1, first put the soybeans in cold water and soak them for 12 hours, and soak them for 15 hours in winter until the soybeans are completely swollen.
2. Put the soybeans into the blender, and put all the clear water into the blender at the same time. Turn on the blender, and after stirring for 3 minutes, filter the stirred soybean juice and leave the soybean milk for later use!
3. Put the grease and 30ml of cold water into a ceramic bowl, and mix well before use.
4, put the soybean milk into the pot, after the fire will boil, continue to change the low heat to cook the soybean milk for 2 minutes, turn off the fire after the time, wait patiently 1 minute, at this time the soybean milk is about 90 degrees Celsius.
5. Finally, put the stirred inner fat into the pot along the edge of the pot, slowly stir it evenly, cover the pot, and wait patiently for 20 minutes for later use!
Six tips for making tofu brain:
Trick 1: Soybeans used in making bean curd brain must be completely soaked, and must be soaked for 15 hours in winter, and hot water is not allowed, so that the nutrition in soybeans can be completely combined with water!
Trick 2: When making tofu brain, 1000ml of soybean milk corresponds to 2.5 grams of internal fat, which can't be too much or too little. Too much internal fat will make tofu brain sour and bitter, while too little internal fat will lead to tofu brain not forming. Master Hu suggested that every time you cook soybean milk, remember where the soybean milk in the pot is in the beginning. If it is lower than this position, you can add a proper amount of water to keep the soybean milk in this height range.
Trick 3: After the soybean milk is boiled, it needs to be boiled for 2 minutes on low fire, because the boiled soybean milk also contains a small amount of saponin, trypsin inhibitor and other substances. Only after boiling the soybean milk for 2 minutes can they be completely dissolved.
Tip 4: After the soybean milk is boiled, you can't directly put the internal fat into the soybean milk. You need to put the soybean milk at 85-90 degrees Celsius before putting the internal fat water, which will make the bean curd brain more tender, smooth and refreshing!
Tip 5: Put the fat water into the soybean milk along the edge of the pot, and then slowly stir it for a circle. Never stir it quickly, because the fat will soon coagulate the soybean milk.
Trick 6: After the inner fat is put into the soybean milk and stirred evenly, you need to cover the pot immediately, and wait patiently for 20 minutes to form the bean curd. You can't uncover the pot halfway, which will make the heat of the soybean milk lose and lead to the bean curd not forming!