Do you know that bean curd brain is actually the "predecessor" of tofu? Soybeans are ground into pulp, filtered and boiled, and then marinated to get bean curd brain, while bean curd brain will get tofu when it is further made. Traditional tofu brain is generally made of gypsum, but tofu brain made of gypsum is easy to get stones if it is eaten too much. Then today, I will share with you a family version of tofu brain. It is healthier without gypsum, and it is not difficult to do so. As long as you master the skills of bittern, the tofu brain made is not sour, smooth and refreshing. Don't miss out on friends who like to eat tofu brain. I will write down the detailed skills of ordering brine in the steps of the article, and I will definitely learn it after reading it.
Homemade bean curd
Ingredients: soybean150g, water 1200ml, gluconolactone 3g, warm water 30g.
1 Wash the soybeans and soak them in clear water overnight. If you are in a hurry, soak them for 3 hours.
2. After the soybeans are soaked, pour the water in the bowl, then pour the soybeans into the cooking machine, add 1200ml of clear water, and beat them into soybean milk. Beat them several times more, so that the bean dregs are less and the taste is more fragrant.
3. Filter the prepared soybean milk with a fine mesh screen or gauze, filter out the bean dregs, and weigh the filtered soybean milk. If there is no1200g, then add a proper amount of clean water by yourself, and make sure that the weight of soybean milk is1200g.
4. Pour the filtered soybean milk into the pot, boil it on low heat, while stirring it constantly. When the soybean milk boils for the first time, turn to low heat and continue to cook for 6 ~ 8 minutes, and then turn off the flame. Let the cooked soybean milk stand at room temperature for 2 minutes. Tips: When soybean milk boils for the first time, don't think that it is cooked. This is a false boiling phenomenon, which is caused by a substance called saponin in soybean milk. When the temperature reaches about 80 degrees Celsius, this substance will produce a lot of foam floating on the surface of soybean milk, which makes people mistakenly think that it is boiled. If it is directly used to make tofu brain at this time, it will easily cause poisoning after eating. When we see soybean milk boiling for the first time, we should continue to heat it and cook it for another 6-8 minutes before it is really cooked.
5. In these two minutes, we pour gluconolactone into a bowl and stir it evenly with 30 grams of warm water.
6. Press the heat preservation button in advance for the rice cooker (you can press the heat preservation button when cooking soybean milk), then pour the gluconolactone water into the rice cooker, then pour the soybean milk that has been left for 2 minutes into the rice cooker, stir it evenly with a spoon after pouring, then skim off the floating foam on the surface, cover it, and keep it warm for 20 minutes with the heat preservation function. Tips: When you order brine, the cooked soybean milk should not be allowed to cool for too long, because if the temperature is too low, the tofu brain will easily not solidify, but the freshly cooked soybean milk can not be used directly, because if the temperature is too high, the cooked tofu brain will be sour. Usually cool for 2 minutes, the temperature is just around 85 degrees, which is the most suitable for making tofu brain, so that the tofu brain will be not sour, smooth and refreshing.
7. After 20 minutes, the tofu brain has solidified. Look at the picture below. Do you feel very tender? The taste is not worse than that bought.
8. The prepared bean curd brain can be seasoned according to your own taste. I prefer spicy food, so I will directly use red oil Chili sauce to flavor it every time, which is spicy and appetizing. Little friends, don't make cakes with rice cookers. Use them to make bean curd instead of gypsum and bittern. It's smoother and healthier. Try it quickly.
Tips:
1, soybean milk must be filtered, otherwise there will be too much bean dregs, and the prepared bean curd will not taste delicate and will be eaten with powder dregs.
2. Cooking soybean milk must be thoroughly cooked. Don't be anxious to cook with a big fire, because soybean milk is easy to cook. Once it is cooked, it will be wasted.
3. If you have a soymilk machine at home, you can also use the soymilk machine to make soymilk directly. Because the soymilk machine usually comes with its own heating program, you can filter the soymilk and let it cool for about 2 minutes, then you can directly use it to make tofu pudding.