Twenty or thirty years ago, tofu brain was the standard for breakfast. A big bowl of bean curd and two fried dough sticks, only fifty cents. Now a small cup of bean curd 2 yuan, tender and sweet taste, is deeply loved by children.
How to eat tofu brain has always been controversial. Northerners think salty is authentic, while southerners think tofu brain should be sweet. The so-called radish cabbage, each has his own love, no matter how the taste is adjusted, the favorite is tofu brain. It used to be more troublesome to make tofu brain. Grind beans into soybean milk with a stone mill and add salt water. Only tofu workshops have it.
Nowadays, many families have soymilk machines, wall breakers and so on. It's much easier to make tofu brain, and you don't need brine and gypsum.
The homemade bean curd is made of gluconolactone, which is better than the brine and gypsum used in the past. It doesn't have the bitter taste of brine or gypsum, and it won't cause the loss of protein. Tofu has a high yield and is more convenient to use. The tofu is white, tender and smooth.
Using gluconolactone to make tofu brain, as long as we grasp the opportunity, we can succeed once. You can usually buy it in the supermarket. 3 g 1 bag is enough to make a pot. After half an hour, you can eat hot tofu brain at any time. Let me share with you the family practice of tofu brain, which is very simple. Please collect it and give it to your favorite friends.
tofu
Prepare dried soybeans and gluconolactone.
working methods
Step 1: Prepare 50g of dried soybeans and soak them in clear water for at least 8 hours. Soaked beans have a higher pulp yield. Don't beat soybean milk with dried beans.
Step 2: Pour the soaked beans into the wall-breaking machine, and add 300 ml of clear water. When making tofu, the ratio of beans to water is 1:6. Turn on the machine for 5 minutes to make exquisite soybean milk.
Step 3, the soybean milk is filtered by a filter screen and filtered by a slag-free wall-breaking machine. Pour the soybean milk into a non-stick pan and cook for 5 minutes on low heat until it is cooked thoroughly. Stir constantly when cooking to avoid burning the bottom.
Step 4: Pour 1 gluconolactone into a large bowl, add a little water and stir well. Be sure to use a big bowl.
Step 5, turn off the fire after the soybean milk is cooked and let it cool to about 80℃. A layer of skin has condensed on the surface. Pick it up and dry it, and it will become yuba.
Step six, pour the soybean milk into a big bowl from a height. This step is very important. Skim off the floating foam on the surface, cover it and wait for 20 minutes. After the soybean milk is solidified, the tofu is ready.
The chef has something to say.
The method of tofu brain is simple, and many people can't do it well, which may be due to the following reasons.
1, the ratio of beans to water is wrong. Many people say that tofu brain does not solidify, probably because there is too much water. The most suitable ratio is 1:6, that is, 1 times beans and 6 times water.
2, tofu brain wants to be tender and smooth, and must be filtered. Many wall-breaking machines are called "slag-free wall-breaking", but there is slag, but the slag is very fine, and the tofu brain is tender and smooth after filtration.
3, soy milk must be cooked thoroughly, uncooked soy milk is not edible.
4. The correct order is to pour gluconolactone into soybean milk from a height, instead of pouring lactone into soybean milk. Lactone is very small, and pouring soybean milk will lead to uneven stirring, even if it is stirred. Don't move after pouring the soybean milk, cover it and let it stand for 20 minutes, and the tofu will take shape.