How to make tofu brain at home, smooth and fragrant, especially simple? If you like to eat tofu brain, why not make it, so you can change the taste at will, eat well with less money, and more importantly, it is safe, hygienic, preservative-free, healthy and nutritious. How to make tofu brain? The production process is not inconvenient at all. It's very simple to make bean curd, so you don't have to buy it outside! Teach everyone to make tofu brain at home, which is silky and mellow, and the nutrients do not contain preservatives. At first glance, it will feel very simple. Let me share the specific process of making tofu brain, and make it a success. Let's take a look.

Making Tofu Brain: Take some soybeans, about150g, and soak them in cold water for one night. After the soybeans are inflated, they can be made into soybean milk. If the indoor temperature is very high, they can be soaked in the refrigerator. Take them out the next day and have a look. When the soybeans are more and more round, you can proceed to the next practical operation.

Step 1: Pick up the soybeans, put them into a wall-breaking health machine, and add 1200mL of cold water to make soybean milk. After making it, use gauze to worry about it, remove the soybean paste residue, and make bean curd with less residue soybean milk to be silky and delicious. It is recommended to worry about it several times. After careful consideration, pour the soybean milk into the pot, shoot and boil it, and then simmer for five minutes to ensure that the soybean milk is cooked thoroughly.

Immediately after turning off the fire, take a packet of 3 grams of polylactone, pour it into a plate, add a little water and mix it to melt. When the soybean milk is cooled to about 80 degrees, quickly pour the lactone into the soybean milk and mix well immediately, and carefully skim off the foam on the surface with a spoon. After the solution, cover it and let it stand for 15 minutes. After the time, the soybean milk will condense into bean curd. Take it out and put it in the brine, or sprinkle sugar on it to eat.

The second step is to make tofu brain with a package of lactone, which is a kind of adhesive, very healthy and nontoxic, and can be used with peace of mind. The full name of lactone is gluconolactone, which is easy to buy online. Pay attention to the temperature of soybean milk during use. It is best to pour it at above 80 degrees, and there is no need to add too much at another time. Just follow the above secret recipe.

Let's share the practice of marinade again. It's worth a try: take a small amount of auricularia auricula, heat it up and bubble it, remove the root after it becomes bigger and softer, add cassava starch and rub it for a while, then rinse it, scoop it up in boiling water for 2 minutes, and cut it into pieces after it is too cold.

Cut some mashed garlic and some chopped coriander. Give oil to the pot, bring it to a boil, then add garlic paste, stir up the fragrance, then pour in the fungus, stir-fry it twice and drain it. After boiling, add soy sauce, soy sauce, oil consumption, black pepper and salt, and add a small amount of starch water after adjusting the taste.

Cook until it is thick, then pour in the egg liquid, and then stir it quickly twice, so that the marinade is ready, pour it on the bean curd, and put some fragrant lai on it, which is very delicious.