The basic principle is to coagulate protein in soybean milk by adding coagulant.
There are many kinds of coagulants,
Usually we use three kinds in our daily life and market: gypsum, lactone and brine.
Tofu brain is mainly made of gypsum or lactone. Among them, lactone has better effect.
Household tofu method
Material dried bean curd 100g? Gluconolactone 3g 1000ml water.
1100g dried beans are soaked to about 3 times the weight. Change the water several times in winter 10 hour and 6 hours in summer. Note that beans are soaked for too long and the pulp yield is not high. Tofu brain will be scattered when it is made.
2 Put the soaked beans into the bean mill. Use 1000ml to mill soybean milk.
3 pour the ground soybean milk on the filter screen covered with emery cloth and filter.
4. Cook soybean milk over high heat for 2 minutes. Turn off the fire, wait about 1 minute, and let the soybean milk cool.
Put 5 3 grams of gluconolactone into a large bowl and rinse with a small amount of 40-degree warm water.
6 When the hot soybean milk is dry to 80-90 degrees, pour in lactone, cover it and wait for seven or eight minutes to solidify.
7 Put the bean curd brain into a small bowl. Pour in seafood soy sauce and chopped coriander. Add crispy peppers and serve.
You can also make your own marinade and pour it on tofu brain to eat.
I hope it is helpful to be happy every day. ~!