Traditional tofu brain production method

1. Selection of beans: soybeans are harvested, drying, threshing, demolition

Bean Curd Brain

Bags, storage, transportation and other processes, will be mixed into pure grass roots, bark, mud, sand, stones and metal shavings, and other pure substances. Therefore, before use, must first of all the soybean outside the pure matter, broken beans, moldy beans, moth beans, pure beans, etc. completely checked, and then will be ground into soybean powder.

2, choose water: the production of bean curd brain requires a certain amount of water, the amount of water is good or bad, indirectly related to the amount of bean curd brain. The production of tofu brain is generally soft water is appropriate. Deep well water, stream water, mineral water, seawater, etc. will affect the yield and quantity of tofu brain. It is strictly prohibited to use lake water or reservoir water polluted by industrial wastewater. In order to choose the appropriate water, available test paper test, choose pH value 5-6 can produce acid-base reaction when the water.

3. Filtering pulp: the soybean meal to take the water to 1:5 ratio stirred into a paste, poured into the filter sheet; and then 13 parts of water gradually added to the single many times. Add water while stirring. Curve until filtered out the dregs of the beans. Flow down the light pulp, add to the pot, you can heat and boil.

4. Preparation: the coagulant of tofu brain to gypsum is good. But gypsum powder indirectly sprinkled outside the soybean milk is difficult to coagulate do, must be made into pulp to use. Preparation is to take the cooked gypsum powder three money (per pound of soybean meal dosage), put into the basin, add an equal amount of water into a paste. Grind carefully by hand or tool, squeeze and dissolve, add a small amount of water for dilution. Wait for a moment, the coarser particles of gypsum downward precipitation, take its suspension spare. Repeatedly.

5. pulp: raw soybean milk filtered after boiling, so that the volume of residual soybean residue nothing to expand. Therefore, to cook the pulp, and then poured into the filter single, after the second filtration, you can make the taste of the poor show of soybean milk.

6. point brain: the production of tofu brain is the coagulant poured into the container, fully stirred, immediately after the cooked pulp rushed in, known as the counterpoint. Point immediately after the lid. After shrinking the pulp for about 10 minutes, the amount of soy protein can be coagulated well, that is, the production of flavorful and nutrient-free tofu brain.

7, tofu brain brine practice: first of all hydrated yellow flowers and fungus, cut some shredded green onion and ginger. The first thing you need to do is to make the brine, and make the brine as simple as making the brine for the noodles. In the pot pour into the bottom oil, oil heat into the lean meat, shredded green onions, ginger. In the appropriate amount of water, put in the yellow flowers and fungus that have been well developed, thickened with water starch, and beat in the egg.