Ingredients: tender beancurd, starch, vermicelli, celery, kohlrabi (mustard tuber can also be used), crispy peanuts, oil peppers, soy sauce, vinegar, monosodium glutamate, pepper, and pork strips (braised beef or shredded chicken can be used, which are the most authentic beef tofu brain, called beef tofu brain and shredded chicken tofu brain respectively, and I use bacon strips instead).

method of work

1.Dice kohlrabi and mince celery;

2. About 50G of starch, we made four bowls;

3. Adjust the starch water into water starch, not too thin or too thick, just before the starch is added;

4. Boil four bowls of water in the pot. After the water boils, slowly pour the water starch. Be sure to pour it slowly and stir it while pouring it, otherwise it will form a block to affect the taste, until it boils and bubbles;

5. Gently cut off the thin tofu pudding slices with a shovel;

6. Gently put the chopped beancurd slices into the boiled starch paste until it is boiled again;

7. Take a bowl and pour in the right amount of soy sauce, vinegar, oil pepper, pepper and monosodium glutamate. Take another clean pot and add water to cook the vermicelli;

8. Scoop the bean starch paste into the bowl, fill it with about six or seven minutes, and then add a proper amount of cooked vermicelli;

9. Sprinkle with minced celery, diced kohlrabi and crispy peanuts!

In some places, tofu brain is used as dessert, and sweet osmanthus and sweet sauce are added to eat [2].

Method 2

1.Bean selection: In addition to harvesting, drying, threshing, unpacking, storage and transportation, soybeans will be mixed with pure substances such as grass roots, bark, mud, sand, heather and metal chips. Therefore, before being used, it is necessary to completely remove the pure substances, broken beans, moldy beans, moth-eaten beans, pure beans, etc. outside soybeans, and then grind them into bean powder.

2. Water selection: A certain amount of water is needed to produce bean curd, and the quality of water is indirectly related to the quantity of bean curd. Soft water is generally suitable for making bean curd. Deep well water, stream water, mineral water and seawater will all affect the yield and quantity of tofu brain. Lake water and reservoir water polluted by industrial wastewater are strictly prohibited. In order to select suitable water, test paper can be used to test, and water with pH value of 5-6 can produce acid-base reaction.

3. Filtration: take water from the bean powder, stir it into paste at the ratio of1:5, and pour it into the filter sheet; Add 13 part of water to the list gradually for many times. Stir while adding water. Bend until the bean dregs are filtered out. Add the light slurry to the pot and heat it to boil.

4. Preparation: Gypsum is the best coagulant for making bean curd. However, gypsum powder is difficult to solidify when it is indirectly sprinkled outside soybean milk, and it must be made into slurry before it can be used. The preparation method is to take cooked gypsum powder San Qian (the dosage of soybean powder per catty), put it into a basin, and add the same amount of water to make a paste. Carefully grind with hands or tools, crush and dissolve, and add a small amount of water to dilute. After a short wait, the gypsum with coarse particles will settle down and take its suspension for later use. Repeat it many times.

5. Pulping: The raw soybean milk is filtered and boiled, so that the volume of the residual bean dregs does not swell or shrink. Therefore, the cooked pulp should be poured into the filter sheet, and after the second filtration, the soybean milk with bad taste can be made.

6. Dot brain: Making tofu brain is to pour the coagulant into the container, and immediately rush in the cooked pulp after fully stirring, which is called anti-dot. Stamp it immediately after clicking. After shrinking for about 10 minutes, the amount of soybean protein can be solidified well, that is, the delicious and nutrient-free tofu brain is made.

7, the practice of bean curd brain halogen: First, water yellow flowers and fungus, cut some onion and Jiang Mo. After adding halogen, the halogen is as simple to make as the halogen for noodles with gravy. Pour the base oil outside the pan. When the oil is hot, add the shredded lean meat, shredded green onion and Jiang Mo. We are putting in a proper amount of water, once-developed yellow flowers and fungus, thickening with water starch, and beating eggs.

Method 3

Raw materials: soybean, pork, scallop, day lily, fungus.

Production method:

1, wash soybeans and soak them in clear water for more than four hours;

2. Pour the soaked soybeans into the soymilk machine, pour a proper amount of water and cook the soymilk;

3, the internal fat is melted with a little cold water;

4. Filter the bean dregs from the soybean milk, let it cool to 80-90 degrees, pour it into the internal fat, cover it and let it stand for 20 minutes.

5, diced pork, diced scallops, and daylily are soaked in water and cut into small pieces; Soak auricularia auricula in warm water to remove roots, wash and tear small flowers, and cut ginger into powder;

6. Marinate diced pork and scallops with soy sauce, cooking wine and water starch for ten minutes respectively;

7. Put a little oil in the pot, add Jiang Mo and minced meat and stir-fry until it turns white, add scallops and stir-fry evenly, add cucumber and auricularia, stir-fry for a while, pour in soy sauce for seasoning and soy sauce for color, pour in appropriate amount of water and boil, and finally add water and starch to thicken.

Method 4

Ingredients: boxed tender tofu Accessories: Auricularia auricula, yellow flowers and mushrooms

Seasoning: soy sauce, chicken essence, aniseed, garlic paste, Chili oil, starch salt

Steps: 1, Dice Auricularia, Yellow Flower and Lentinus edodes, put a little oil in the wok and stir fry.

2. Add soy sauce, stir-fry and taste, then add appropriate amount of water, aniseed and chicken essence, and add water starch to thicken after the water boils. Finally, put a little salt.

3. Unpack the boxed tender tofu, scoop out the tofu horizontally with a spoon, put it in the pot, and turn off the fire after 2 minutes.

4. Put the prepared tofu brain into a bowl and add a little garlic and Chili oil.

Family production method

Making at home is very simple, just prepare a little glucose lactone (available in food additive stores).

Specific method: after the soybean milk is boiled, add glucose lactone while it is hot, stir it with clean chopsticks, and then let it stand.

Soymilk can be made by soymilk machine or bought.

If you are going to make two bowls of bean curd, you can use a small handful of soybeans to soak them in advance and mature soybean milk with soybean milk mechanism. The amount of glucose lactone is about as large as a small fingernail.

It should be noted that when making tofu brain, never use stainless steel spoons, chopsticks and other utensils.

After the bean curd brain is made, you can put seasoning according to your own preferences, add a few drops of sesame oil and salt, put coriander on it, and stir it when eating.