tofu brain
Ingredients: soy sauce,salt,soybean,shallots,water starch,vegetable oil,sesame oil,ginger,vinegar,diced green onion,lactone,kelp silk
Recipe Recommendations
- soybean appropriate amount
- kelp silk appropriate amount
- shallots appropriate amount
- lactone appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- water starch appropriate amount
- salty and fresh
- other
- half an hour
- ordinary
Steps for tofu brain
1
Soak soybeans in cold water (I keep them in the refrigerator overnight).
2
Soak shredded seaweed hair and boil it in boiling water, then use cold water.
3
Chop the shallots.
4
Add water to the soybeans and beat them in a soymilk maker to make paste.
5
Pour the beaten soy milk into the soup pot and simmer slowly. After boiling, cook over low heat for 5 to 8 minutes, stirring constantly during this period to avoid sticking to the pan.
6
Dilute a little lactone with cold water.
7
When the cooked soy milk is cooled to eighty or ninety degrees Celsius, pour the soy milk into a lactone-forming container.
8
Cover the container lid and stand for more than 20 minutes until solidified.
9
Pour a spoonful of oil into a frying pan, heat the oil, and saute the green onions and shredded ginger until fragrant.
10
Pour the soy sauce in and stir fry it to create the aroma, and add a bowl of water.
11
Put the shredded seaweed in and cook it, thicken it with water starch, and pour the soup on the tofu pudding.