The practice of tofu brain:
Ingredients: soybean150g, lactone 5g.
Accessories: 3000ml of clear water.
Steps:
1. Material for standby.
2. Wash the soybeans and soak them in clear water 12 hours or more.
3. Soybeans and clear water are added into a bean paddle machine and stirred into bean paddles.
4. Then filter it twice.
5. Pour the bean paddle into the boiling pot and boil it repeatedly until the bean paddle is cooked.
6. After the bean paddle is cooked, let it stand for about 8 minutes from the fire, melt the grease with warm water, then pour it into the bean paddle and stir it evenly immediately.
7. Cover and simmer for about 15 minutes to make bean curd.
How to make tofu brain?
I have a lot of fans who want to know how you make tofu brain, and I also want to share with you the method you taught me to make tofu with lactone. I hope more people can make authentic tofu brain at home in the future, so I will share with you the recipe of his authentic tofu brain today, and I will also share with you six tips. As long as you follow this method, you can ensure that the prepared tofu brain is tender, smooth and refreshing!
Ingredients: soybean150g, clear water 1300ml, about 3g of lactone, and appropriate amount of white sugar.
Tofu brain practice:
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 lactone will make tofu brain sour and bitter, and 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!
How to make bean curd?
How to make bean curd?
Take out a proper amount of dried soybeans and soak them for 10 hours. Remember to change more water when soaking in summer. Put the soaked beans in a bean mill, and add clean water into it to grind out soybean milk. Pour the ground soybean milk on a gauze screen to filter the soybean milk, dilute the internal fat with a little cold water, boil the soybean milk for another two minutes, then turn off the fire. When the temperature of the soybean milk drops to 80-90 degrees, pour the water into the container, and at the same time use a spoon. Finally, cover the lid to keep the temperature. After 15 minutes, the bean curd will solidify. Then put the bean curd into a small bowl, and pour your favorite seasoning into it to eat.
How to make bean curd without internal fat
Everyone knows that tofu brain needs internal fat. If there is no internal fat, what should we do? There is a method circulating on the Internet, which means that if there is no internal fat, you can use white vinegar instead. Let the soybean milk cool for five minutes after cooking, then add a spoonful of white vinegar to the soybean milk little by little, and then gently stir the soybean milk, which is also ok.
Tips and recipes for making bean curd
Formula; The formula of bean curd brain is generally100g of dry small soybeans, which are soaked in clear water overnight and then put into gauze to filter out the water, and then1000ml of clear water is added into the soymilk machine, and the soaked soybeans are put in to start the function of making soymilk. It should be noted that the prepared soymilk needs to be filtered twice with a sieve.
Tip: Pour the soybean milk into the pot and heat it again. When you see that the edge of the pot starts to move, it will bubble. When the temperature is enough, turn off the fire, then put two grams of glucose lactone in cold water, melt it, then pour it into the soybean milk and stir it. Finally, cover it. /kloc-after 0/5 minutes, scoop out the solidified soybean milk and put it in a bowl, and then put the prepared shrimp skin, pickled mustard tuber and chopped green onion, soy sauce and laver ditch into the solidified soybean milk to eat.
Nutritional value of bean curd
1, supplementary nutrition
Tofu brain contains a lot of essence, rich in nutrients, rich in protein, calcium, iron, phosphorus and other trace elements, which can supplement the human body with rich high-quality protein and trace elements after eating, and promote the human body to grow better.
2. Calcium supplementation
The calcium in bean curd brain is very rich, and some experts have studied it. Under normal circumstances, two small pieces of bean curd can meet a person's daily calcium requirement, and everyone who lacks calcium can eat bean curd brain in moderation to supplement calcium, and the calcium in it can also promote the growth and development of teeth and bones.
3. Enhance appetite
A large number of minerals in bean curd brain can stimulate appetite and promote gastrointestinal digestion. Many people with anorexia can eat tofu brain in moderation to enhance their appetite and ensure the health of the gastrointestinal tract.
