First, the practice of tofu brain first soaks soybeans in water, swells and softens, grinds them into soybean milk with a stone mill, filters out bean dregs and boils them. At that time, protein particles in soybean were surrounded by water and kept moving, just like dancing in a soybean milk bucket, unable to get together and form a "colloid" solution. To turn colloidal solution into tofu, you must order brine. Bitter salt water or gypsum is used to order food. Bitter brine is mainly magnesium chloride, and gypsum is calcium sulfate. They can make the dispersed protein particles quickly gather together and become sparkling flower tofu. Squeeze the water out again, and the tofu will become tofu. Tofu and tofu brain are both concentrated soybean protein. When we drink soybean milk, we sometimes repeat the process of making tofu. Some people like sweet syrup. Soymilk with a spoonful of sugar hasn't changed. Some people like to drink salty pulp. Pour some soy sauce or salt into the soybean milk, and soon, glistening tofu will appear in the bowl. There is salt in soy sauce, and the properties of salt and brine are similar, which will also destroy the colloidal state of soy milk and make protein agglomerate.
Second, is it difficult to make tofu brain marinade? It's not difficult to make marinade. First, we need to cut off the pedicels of the day lily, then soak it in clear water for about half an hour until it becomes soft, soak the black fungus and cut it into thin strips, then slice the onion, and cut the onion and ginger into small pieces for later use. Heat the oil in the pan, add onion and ginger, stir-fry until fragrant, then add minced meat and stir-fry for a while, then add auricularia and daylily, then add 2 tablespoons of soy sauce, a small amount of soy sauce, 1 tablespoon of sugar, 50 ml of chicken juice, 300 ml of water, appropriate amount of salt and chicken essence in turn, and then bring to a boil. Boil the water and starch in the pot, then break the eggs, pour the egg liquid into the pot, stir with chopsticks while pouring, and then turn off the fire for use. Soak dried soybeans overnight to make them swell, then pour the soaked soybeans into a cooking machine, add 400 ml of water for pulping, pour the beaten raw soybean milk into a small pot, add 400 ml of water for pulping, and then pour into the small pot. Prepare a slightly larger basin in advance, pour boiling water into it and put it into a bowl with fat inside. When the temperature of soybean milk drops above 80℃, quickly pour it into a bowl without any stirring, and then let it stand 15-20 minutes for solidification.
Finally, put the tofu into a bowl, pour the prepared brine on the tofu, sprinkle with chopped green onion, and drop some Chili oil according to your own taste. A bowl of delicious tofu brain is formed.