Principle of production

Soybean milk (protein colloid) meets cooked gypsum (strong electrolyte) to condense.

Experimental drugs and equipment

Drugs: soybean milk, gypsum

Instrumentation: quartz glass (two), chopsticks (a pair), alcohol lamps, home tripod, brush, stainless steel bowl (three, two large and one small), disposable paper cups (a number of)

Three. Steps

Soybean milk heated to boiling, divided into two equal parts, placed;

The crushed gypsum, stainless steel bowl heated to 160 C or so;

The (2) system of cooked gypsum dissolved in water, and then brush the gypsum water evenly brushed on the wall of the stainless steel bowl of 250 ml;

At the same time (1) in the hot soybean milk into the stainless steel bowl that has been painted The hot soybean milk in (1) will be poured into the stainless steel bowl which has been brushed with gypsum water, and then left to stand.

(If you want to make tofu, you can filter the tofu flower in (4) to remove the water.)

IV.

The method of making tofu flower, simple method, success rate of 100%; consumption in addition to the intake of high protein, but also calcium, children's calcium intake of the best food, inexpensive; but absolutely can not be consumed with green onions or garlic, and are not allowed to cook with spinach **** a pot.

Simple method:

Materials: soybean, chestnut flour, gypsum powder, all kinds of seasoning

Method of production: first soak soybean in water for 3 hours, wash off the skin, add water and grind, filter the residue with gauze, and take the soybean milk water to boil. Take the appropriate amount of chestnut powder, gypsum powder and 250 grams of water to mix, one hand to take the gypsum powder water, one hand to take the boiling soybean milk, at the same time, quickly poured into a large basin, so that the two columns of water collision, do not stir, with a cover cover, 20 minutes after the tofu flower, food can be added to a variety of seasonings.

Gypsum tofu flower

Basic materials 50 grams of cooked gypsum powder, 1000 grams of dry soybeans, 25 grams of lettuce oil, 200 grams of soy sauce, 100 grams of tempeh, 1.5 grams of pepper, 150 grams of cooked oil chili peppers, monosodium glutamate (MSG) 0.5 grams of onion 100 grams.

Method of production

1, dry soybeans soaked in water for about 6 hours (in the middle of the 2 to 3 times after the change of water, with a stone grinder into pulp, filtered soybean residue, into the pot boil, and then under the lettuce oil, scattered foam. Another pot with 150 grams of water to the gypsum powder, and then burned to remove the foam of the soybean milk into the pot with a lid cover, about 1 hour after the ball can be.

2, soy sauce, pepper, black beans (with a knife pressed into the sauce), cooked oil chili, monosodium glutamate, green onions (washed and finely chopped) in a bowl, respectively, into each small dish. When eating, the bean flower into the bowl, seasoning each person 1 dish, flick bean flower dipped in the dish of seasoning to eat.

Beijing Tofu Brain

Raw material recipe Ground into broken petals soybean 5 kg lean tender mutton 1.5 kg cooked gypsum powder 225 grams of dry diamond powder 3.25 kg portobello mushrooms 250 grams of peppercorns 5 grams of garlic 500 grams of salt 100 grams of soy sauce 500 grams of chili oil 100 grams of sesame oil 100 grams of monosodium glutamate 5 grams of taste

Making Methods

1.Make Bean Curd Brain: (1) Put the soybean in a cooler with a cold water, then put it in a cooler. ) will be soaked in cool water soybean expansion (spring, fall need to soak 3 to 6 hours, summer soak 1 hour, winter soak five or six hours, the day is cold and urgent, can be used in warm water packages), add about 15 kg of water ground into a thin paste, the finer the better. Then add 15 kilograms of cool water and stir, put into a cloth bag and repeatedly filter out the pulp water, until the dregs are not greasy until 5 kg of beans out of 35 kg of pulp juice is appropriate. Then skim off the froth on the pulp, with a large fire to float, then scooped out 1/3 of the pulp, another basin, the rest of the pulp poured in another heat preservation of the porcelain bucket, the surface of the foam, but also to skim. (2) will be cooked gypsum powder into a wooden spoon, add 0.5 kg of warm water to mix well sunk into the porcelain barrel of the pulp, and then lift up, and then turn the wooden spoon sideways to gypsum poured into the pulp, and then scooped out of 1/3 of the pulp rushed into the porcelain barrel of the pulp, so that the pulp and gypsum in the tumbling in the full fusion, let it stand for 5 minutes, skimming off the froth, the following is the gelatinization of the tofu brain.

2. pouring brine: thinly sliced mutton. Wash the portobello mushrooms with a little more water to soak out the juice, take out the portobello mushrooms cut fast. With soaking mushrooms juice, garlic, salt, diamond powder and water about 2 kilograms of gravy to be used. Another dry pot, first add 30 kilograms of cool water to boil, into the cut pieces of lamb, plus salt, soy sauce, monosodium glutamate and then boil, that is adjusted gravy pouring into the side and stirring, that is, into the pouring of marinade, into another heat preservation, sprinkle portobello mushroom pieces, poured with hot sesame oil frying peppercorns that is into the hot.

3. To serve, first tofu brain in a bowl, tofu brain on the pouring brine, chili oil, sprinkled with garlic paste that is.