Soybean Water
Gluconolactone, domestic chemical raw materials stores or flavor and fragrance stores are sold, white crystals, similar to crude salt. Molecular formula: C6H10O6 .
1, tofu brain practice
If you have a soy milk machine, it really just isn't that hard.
Soymilk consistency is: soybean: water = 1:15 (can't be thinner than that)
Boil the soymilk and let it cool.
Dissolve the lactone in a little water and pour it into the soy milk, stirring quickly. My ratio is 700ml soymilk with 1 teaspoon of lactone.
Heat the soymilk under water, or steam it, and keep the soymilk at a temperature of about 80 degrees Celsius for 15 minutes to solidify.
2, the rest of the program is brining.
Raw materials: hydrated yellow cauliflower, fungus, chicken essence, egg (a)
Practice: a star anise dashi choking pot, add cauliflower fungus slightly fried, put the right amount of water, salt, a piece of chicken essence. After boiling, hook yawn, sprinkle egg, turn off the fire.
Sheng a large bowl of bean flowers, pouring marinade, another with fermented bean curd juice, sesame sauce (peanut butter) juice to taste.
Soymilk into tofu brain
Tofu, everyone loves to eat. Soymilk, tofu brain for breakfast, dishes in the casserole tofu, ma po tofu, soy products in the tofu silk, dried tofu ...... pattern can be a lot of it! Tofu dishes alone, a grand banquet is still not open it!
Soymilk, tofu is the first in our country. The foreign devils do not have tofu so tofu in English for toufu. (Hehehe the foreign devils Chinese is a problem)
Soybean origin in China, the ancient name "beans". Cultivation of soybeans in China has a history of four or five thousand years. Soybeans are rich in protein. Every 100 grams of soybean contains more than 36 grams of protein, in a variety of foods far ahead. In recent years, Japan and rice (hey drink him) appeared "soy milk fever", men and women love to drink soy milk, stores sell a variety of soy milk products: orange soy milk, coffee soy milk ......
A variety of tofu dishes, canned tofu jumped to become the best-selling novel food. to become the best-selling novelty food.
But fried soybeans and deep-fried soybeans are not easy to digest, and less than half of the nutrients can be absorbed by the body. Boiled soybeans are better, the absorption rate is only 65.5%. Soymilk and tofu is better digested, which 85 a 95% of the protein can be absorbed by the body.
How is tofu made? Soak soybeans in water, soak and soften them, then grind them into soy milk in a stone mill, then filter out the dregs and boil them. At this time, the protein particles in the soybeans are surrounded by water and constantly moving, as if in the soybean milk bucket danced collectively, gathered together, forming a "colloidal" solution.
To make the colloidal solution into tofu, you must point brine. Spot brine with salt brine or gypsum, salt brine contains mainly magnesium chloride, gypsum is calcium sulfate, they can make the dispersed protein particles quickly gathered together, into a white tofu brain. Then squeeze out the water, tofu brain becomes tofu. Tofu and tofu brains are cohesive soy proteins. We drink soymilk, sometimes repeating the process of making tofu. Some people like to drink sweetened milk. If you add a spoonful of sugar to soymilk, it doesn't change much. Some people like it savory. Pour some soy sauce or add some salt to the soy milk, and in a short while, white tofu brains appear in the bowl. Soy sauce has salt in it, and salt and salt brine are similar in nature, which also destroys the colloidal state of soymilk and makes the proteins coagulate. Isn't this the same as making tofu?
Soymilk point brine, the emergence of tofu brain. Tofu brains are strained to remove the water and turn into tofu. The tofu will be pressed, and then squeezed dry to remove some water, it becomes dried tofu. Originally, soy milk, tofu brain, tofu, dried tofu, are soy proteins, but contains more or less water. Milk and soymilk is almost the same, is also a colloidal solution. In fresh milk, casein, or protein wrapped in cream, dispersed in water, constantly moving mine so that the milk is always a uniform creamy liquid. When the milk is allowed to ferment and made into sour milk, the casein collects and clumps together, like tofu brain. Perhaps you quite like this sour milk that I don't.
Easy to make tofu brain
Raw materials:
250 grams of water bean flower, black dahlia, crispy soybean, water salt cabbage and other appropriate amount.
Seasoning:
red oil, scallions, salt, monosodium glutamate, sesame oil, soy sauce, vinegar and other appropriate amount.
