'Tofu brain do not have to buy, keep in mind the 4 points, half an hour to get, a success, white and smooth!

Twenty or thirty years ago, tofu brain is the standard for breakfast, a big bowl of tofu brain, 2 doughnuts, only 50 cents, nowadays a small cup of tofu brain to be 2 dollars, tender and sweet taste, by the children's favorite.

On the eating method of bean curd brain, there has been a great controversy, the north people think that the salt is authentic, but the south people think that bean curd brain should be sweet. The so-called radish cabbage, each to his own, no matter how the flavor is adjusted, love to eat or that bite of bean curd brain. In the past, it was more troublesome to make tofu brain, using a stone mill to grind the beans into soybean milk, but also point into the brine, only tofu workshop.

Nowadays, many families have soymilk makers and wall-breakers, so it's much easier to make bean curd, and there's no need for brine or plaster.

Home made tofu brain, the use of gluconolactone, better than the past use of brine and gypsum, no brine or gypsum bitter flavor, will not cause protein loss, out of the tofu rate is high, the use of more convenient, make the tofu white and tender.

The use of gluconolactone to make tofu brain, as long as you master the timing, once can be successful. Generally available in the supermarket, 1 sachet of 3 grams, enough to make a pot, half an hour to get it done, anytime you can eat hot tofu brain. Here I share with you the home practice of tofu brain, it is very simple, like friends quickly collect it.

Tofu brain

Prepare dry soybeans, gluconolactone.

Practice

The first step is to prepare 50 grams of dry soybeans, soaked in water for at least 8 hours, soaked beans with a higher rate of pulp, do not use dry beans to beat soybean milk.

The second step, after soaking the beans, pour into the wall-breaker, add 300 ml of water, the ratio of beans and water to make tofu brain is 1:6, start the machine to beat for 5 minutes, to beat into a fine soybean milk.

The third step, soybean milk with a strainer once, dregs-free wall-breaker should also be filtered, pour the soybean milk into a non-stick pot, low heat and continue to cook for 5 minutes, thoroughly cooked. Stir constantly while cooking to avoid a mushy bottom.

Step 4: Pour 1 sachet of gluconolactone into a large bowl, add a little water and stir well, making sure to use a large bowl.

Step 5: Turn off the heat when the soymilk is cooked, let it cool down to about 80 degrees Celsius, and the surface has congealed a layer of skin, pick it up and dry it, it's roti.

Sixth step, the soymilk from a high place rushed into a large bowl, this step is very important, skim off the surface of the foam, cover and wait for 20 minutes, soymilk coagulation after tofu brain is ready.

The head chef has something to say

The practice of tofu brain is simple, many people do not do well, may be the following reasons.

1, the ratio of beans and water is not right. Many people say that the tofu brain does not solidify, it is likely that the water added more, the most appropriate ratio is 1:6, that is, 1 times the beans and 6 times the water.

2, tofu brain want tender, must be filtered, many wall-breaking machine claimed to be "no residue wall-breaking", in fact, there is also slag, but the slag is very fine, filtered more delicate, tofu brain tender.

3, soybean milk must be thoroughly cooked, not cooked soybean milk is not edible.

4, the correct order is to wash the soybean milk from high into the gluconolactone, rather than pouring the lactone into the soybean milk. There is very little lactone, and pouring it into the soy milk will result in an uneven mix, even after stirring. After pouring in the soy milk and leaving it untouched, cover and let it sit for 20 minutes, and the tofu brain will be ready