tofu brain

1

Select high-quality dried soybeans, soak them, and grind them with clear water at a ratio of 1:7.& shy;

2

This is the key thing to the brain: glucolactone. The amount used is: one gram of lactone is used for one or two dried bean pulp, and two grams of lactone is used for two or two dried bean pulp... Use a spoonful of water to dissolve the internal fat and place it in a brain-pointing vessel. I use a microwave to steam rice cooker.

3

Boil the soy milk to a boil, and wash it into a vessel with fat (dissolved). Let stand for about 15 minutes to make tofu pudding. Do not stir halfway.& shy;

4

The amount of brain that can be picked out by soy milk and the tenderness that is picked out are directly related to the concentration of soy milk. After being cooked, it should be the finished brain and the exuding clear water. The lower the concentration, the fewer and more tender the brain. The older the brain, the less clear water it seeps out. (There was a little foam on the pulp, but I didn't skimp it, but it stayed in my brain. It really affects the appearance.)

5

If the water that seeps out is not clear, but there is soy milk, then the amount of internal fat is small, and a little internal fat can be dissolved and mixed in. If it feels a little sour, it's because you put too much fat in it. If it is not too serious, it will not affect consumption.

6

This time I made tofu jelly with marinated sauce, so I had to make it stewed. I use black fungus and day lily. Put the base oil and aniseed into the pan and stir-fry slightly. Add the onions, ginger and garlic to the pan according to your taste. Add the black fungus and day lily, and add soy sauce and water. After boiling, add seasonings: salt, monosodium glutamate, chicken essence, and thicken with starch.

7

Add the beaten brine and serve. Then add garlic juice, leek flowers, sesame oil, chili oil, etc. 173;­­

Make sure to filter out the bean dregs thoroughly. In short, tofu pudding is tender because the soy milk concentration is low; conversely, high concentration makes it firm. If the water coming out is clear, it means the soy milk has fully reacted; conversely, it hasn't fully reacted, and you can dissolve a little more coagulant and add it in, gently shaking to allow it to fully combine and react. If it tastes sour, it means you added too much coagulant. These are the few key principles. Once you master these points, you can make whatever style you want. By the way, there is one more thing: if you have done all the above correctly, but the tofu pudding still won't set, it is because there is too much bean dregs in the soy milk. This point is also very important.