What is the method and formula of bean curd brain?

The raw material formula is ground into 5 kg of broken soybeans, 5 kg of lean mutton 1.5 kg, 225 g of cooked gypsum powder, 3.25 kg of dried horseshoe powder, 250 g of Tricholoma, 5 g of pepper, 500 g of garlic paste, 0/00 g of refined salt/kloc, 500 g of soy sauce, 0/00 g of Chili oil/kloc, and 0/00 g of pepper.

1. Making tofu:

(1) Soak soybeans in cold water (3-6 hours in spring and autumn, 1 hour in summer and five or six hours in winter). If it is cold and urgent, you can soak it in warm water, add about 15 kg of water and grind it into a thin paste. The finer the better. Then add cold water 15 kg, stir evenly, put it in a cloth bag and filter out the slurry repeatedly until the bean dregs are not greasy, and it is appropriate to add 5 kg of beans to 35 kg of slurry. Then skim off the floating foam on the pulp juice, float on the fire, scoop out 1/3 pulp juice, put it in another pot, pour the remaining pulp juice into another insulating porcelain barrel, and also skim off the foam on the surface.

(2) Put the cooked gypsum powder into a wooden spoon, add 0.5 kg warm water and sink it into the slurry of the porcelain barrel, then lift it, then turn the wooden spoon sideways to pour gypsum into the slurry, and then pour the scooped 1/3 slurry into the slurry of the porcelain barrel, so that the slurry and gypsum can be fully mixed during tumbling. After standing for 5 minutes, skim off the floating foam, and the tofu brain condenses below.

2. Salt water pouring: sliced mutton. Wash Tricholoma, juice with more water, take out Tricholoma, and cut it quickly. Use mushroom juice, garlic paste, salt and water chestnut about 2 kg to make a thick juice for use. In another dry pot, add 30kg of cold water to boil, add the chopped mutton, add salt, soy sauce and monosodium glutamate, and then boil, that is, pour the prepared sauce and stir, then pour it into another thermos, sprinkle with Tricholoma, and drizzle with pepper fried with hot hemp.

3. When eating, first put the tofu in a bowl, pour salt water and Chili oil on the tofu, and sprinkle garlic.

Product features: white, soft and tender, fresh and slightly spicy, with sesame seed cake to eat, unique flavor.

Second, the basic materials of gypsum bean curd flower are 50g of cooked gypsum powder, dried bean curd 1000g, 25g of raw vegetable oil, 200g of soy sauce, lobster sauce 100g, pepper powder 1.5g, cooked pepper 150g, monosodium glutamate 0.5g and onion/kloc.

working methods

1. Soak the dried soybeans in clear water for about 6 hours (after changing the water for 2-3 times, grind them into slurry with a stone mill, filter out the bean dregs, put them in a pot to boil, then add vegetable oil to disperse the foam. In another pot, add 150g water to melt the gypsum powder, then pour the pasted soybean milk into the pot, cover it, and form balls after about 1 hour.

2. Mix soy sauce, pepper powder, fermented soybean (pressed into sauce with a knife), cooked pepper, monosodium glutamate, and onion (washed and chopped) in a bowl and put them in each small dish. When eating, everyone put tofu in a bowl with 1 sauce and dip it in the sauce.

This product is characterized by the functions of invigorating the middle energizer, invigorating qi, clearing away heat and diminishing inflammation, quenching thirst and inducing diuresis. Can be used for treating fever, polydipsia, turbid qi in lower digestive tract, heatstroke, and antipyretic toxicity.

Tofu brain, a famous traditional snack in China, is often mixed with tofu flower and tofu. According to different tastes in different places, the north prefers salty taste and the south prefers sweet taste, like some areas in Sichuan like spicy taste.

Tofu brain and tofu pudding are both intermediate products of tofu, and there is not much difference in ingredients. Tofu brain came out first, soft and tender, and it was difficult to pick it up with chopsticks. You need a spoon to hold it. Tofu solidified a little is tofu, which tastes smoother than tofu; Tofu is made by compacting and solidifying tofu in a mold.

Tofu brain and tofu belong to the same family, but there are differences. Tofu is solidified, and tofu brain is semi-solidified juice. Processing technology of tofu: firstly, grind washed soybeans into tofu, peel them, soak them in clear water for about 4 hours, take them out when the tofu swells to white, pour them into a refiner or a stone mill and grind them into fine soybean milk, filter the fine soybean milk with a cloth, pour the juice from bean dregs into an iron pot, boil them with strong fire, and pour them into a special bucket, then melt the plaster of Paris with clear water, put them into a crock, and pour the soybean milk in the bucket while it is hot for about 5 minutes.