4. Prevention of cardiovascular and cerebrovascular diseases
Some substances contained in bean curd can effectively prevent cardiovascular and cerebrovascular diseases. This is because the cholesterol contained in bean curd is relatively low, so patients with hyperlipidemia, hypertension, hypercholesterolemia, arteriosclerosis and coronary heart disease can eat more bean curd as an auxiliary treatment.
5, supplement estrogen
Tofu brain is rich in phytoestrogens, which can effectively promote the secretion of estrogen in women and prevent the disorder of estrogen secretion. Menopausal patients and patients with gynecological tumor diseases can eat tofu brain in moderation for prevention and adjuvant treatment, and can also prevent menopausal syndrome and osteoporosis.
6, thirst quenching
Tofu brain is rich in nutrition. Chinese medicine believes that tofu brain has the functions of promoting fluid production, quenching thirst, regulating stomach and intestines, clearing away heat and nourishing yin, and invigorating the middle energizer. It is very useful for human body to eat it in moderation. Moreover, tofu brain is a kind of sexual food, and it is also effective to prevent and treat bad breath and indigestion if it is eaten regularly.
7. Prevent diabetes
Tofu brain contains a lot of cellulose, which can effectively prevent the human body from absorbing too much sugar and reduce the excess sugar in the human body, so it can effectively prevent and treat diabetes.
How to make bean curd?
tofu curd
Ingredients: 200g of soybean, 4g of lactone as auxiliary material, 4g of shrimp skin10g, and 4g of red pepper1/.
Seasoning: 3 tbsp light soy sauce, 0/000g water/kloc, 5g sesame oil,
The practice of tofu brain:
1.200g of dried soybeans are soaked in clear water for 8 8- 10/0h.
2. Wash the soaked soybeans with clear water, add1000g of clear water, grind them into thick soybean milk with a blender, and filter the ground soybean milk for later use.
3. Cook the soybean milk thoroughly on fire, and don't make a big fire in the whole process to prevent it from overflowing.
4. Skim the cooked soybean milk and turn off the heat.
5. Put it into a container, then add clean water and stir it evenly. The temperature of soybean milk should be about 890, and then it shows that you can see the condensation of bean curd skin, and then rush into the container of lactone and stir it twice.
6. Then stand still for fifteen minutes, and when the bean curd is finished, take it out and mix it with soy sauce, shrimp skin, red pepper and sesame oil.
Tofu brain is a semi-finished product in the process of making tofu. Cooked and hot soybean milk reacts when contacted with coagulant, and soybean protein will completely solidify to form bean curd. It can be said that bean curd is the essence of a large number of soybeans, which shows that it is extremely rich in nutrients. In some studies, a small piece of bean curd is rich in nutrients such as iron, calcium, phosphorus and magnesium. These nutrients are all essential nutrients for the human body, and it can also supplement vegetable oil and high-quality protein and sugar. It is the best choice and laudatory name for vegetable meat, and tofu is a kind of food that is easy to digest, and its absorption rate is generally above 95%, regardless of the elderly or sugar.
How to make bean curd
1. We need to prepare some soybeans before making bean curd, and we also need to prepare sesame oil, pickled mustard tuber, shrimp skin, laver, light soy sauce shallots and internal fat.
2. After cleaning the soybeans, we soak the soybeans, and the soaking time can be controlled within 4 to 8 hours according to the hardness of the soybeans. Then we leave the soaked soybeans and pour out the excess water.
3. Find a soymilk machine. First, take some clear water, add it to the soymilk machine, and then pour the soybeans we have soaked into the soymilk machine. The next step is to make soymilk.
4. In order to ensure the smoothness of the soybean milk, we need to filter it, preferably more than twice, so as to make the bean curd made more silky.
We need to reheat these soya-bean milk, turn off the fire after heating, but the soya-bean milk is still in the pot, then take some prepared internal fat and put it in the pot to melt, then cover the pot, we need to wait about 15 minutes, then open the pot again and add the dried shrimps, pickled mustard tuber and chopped green onion, and finally we add some soy sauce and seaweed to wait.
How to make bean curd
Ingredients: soybean150g, clear water 1300ml, about 3g of internal fat, and appropriate amount of white sugar.
Tofu brain practice:
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, stir well and set aside. 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!