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[Methods and techniques for making tofu brain]_ making method _ practice Daquan

[Methods and techniques for making tofu brain]_ making method _ practice Daquan

[Methods and techniques for making tofu brain]_ making method _ practice Daquan

Tofu brain is a traditional snack in China, especially for breakfast, which is nutritious and affordable.

First, soy beans should be soaked and crushed, but not for too long.

Then make the soy milk according to a certain ratio, add the soy milk to the pot and boil it, put the fat and boiled soy milk in an inserted container, add the seasonings and flavors, add the seasoning you like and eat.

Soy products contain a lot of nutrients, suitable for all types of people.

First, prepare a pound of dried soybeans, soak the beans in water, soak them in winter for 24 hours, 6-9 hours in summer, and 9-11 hours in spring and autumn. According to the days of soy beans, the shorter the hot time, the better it is to soak the soybeanDo n’t froth. The soy beans are soaked flat inside. Soy beans are not soaked for too long.

Note one: time, degree of soaking.

Second, after soaking 1 kg of dried soy beans, grind them with 11 kg of water three times. If you put too much water, the tofu will become tender or broken. When you make it at home, according to this ratio, for example, 100 grams of soybeans, you need 1100 grams of water.It is also polished three times. Note 2: The ratio of water to dried beans and the number of times of grinding. 3. The boiled milk and soy milk are boiled at once, cooked thoroughly. When the pan is over, turn off the fire or put a defoamer, or stir it with chopsticks to prevent overflow.Note three: once boiled, after stirring for a while, the soy milk just overflowed is not in the state. It should be cooked for a while or four, and the filtered soy milk is filtered. Filtration is an alternative to improve the quality of the finished product.

By filtration, the protein is separated from tofu and insoluble crude fibers.

Filter cloth eyelets should be appropriate.

After filtering, let it cool down to about 30 degrees. If you don’t know how to control the temperature, you can buy a thermometer.

Note 4: If you want to be more tender and smooth, filter it five times. Put 14 grams of inner fat per kg of dry beans in summer, 15-16 grams in spring and autumn, and 19 grams in winter. The inner fat needs to be bloomed with cold water.Stir in the soy milk.

Note 5: The internal fat is stirred in the soy milk at 30 degrees, not into the hot soy milk.

Note 6: When you do less, the proportion will decrease by the same proportion. This is the standard proportion. 6: Put the soy milk into the bowl, boil the water, put it in the steam box, and steam for about 20 minutes.

Note 6: It is steamed, not red bean brain.