirectly sprinkled on the outside of soybean milk, and it must be made into slurry before it can be used. The preparation method is to take cooked gypsum powder San Qian (the dosage of soybean powder per catty), put it in a basin, and add the same amount of water to make it into paste. Carefully grind, crush and dissolve with hands or tools, and dilute with a small amount of water. After a short wait, gypsum with coarse particles will settle down and be suspended for later use. Repeat many times. 5. Beating: the raw soybean milk is filtered and boiled, so that the volume of residual soybean dregs does not expand or shrink. Therefore, the cooked pulp should be poured into the filter, and after the second filtration, the soybean milk with bad taste can be made. 6. Dot the brain: Tofu is made by pouring the coagulant into a container, fully stirring it, and immediately rushing into the cooked pulp. This is the so-called anti-dot. Stamp immediately after clicking. After shrinking for about 10 minutes, the amount of soybean protein can be well solidified, that is, delicious and nutritious tofu brain can be made. tofu

7, the practice of tofu brain halogen: First, water lily and fungus, cut some onions and Jiang Mo. After adding halogen, the production of halogen is as simple as that of noodles. Pour the base oil out of the pan. When the oil is hot, add shredded lean meat, shredded green onion and Jiang Mo. We add a proper amount of water, once cultivated yellow flowers and auricularia auricula, thicken with water starch and beat eggs.

Family production method

Making it at home is very simple, just prepare a little glucono delta-lactone (available in food additive stores). Specific method: After the soybean milk is boiled, add glucono delta-lactone while it is hot, stir with clean chopsticks, and then let it stand. Soymilk can be made with soymilk machine or bought. If you plan to make two bowls of tofu, you can soak a handful of soybeans in advance and mature soybean milk by soybean milk mechanism. Glucono delta-lactone is about the size of a small nail. It should be noted that when making tofu brain, never use stainless steel spoons, chopsticks and other utensils. After the bean curd is made, you can put seasoning according to your own preferences.

Edit other practices in this paragraph.

The raw material formula of Beijing bean curd is: 5 kg of shredded soybean, 0.5 kg of cooked gypsum powder/kloc-0, 225 g of dried water chestnut powder, 3.25 kg of Lentinus edodes, 250 g of pepper, 500 g of garlic paste, 500 g of refined salt, 0.00 g of soy sauce/kloc-0, and sesame oil/kloc-. 1. Making tofu: (1) Soak soybeans in cold water (it takes 3-6 hours in spring and autumn, 1 hour in summer, and five or six hours in winter, so it can be wrapped in warm water in cold weather), and add about 15 kg of water to grind them into a thin paste. The finer the better. Then add cold water 15 kg, mix well, put it in a cloth bag and filter out the slurry repeatedly until the bean dregs are not greasy, and it is appropriate to give 35 kg of slurry to 5 kg of beans. Then skim off the floating foam on the pulp, float it with fire, then scoop out 1/3 pulp, put it in another basin, and pour the remaining pulp into another insulating porcelain barrel, and also skim off the foam on the surface. (2) Put the cooked gypsum powder into a wooden spoon, add 0.5 kg warm water and sink it into the slurry of the porcelain barrel, then lift it, then turn the wooden spoon sideways and pour gypsum into the slurry, and then pour the scooped 1/3 slurry into the slurry of the porcelain barrel, so that the slurry and gypsum can be fully mixed during tumbling. After standing for 5 minutes, skim off the floating foam, and the tofu brain condenses below. 2. Salt water pouring: sliced mutton. Wash Tricholoma, juice with a little more water, take out Tricholoma and cut it quickly. Mix mushroom juice, garlic paste, salt, water chestnut and about 2 kilograms of water to make a thick juice for use. Add 30kg of cold water to another dry pot to boil, add the sliced mutton, add salt, soy sauce and monosodium glutamate, then boil, that is, pour the prepared sauce and stir it, then pour it into another incubator, sprinkle with Tricholoma, and pour in the pepper fried with hot hemp. 3. When eating, first put the tofu in a bowl, pour the salt water and Chili oil on the tofu and sprinkle with garlic. Product features: white, soft and tender, fresh and slightly spicy, with sesame seed cake to eat, unique flavor. Basic materials of gypsum bean curd flower: 50g of cooked gypsum powder, 0/000g of dried soybean/kloc-,25g of raw vegetable oil, 200g of soy sauce, 0/00g of douchi/kloc-,0/0.5g of pepper/kloc-,0/50g of cooked pepper/kloc-,0.5g of monosodium glutamate, and scallion. 1. Soak the dried soybeans in water for about 6 hours (after changing the water for 2-3 times, grind them into slurry with a stone mill, filter out the bean dregs, put them in a pot to boil, and then add vegetable oil to disperse the foam. In another pot, add 1 50g of water to melt gypsum powder, then pour the pasted soybean milk into the pot, cover it, and form a dough after about1hour. Production materials (1 1 sheet) 2. Put soy sauce, pepper, lobster sauce (pressed into paste with a knife), cooked pepper, monosodium glutamate and onion (washed and chopped) into a bowl and put them into each small dish. When eating, put the tofu into a bowl filled with 1 sauce for each person, and dip the tofu in the sauce to eat. This product is characterized by the functions of relaxing the middle energizer, invigorating qi, clearing away heat and diminishing inflammation, quenching thirst and promoting diuresis. It can be used for treating fever, polydipsia, turbid qi in lower gastrointestinal tract, heatstroke and antipyretic toxicity. Fried bean curd belongs to the cuisine: Shandong cuisine. Basic materials: 500 grams of tender tofu, 50 grams of dried seaweed and 25 grams of pickled wild vegetables. Production method: 1. Washing wild vegetables, squeezing into powder, and cutting into powder together with dried seaweed; 2. Cut the green garlic seedlings into sections, peel the tender tofu slices and mash them; 3. Heat the oil to 60% heat, put the minced onion and ginger into the pot, then add the bean paste, dried rice, potherb mustard, refined salt and cooking wine, stir-fry for 3 minutes, serve, and sprinkle with onion and bean curd.

