Without brine and gypsum, how to make smooth and healthy tofu brain?

Tofu brain, also known as tofu flower, is a famous traditional snack with diversified tastes, sweet, salty, sour and spicy, and delicious taste. In our local area, a bowl of tofu brain filled with ingredients is only 5 yuan. In addition, it is also rich in nutrients, including iron, calcium, magnesium and other essential trace elements, and also rich in high-quality protein, which is known as "vegetable meat" and has better digestion and absorption rate. Therefore, tofu brain is really a rare and cheap nutritious snack.

Do you know that tofu brain is actually the "predecessor" of tofu? Soybeans are ground into slurry, filtered and boiled, and then pickled to obtain tofu brain, and tofu brain will get tofu when it is further made. Traditional tofu brain is generally made of gypsum, but tofu brain made of gypsum is easy to get stones if you eat too much. So today I will share a family version of tofu brain with you. It is healthier and not difficult to do without plaster. As long as you master the skills of brine, the bean curd made is not sour, smooth and refreshing. Don't miss friends who like to eat tofu brain. I will write down some detailed skills of brine in the steps of the article, and I will definitely learn after reading it.

Homemade tofu

Ingredients: soybean150g, water1200ml, gluconolactone 3g, warm water 30g.

1. Wash the soybeans and soak them in clear water overnight. If you are in a hurry, soak for 3 hours.

2. After the soybeans are soaked, pour the water into the bowl, then pour the soybeans into the cooking machine, add 1200ml of water, and make soybean milk. Beat a few times more, so that there is less bean dregs and the taste is more fragrant.

3. Filter the prepared soybean milk with a fine screen or gauze, filter out bean dregs, and weigh the filtered soybean milk. If there is no 1, 200g, then add a proper amount of water yourself, and make sure that the weight of soybean milk is 1, 200g.

4. Pour the filtered soybean milk into the pot, bring it to a boil with low heat, and keep stirring. When the soybean milk boils for the first time, turn to low heat and continue to cook for 6 ~ 8 minutes, then turn off the heat. Let the cooked soybean milk stand at room temperature for 2 minutes. Tips: When soybean milk is cooked for the first time, don't think it is cooked. This is a false boiling phenomenon, which is caused by a substance called saponin in soybean milk. When the temperature reaches about 80 degrees Celsius, this substance will produce a lot of foam floating on the surface of soybean milk, which makes people mistakenly think that it is boiling. If it is directly used to make tofu brain at this time, it is easy to cause poisoning after eating. When we first see the soybean milk boiling, we should continue to heat it and cook it for another 6-8 minutes before it is really cooked.

In these two minutes, we pour gluconolactone into a bowl and mix it evenly with 30 grams of warm water.

6. Press the heat preservation button in advance in the rice cooker (you can press the heat preservation button when cooking soybean milk), then pour the gluconolactone water into the rice cooker, pour the soybean milk that has been left for 2 minutes into the rice cooker, stir it evenly with a spoon after pouring, then skim off the floating foam on the surface, cover it, and keep the temperature for 20 minutes with the heat preservation function. Tips: When ordering brine, don't let the cooked soybean milk cool for too long, because the temperature is too low, the bean curd is easy to not solidify, but the freshly cooked soybean milk can't be used directly, because the temperature is too high, the cooked bean curd will be sour. Generally cool for 2 minutes, the temperature is just around 85 degrees, which is most suitable for making bean curd, so that bean curd will be sour, smooth and refreshing.

After 7.20 minutes, the tofu brain has solidified. Look at the picture below. Do you feel tender? The taste is not worse than that bought.

8. The prepared bean curd brain can be seasoned according to your own taste. I prefer spicy food, so I always use red oil Chili sauce to taste it directly, which is spicy and appetizing. Little friends, don't make cakes with rice cookers. Use them instead of gypsum and bittern to make tofu. Smoother and healthier. Try it quickly.

Tips:

1, soybean milk must be filtered, otherwise there will be too much bean dregs, and the tofu will not taste delicate and will be eaten with powder dregs.

2. Boil the soybean milk thoroughly. Don't rush to cook with strong fire, because soybean milk is easy to cook. Once cooked, it is wasted.

3. If you have a soymilk machine at home, you can also directly use the soymilk machine to make soymilk. Because the soymilk machine usually comes with its own heating program, you can filter the soymilk and let it cool for about 2 minutes, and then you can directly use it to make tofu pudding.