Old-fashioned tofu brain practices and recipes

The practice and recipe of tofu brain

Tofu brain recipe: 500 grams of water, 100 grams of soybeans, 1 gram of internal fat, soybean 1: water 5;

Marinade recipe: grass nuts, cinnamon, anise, 5 grams of each, pepper, licorice, 2 grams of each of the sand ginger, ginger, 3 grams of each of the chicken essence, big bone, chicken broth 250 grams of each, 10 ml of light soya sauce, pepper, cornstarch, salt to the right amount;

Bean curd brain practice: 1. soak soybeans soft, about 6 hours, grind into soy milk;

2. heat soy milk to 85 degrees, slowly stirring to add the inner fat;

3. soy juice point good pulp, cover, let stand for about 15 minutes;

Marinade practice: 1. in the soup cooking washed spices for 40 to 50 minutes, take out, and then add all the seasonings thicken;

Marinade practice: 1. in the soup cooking washed spice 40 to 50 minutes, remove, and then add all the seasoning thickening;<

2. Pour the marinade on top of the tofu brains and add some of your favorite side dishes.

Expanded information:

The tofu brain is a famous traditional Han Chinese snacks, often mixed with tofu flower, bean curd flower, according to the taste of the different places, the north love salty food, while the south is preferred sweet, there are areas such as Sichuan and other favorite hot and sour taste.

Bean curd is a traditional snack often mixed with bean curd flower.

Tofu brain and soybean flower are the intermediate product of making tofu, there is not much difference in composition. Tofu brain is the first to come out, more tender and soft, difficult to pick up with chopsticks, you need to use a spoon to serve; wait until the tofu brain and then solidified a little bit, is the soybean flower, compared with the texture of the tofu brain coagulation slippery, you can use chopsticks to pick up and eat; soybean flower into the mold inside the compaction is even more solidified after the bean curd.

Tofu brain production must first soak soybeans, depending on the variety or personal preference for about 4 to 8 hours, once the soybeans are full of water, and then to the pulping, filtering, boiling, and then cooled down to 90 ° C. Finally, put the coagulant and then rest. Finally, the coagulant is put in and then left to stand for 5 to 15 minutes to complete.

Tofu brain, is the use of soy protein made of highly nutritious food. It is similar to aged tofu (aged tofu is slightly firmer than tofu brain, but the shape is the same. Tofu brain is like a young woman, while old tofu is like a half-aged woman. Tofu brains are often sold in the morning, while aged tofu is sold in the late afternoon. (Tofu brains are served with marinade, while old tofu is served with soy sauce and other vegetarian foods).

Tofu brain is a semi-finished product of the tofu-making process. Cooked and hot soybean milk by coagulant contact reaction, soybean protein solubles (i.e., soybean milk) protein polymerization occurs, if the proportion of reactants is appropriate, the reaction conditions (temperature, concentration, degree of mixing, etc.) is appropriate, soy protein will be completely solidified to form tofu brain. One of the four treasures of Qianzhou (now Qianxian).