Methods:
Mix. Choose the tender water bean flower, with a spoon into thin slices, into the pot after boiling and cooling with soybean milk into a bowl, into the appropriate amount of crispy soybeans, chopped daikonai and water salted vegetables, green onions, etc., add red oil, salt, monosodium glutamate, sesame oil, soy sauce, vinegar, mixing well to be completed.
Flavor:
The tofu is smooth and tender, and the flavor is spicy and unique.
Technical Notes:
The bean curd must be ordered with gypsum, the ingredients must be complete, soy sauce, vinegar less.
Three Fresh Tofu Brain
Ingredients: 10 shrimps, 1 small strip of sea cucumber, 2 dried scallops, 20 white fruits, 1 bowl of tofu brain, 2 cilantro.
Seasoning:
1, 1 tbsp egg white, ? tsp cornstarch;
2, green onion, ginger and wine;
3, cooking wine;
4, 3 bowls of stock, 1 tsp salt, 1 tsp pepper, 4 tbsp water starch.
How to do:
1, clean shrimp, remove the mud intestines, mix a little egg white, starch;
2, sea cucumber clean, with onion, ginger and wine with water did not pass, cook for 10 minutes in order to remove the fishy, and then fished out, rinsed, sliced;
3, dried scallop wash soak in water for half an hour, and then add a little wine to steam, take out and tear the fine threads;
4, the seasoning in the broth boil, add dried scallop shreds, sea cucumber, white fruit and shrimp boil, change to low heat, add other seasonings.
5, slowly slide into the tofu brain, a little cooking that is off the heat to serve, sprinkle washed, chopped cilantro that is ready.
Tips:
1, as long as three kinds of seafood, meat materials can be three fresh, lean meat, fish, chicken pieces can be, and does not limit the content.
2, tofu brain that is, soybean flower, but the traditional soybean flower is appropriate, can not use pectin powder coagulation, so as not to dissolve in the heat.
Steamed tofu brain
Raw materials: 200 grams of south tofu, 25 grams of cooked lard, onion, ginger, salt, cooking wine, 100 grams of chicken broth
Specific method:
1. frying pan placed on a high flame, poured into the cooked lard 25 grams of oil temperature, into the minced onion, ginger, stirring out the aroma, that is, the south of 200 grams of tofu into the sautéed for 2 to 3 minutes. minutes.
2. With a frying spoon will be tofu crushed, add salt, cooking wine chicken broth 100 grams, stirred into a soup, thickened with water starch, dripping with cooked chicken oil that is.
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Leshan's flavorful snacks are one of the best. In the hot summer, people in Leshan enjoy cheap bean curd brains with barbecued meat and beer under the trees by the river.
Leshan bean curd brain production method and the traditional sense of Kaifeng bean curd brain is fundamentally different, Leshan bean curd brain is not based on the soybean flower
But to absolutely delicious soup thickened by the soup. With monosodium glutamate (MSG), chicken essence, dashi granules, dark soy sauce, (dense material) fried soybean as the base,
Spoon on the half bowl of bone broth thickening starch thick juice, with a flat spoon to peel a few slices of snow-white soybean flower on top of the thick juice to float,
Topped with cilantro and cooked oil chili pepper, a bowl of tasty LeShan Tofu Brain in the eyes. Gray soup floating on the snow-white
beans, beans on the deep red chili with green cilantro, really colorful and fragrant. Because it is mainly used to eat under the barbecue meat, so
Leshan tofu brain is the juice component of the majority of the flavor is much better to eat two bowls is not a problem. You can also choose to steam the fat intestines or beef and pork to do
add material, mixed in the tofu brain to eat more flavor.
Because the development of Leshan three relatively backward, some of the local culture and snacks of great traditional significance has not been developed, now Leshan tofu brain only
there are only local, other local imitations are second, so to eat authentic Leshan tofu brain, but also to the local area, looking for a decent barbecue restaurant with
grilled meat to eat, it is authentic.
"Hometown food hundred chants" said: "tofu fresh brine fat, a ou taste while the morning sun. The distinctive tenderness is really the same as the brain, after eating actually drumming the old belly." Also note that the best thing about tofu brain is tender as brain, only true to its name. Its taste should be salty, tender and fresh
beautiful, and garlic flavor. Bean curd brain in addition to pouring salty brine, there is also a sweet bean curd brain, which is boiled with sugar and water, hook starch slip gravy, sprinkled with chopped gold cake, plums and melon seeds.