Peanuts
100g
Water
1000ml
Supplementary Ingredients
Lactose
3g
Salt
Moderate
Soy Sauce
Moderate
Sea fungus
Moderate
Egg
1
Starch
2 tsp
Scented oil
Small amount
Steps
1. Fill up a cup of peanuts with the measuring cup that comes with your soymilk maker, and soak them in water to soak them, and remove the red coat easily.
2. Soymilk machine pour 1000 ml of water, soaked peanuts into the filter cup, filled, turn on the machine, a few minutes after the extraction of cooked peanut pulp. Waiting for the process to prepare lactone 3 grams, and with a little water to melt away to be used.
3. Peanut pulp squeezed and poured into the container with a lid, and the lactone water poured into the stir a few times, cover the lid, do not move, 20 minutes or so on the solidification.
4. At this point you can go to the brine, an egg a beaten, sea fungus washed, starch two spoons of water to melt standby.
5. Put a moderate amount of water in the pot, the sea fungus into the soy sauce.
6. When the water boils, pour the starch into the water and stir.
7. Then pour in the egg mixture and stir away.
8. Add salt and sesame oil to taste.
9. At this point the peanut butter has solidified, scooped into a small bowl, skimming off excess water.
10. Pour the beaten egg marinade can be beautiful to enjoy this flavorful, tender peanut tofu brain.