At home you want to make tender tofu brain, should master which production essentials?

Over the years to develop the habit of doing breakfast, so the family's breakfast is never eaten outside, and do not order takeout, always feel that they do breakfast, regardless of the ingredients process can have a safety guarantee, eat more assured, but also to avoid going out to eat, and it is a person *** with the problem of tableware, life self-protection awareness must be, after all, what is not as important as health.

Scientific breakfast collocation must be dry and dilute, eat only comfortable, dilute I usually do vegetable porridge, a variety of coarse cereal porridge, noodles, rice paste, soybean milk, etc., however, the opportunity to drink soybean milk is relatively more, because more protein for breakfast is still very necessary, soybean milk with steamed buns, buns, dumplings, etc., a meal in the proteins and carbohydrates on the Qi.

But, often drink soymilk will be tired ah, time enough I will use it into a tofu brain, just add eggs and salt can be made without any additives made of tofu brain, soybean aroma, taste tender, and also more nutritious than the use of brine, gypsum, lactone to do it. Because, rich in vegetable protein soybean and animal protein eggs together, nutrition will be doubled Oh. Practice is similar to the steamed egg custard, but the steamed egg custard with water replaced with soy milk, the following specific method to share with the love of food you, the essentials at the end of the article is summarized.

Egg tofu brain

Required ingredients: soybean 1 the more 150 grams, 3 eggs, salt 2 grams

Required accessories: parsley 1, a small amount of chili oil, mushrooms 4, soy sauce, 5 grams of cornstarch

Production process: the amount of soybeans and eggs, according to the number of people in the family to determine the general three eggs with 300 milliliters of soymilk into the The softness of the tofu brain is just right.

1, first of all, the soybeans soaked in advance, generally the first night of soaking, the next day to beat the soybean milk just good. Soymilk soybeans are best soaked, because after soaking soybeans, the soymilk is not only a high rate of pulp, protein is also more conducive to the absorption and utilization of our body.

2, the soaked soybeans along with the soaked beans in the water, together with the soybean milk machine, with direct cooking and barely cooked soybean milk machine can be, I use can not be cooked soybean milk machine. (Note that the soybean milk used to make tofu brain must not be beaten with a wall-breaker, because there are still some fine scum inside, when making tofu brain will not be fine.)

3, to beat the good soybean milk with a strainer once, if it is cooked soybean milk directly to warm, if it is raw soybean milk, must be boiled, and then dry to warm.

4, drying soybean milk process to prepare eggs. Wash the shells of the eggs and beat them into a clean, heat-resistant bowl.

5, add a small spoonful of salt to add a base flavor to the tofu brain first, which also helps the soy milk to solidify. Then use chopsticks to whisk the eggs as best you can until you can't pick out the whites.

6, three eggs almost 300 milliliters of soybean milk, cooled to warm soybean milk into the egg mixture, again with chopsticks to stir evenly, and then skimmed off the foam.

7, covered with heat-resistant plastic wrap, or covered with a plate to prevent water vapor from dripping into the steamer, into the steamer pot, high heat to medium heat, medium heat, full steam for about 12 minutes can turn off the fire. Turn off the heat and then simmer for three minutes to open the lid, out of the pot and pour your favorite sauce, you can eat beautifully.

This is a simple and nutritious way to make tofu brain, and it has a rich soy flavor and a very tender texture. If you are interested in this, please try to make it sometime.

Tips:

The beaten soybean milk must be boiled first, and then cooled to lukewarm, that is, not hot, otherwise the hot soybean milk meets the egg liquid immediately into the egg flower, affecting the formation of the tofu brain and tenderness. Do tofu brain soybean milk must not use a wall-breaker to beat, otherwise the egg to do tofu brain becomes tofu dregs, affecting the taste.

The above is about at home want to make a tender tofu brain, should master what the production of the essentials of experience sharing, today's share on this, thank you to see here, I am fitness life record, every day to share the simple food production and life experience, skills, if you like, on the point of attention, so that we become friends, next time, see you oh!