Tofu brain is called water tofu in our place. I ate sweet bean curd with sugar from snacks, so I think sweet bean curd is delicious. When I was a child, I saw others eating salted tofu brain, but it was actually eaten as a bowl of vegetables, similar to soup and the like. Sweet is probably only eaten as a snack.
When I returned to Beijing, I saw someone else selling a bowl of tofu brain in Xiyuan Hospital. Tofu is smeared with soy sauce and dotted with chopped green onion, which looks very attractive. For me who was tired when I got off the train and immediately transferred to the subway, I especially wanted a bowl. I just think about the sweetness of tofu brain in my mind, but it is salty and strange to eat in my mouth, which is very uncomfortable.
I wrote an article about tofu brain, and a friend exclaimed: Do you eat sweet tofu brain? I told him: so you eat salted tofu brain! Sweet in the south and salty in the north are the natural characteristics of China people's diet, which mainly reflects the influence of the environment on people's diet taste.
The humidity in the south is high, and the human body evaporates less. There is no need to add too much salt, so people tend to have a light diet. Sugarcane is also abundant here, so southerners love sweets. Southern cuisine is also sweeter than northern cuisine, which is related to the fact that China's sugar industry started in the south.
China has been producing sugar from sugarcane for more than 2000 years. Sugarcane juice is one of the sacrifices during the Warring States period, called? Zhejiang? It is the sugar juice squeezed from sugarcane, and the sugar crystals have not yet formed. By the Tang Dynasty, the sugar areas in China had expanded from Guangdong and Fujian to Sichuan and Hunan.
Enter16th century, begin? South sugar shipped to the north? Sugar has become one of the main commodities in North-South communication. The southerners who gave birth to sugar prematurely had higher sugar per capita than the northerners, while the northerners didn't eat much sugar, not because they didn't eat it, but because there was little sugar before. This kind? South sweet and north salty? Regional dietary differences have continued to this day.
In addition, the north is dry, and the evaporation of human body is large, so it is necessary to supplement more salt, which is salty. Coupled with the cold climate in the north, people are used to eating salty and greasy dishes.
Eating habits are hard to change. The climatic characteristics and material conditions in different regions are the main reasons for the formation of local taste characteristics. When people's eating habits are formed, it is difficult to change their basic tastes. Therefore, which kind of bean curd is delicious, salty or sweet, depends on personal taste, and the one that suits you is the best.
Let's share the method of making tofu brain at home.
To make tofu brain at home, you only need to add a little gluconic acid δ -lactone to the prepared soybean milk, which is very simple, and the most important thing is cleanliness and hygiene.
Homemade tofu
Ingredients: about 75g soybean and 900ml water.
manufacturing method
1. Wash soybeans (do not use aged beans) and soak them in cold water for one night (6-8 hours in summer and 10- 14 hours in winter).
2. Soymilk can be made by household appliances such as soymilk machine and wall-breaking machine, or it can be made by traditional methods without machines. The method is as follows: the soaked soybeans are ground, and the more broken the better. Put it in a pot, add some water and cook it over medium heat. You must keep stirring when cooking.
Turn down the minimum heat and cook for a while after boiling. When it is slightly cold, turn to medium heat and then turn to low heat. Turn off the fire after two or three times.
3. Pay attention to the ratio of soybean milk to gluconic acid δ-lactone. Generally, 400ml soybean milk is mixed with 1 g gluconic acid δ-lactone. And so on, 800ml with 2 grams, 1000ml with 2.5g, 1200ml with 3 grams. (gluconic acid δ-lactone was bought online, 3 grams in a small bag for home use. )
4. I used 800ml soybean milk here, and the amount of δ -lactone gluconate used was 2 grams. Prepare a metal container with a lid, which is airtight. Pour 20-30ml warm water into a container, add 2g of gluconic acid delta-lactone, and shake the container to completely dissolve gluconic acid delta-lactone.
5. After the soybean milk is cooked, wash it down slowly along the container wall, and then wash it down quickly. Don't push too hard. Then cover it and let it stand for 20 minutes to solidify.
skill
A, the ratio of dry soybeans to water is 1: 12, namely 50g beans and 600ml water, and the ratio of soaked wet soybeans to water is 1: 10, namely 100g beans and 1000ml water. Slowly adjust the proportion according to your own taste. If there is less water, the taste of tofu will be strong. Too much water tastes bad.
B, the ratio of soybean milk to gluconic acid δ-lactone is very important, the ratio is wrong, and the product is egg-shaped. If tofu has been shaped, but it tastes sour, it is that there are too many δ -lactone gluconate. Adjust the proportion next time and put less.
C. After the soybean milk is cooked, it should be poured into a container with adjusted glucono-delta lactone, which should be washed down slowly along the container wall first, and then washed down quickly. Don't push too hard.
D, bean curd brain has solidified after standing for 20 minutes. At this time, you will feel that the tofu brain is very fragile and oozes a lot of water. Let it stand for a while, and you will obviously find that it solidifies better.
Tofu brain is rich in fragrance, tender and smooth in taste, salty and sweet as you like.