How to adjust the northern bean curd brain seasoning juice

The reason why the northern bean curd brain tastes so delicious is because of the soup, if the soup is not good enough to make the flavor becomes not very tasty, but the soup in the practice of the above is not very difficult, as long as it is boiled for a good time to master the soup can make the soup thicker, the flavor will be more delicious, probably need to simmer for about three to four hours, only so the slow stewing of the fire will allow the soup more delicious.

Practice one

Family-type production methods:

1, make soybean milk: it is recommended that you buy a soybean milk machine, dry soybean soaking 3-4 hours (summer), winter soak 7-8 hours, beans soaked into the soybean milk machine, according to the machine instructions, you can soon be made of hot soybean milk.

2, point pulp: the appropriate amount of gypsum or lactone with a small amount of water (coagulant can be bought ready-made, there will be dosage instructions on the package, the general amount of gypsum powder for the amount of soybean milk three to five thousandths of the amount of lactone to one thousandth of one thousandth of the amount of one thousandth to two) into the container containing tofu brain, will be boiled soybean milk while it is still hot (to do lactone tofu brain needs to be 85 degrees Celsius or so, gypsum tofu brain to reach 95 degrees Celsius or so) rushed into the If you feel that the soymilk and coagulant are not mixed sufficiently, use a spoon to stir a few times immediately after rinsing (note that you can not stir too much too fast, generally do not need to stir).

3, dun brain: pulp point is good, the container will be covered, let stand for 5 - 10 minutes, that is, into a tender and delicious tofu brain.

4, seasoning: lactone tofu brain will have a slightly sour taste, gypsum made of tofu brain a little bitter taste. You can flavor it according to your own habits. If it is a sweet tooth, you can also add sugar right at the time of making pulp. [5]

Practice 2

It's very easy to make at home, with just a little bit of gluconolactone (available at food additive stores).

Specifically, after boiling the soymilk, add the glucose lactone while it is still hot, stir it a little with clean chopsticks, and then let it stand.

Soymilk can be homemade with a soy milk maker or bought.

If you are ready to make two bowls of tofu brain, you can use a small handful of soybeans, soak them beforehand, and use a soymilk machine to make soymilk, using about as much gluconeogenic fat as you can fit into a small fingernail.

It is important to note that when making tofu brain, do not use stainless steel spoons, chopsticks and other utensils, because stainless steel is sensitive to chloride ions, and the brine's main ingredient is magnesium chloride.

After the tofu brain is made, you can put seasoning according to your preference.