That's it. Ingredients: 50g carrots, a little sesame oil, 80g tofu+0 original crab roe, 80g corn kernels and two cucumbers. Salt and essence, white powder and a little pepper. Steps: 1, cucumber, carrot and coriander are washed and chopped respectively, and corn kernels are also washed, and they are used together with tofu and plain crab roe. 2. Put the bean curd brain in a steamer and steam it for 4-5 minutes, then take it out and put it in the center of the plate. 3. Heat 2 tablespoons of oil in the pot, add the remaining materials, all seasoning oil and 1 bowl of water, stir-fry until cooked, and pour it on the tofu. Raw materials of bean curd with cloud slices: white jade bean curd, quail egg salt, monosodium glutamate, salad oil, sugar and raw water chestnut powder. Production: (1) quail eggs are shelled, steamed in a spoon, taken out and made into cloud slices for later use. (2) After the tofu is processed, stir-fry it in a pot, add seasoning, thicken the pot, put it in a plate, and then put the cloud slices on it.

Practice of gourmet world:

Raw materials:

Soybean, pork, scallop, day lily, fungus.

Production method:

1. Wash soybeans and soak them in clear water for more than four hours;

2. Pour the soaked soybeans into the soymilk machine, pour a proper amount of water and cook the soymilk;

3, the internal fat is melted with a little cold water;

4. Filter out the bean dregs in the soybean milk, cool it to 80-90 degrees, pour it into the internal fat, cover it and let it stand for 20 minutes.

5, pork belly diced, scallop diced, day lily soaked in water and cut into small pieces; Soak auricularia auricula in warm water to remove roots, wash and tear small flowers, and cut ginger into powder;

6. Marinate diced pork and scallops with soy sauce, cooking wine and water starch for 10 minutes respectively;

7. Put a little oil in the pot, add Jiang Mo and minced meat and stir-fry until it turns white, add scallops and stir-fry evenly, add cucumber and fungus, stir-fry for a while, pour in soy sauce for seasoning and coloring, pour in appropriate amount of water and boil, and finally add water and starch to thicken.