Tofu Brain and Soy Flower are not the same thing.

Soufu hua, the full name of bean curd flower, also known as doujiao, is a Chinese food formed by the solidification of soybean milk. However, douhua is more tender and soft than tofu, and is usually served in Lingnan with sugar water or brown sugar. Bean curd brain, also known as water tofu, is a famous traditional specialty snack.

Northern China calls soybean flower bean curd brain, but while northern bean curd brain is mostly salty and pungent, using salt brine to solidify it, southern China mostly uses gypsum. It may seem that soymilk and tofu brain are the same food, but they differ in taste only because of regional differences and subtle differences in practice. In reality, however, there is a big difference between soya bean curd and tofu brain, so much so that they can't even be said to be the same kind of food. Just as tofu and soya bean curd are, obviously, not the same food.

Precautions for making soya bean curd

1. Soya beans need to be soaked in water for about 4 to 8 hours until they swell and become soft. This is to enable the soybeans to be better ground and strained, resulting in a finer soy milk.

2. A coagulant, usually gypsum or gluconolactone, is needed to make soya bean paste. The amount of gypsum is usually 1.5 to 2.5 g/liter of soymilk, while the amount of gluconolactone is usually 0.5 to 1 g/liter of soymilk. The amount of coagulant and the timing of its addition need to be mastered to ensure that the soymilk has a fine texture and good coagulation.

3, after boiling the soybean milk needs to be kept warm at about 90 ℃ to promote the coagulant and soybean milk fully integrated. Holding time is generally 5 to 15 minutes, depending on the type and amount of coagulant.

4, the made bean curd can be stored in the refrigerator, but the storage time should not be too long. It is recommended to consume it within 24 hours to ensure the taste and quality of the douhua.