Breakfast homemade tofu brain
By VicentaLakin
A little bowl of tofu for breakfast, eating from a restaurant outside and making it at home
Recipe Recommendations
- soybean appropriate amount
- water appropriate amount
- visfatin appropriate amount
- salty and sweet
- cook
- half an hour
- ordinary
Steps for Breakfast homemade tofu brain
1
The soybeans are immersed one night ahead of schedule and can be placed in the fridge at a high summer temperature so that the bubble does not cause acidity over the long beans。
2
The next morning, the soybeans will be placed in a fully automated soybean soybean machine, a juice slot, for about two minutes, and the filter will filter out the soybean slag. Get clean, bigger pots, start cooking soy sauce。
3
Utility, with a separate package of 3 grams per bag. Select the larger cap container (i.e., a container ready to be filled with tofu brain) to pour the internal resin into it at a temperature of 400 ml of soybean soybean mag at a rate of 1 g lipid, to shake the container, and to stick the four walls as much as possible with the internal lipid solution。
4
The soy sauce is boiled for about 10 minutes, during which it is constantly mixed to prevent paste and spilling, and the smell of the soya soy sauce that is boiled rises out of fire. The soybean milk is sprung into the container with a large spoon, and the timewise needles are evenly mixed and remain intact, blindfolded for about 15 minutes。
5
In 15-20 minutes, remove the membrane, the tofu brain is ready, taste it! (The membrane is designed to keep the temperature, and it does not like the membranes to be replaced with other lids, so that the temperature effects of the soy milk in the container can be maintained)。
6
It's a success! It's not so bad as a delivery。
7
Tofu brain halogens can be salty, sweet. Sweet directly uses white sugar, salted with a variety of foods, such as ears, onions, carrots, pork pies, and finally egg fluid. Keep your eye on the halogens with soy sauce and starchBreakfast homemade tofu brain Make Tips
1. Do not lift the cover during the integration of soybean and lint and wait patiently for 15 minutes. 2 to 400 ml of soybean soybean is used with 1 g of lactose, and some of the finished products have been provided with 3 g of lactose in a small bag, which requires 1,200 ml of hot soybean soybean and pre-selected containers that can accommodate so much soybean. 3. If the finished tofu is sour, it is more liquefy, and next time remember to reduce it or increase soy sauce。