Homemade tofu brain
By VicentaLakin
The tofu brain is also a controversial food, with the salty sweets fighting. Let me say, "Sweet and sweet, salty and salty, and no need for a chain of contempt. People only fix their own tastes because of their inherent eating habits." Do you like sweet or salty? Let's talk about the tofu brain. Many friends said it's complicated to make tofu brains at home, and that it's too much liquefie to boil with. It's very simple to make a tofu brain, it's more pure than it is to buy, it's easier to eat whatever it is, and it's good to eat with a spoonful of halogen and a bowl of chili sauce. There are three important points to make in-house tofu brain work. Let's see. Materials: 100 g dry soybeans, 1,200 ml clean water, approximately 2.6 g lg glucose acid. This amount is sufficient for a single dose, which is readily available and, in the case of large packagings, requires a kitchen scale that can be accurate to 0.1 or 0.01 g, or is easier to buy directly a small package. Because the amount of mercurant is not enough for tofu brain to condensate, so much tofu brain can be sour。
Recipe Recommendations
- dried soybeans 100 grams
- qingshui 1200 grams
- gluconic acid lactone 2.6 grams
Steps for Homemade tofu brain
1
The soybeans were used in the fresh water bubbles early on, after they were bubbling, and I made the soybeans, which looked a lot. Just ignore it。
2
The bubbled soybeans were placed in a wall breaker, and 1,200 ml of water was slurped, which was the ratio of soybean water, and the level of soybean concentrations was achieved. This is the first point that needs to be noted for tofu brain. It should also be noted that this concentration of soybean sour requires the use of a wall breaker or a grinder, and that the traditional breakfast soybean sour is easily cooked, which is thicker when cooked directly, and that the subsequent filters are not easily operated。
3
Soybean is filtrated with kitchen filters, so the tofu brain is smooth, so a special cotton cloth can be prepared, and the filter is not recommended because the net's small eyes are not filtered. Don't throw the soybean slag out. It's good and it's not wasted。
4
We'll get the mercurics ready, and we'll need 1.2 to 1.3 grams per 500 ml of soy sauce, and we'll get 2.6 grams of mercuric ester to be replaced with thermowater. Prepare a warmer pot for backup. For the second element of tofu brain, the amount of lactone is appropriate and has not expired. A little more time to weigh, so as not to contaminate the large pack of esters, a little bit was lost。
5
Filtered soybean is boiled in the pot, so the soybean is easily spilled when boiled, needs to turn the fire in time, keep the fire warm for a few minutes to boil the soybean, and I'll make some tofu with a big pot. When the soy sauce is cooked, turn off the fire。
6
Add some hot water to the prepared pot, preheat the pan, like a cup of tea, so as to keep the tofu brain warm, or burn it directly on the stove, then pour it down, when the pot is hot and does not reduce the temperature of soy milk。
7
The impregnated impregnant was prepared before being rolled in, and quickly burst into the boiled soy sauce。
8
Take the foam off the surface with a filter。
9
It will take about 15 minutes to put the lid on, and the tofu brain will be ready, soft and smooth, with the halogen or honey that you like, especially good。
10
The third important thing about tofu brain is temperature. The temperature of soybean magma rushing into the soybean is about 85 degrees, and the tofu brain should remain at 80 degrees during condensation. Winter temperatures are low and condensation processes need to be warm, with the choice of hot cooks, pre-use “temperature cups”, and tofu brain can also be fitted with tofu foods with temperature protection. Try it. Leave me a message about any problems with the operation。