Bean curd brain, a kind of food that many friends like. Fresh and smooth, especially with the homemade marinade, the taste is fresh and delicious. The basic every now and then, the family will prepare a few bowls of tofu brain, do it yourself at home, one is clean and hygienic two is to eat more secure. The key to do it yourself more affordable, sold outside 3 yuan a bowl of tofu brain, their own 3 yuan soy beans can make several bowls to.
Although bean curd brain is delicious, but you find but few people do it themselves; one is the early morning time tension, people are too much trouble; the second is to think that bean curd brain looks simple, but it is easy to do and fail. So rather than go out and buy it, you rarely make it yourself. So what is the trouble with homemade bean curd brain? Today the chef will teach you homemade tofu brain, 1 soybean can do 3 bowls, the steps are detailed and simple, delicate and tender taste delicious.
[Homemade Tofu Brain
【Ingredients】：Soybean, water, lactone
1: Prepare 200g of soybeans, picking out the impurities or drier ground inside. Wash it with water. Then add water directly to soak up, the water must not exceed the soybean. Soaking time should not be less than 10 hours, you can soak on the first night, the next morning use just. Fully let the soy beans eat enough water, become large and soft.
2, soaked soybeans directly drained, then first take 100g soybeans, with 1000g of water, according to the ratio of soybeans and water 1:10, into the wall breaker, select the juice function into soy milk, the pulp rate is the premise of successful production of tofu brain. Remember to be sure not to choose the soy milk function, then the soy beans are cooked.
3, beaten raw soybean milk directly into the pre-prepared filter bag inside, squeeze out the soybean milk; or use a very fine mesh filter, so that the production of tofu brain taste will be very tender, there will be no soybean residue.
4: Strain the soy milk and put it directly into the pot. Use a spoon to skim off the surface layer of froth first. Then fire and cook. After boiling, turn the fire to medium heat and cook for 5-7 minutes, to ensure that the soy milk is cooked. Do not leave the pot at this time, soy milk can easily overflow or paste the pot, so you must remember to keep stirring to avoid paste bottom.
5, the cooking process, there must be floating foam at any time to skim off, the more boiled foam will be less. When the soybean milk is done, there will be a layer of bean skin on the surface, clip out the bean skin, cook the soybean milk directly with a strainer, strain it again, and then pour it into the rice cooker.
6. Prepare about 4g of lactone and melt it with about 10g of warm water. Don't use too much water, otherwise the tofu brain will be too much water. Then directly pour the melted lactone into the soy milk. Then directly cover the lid of the rice cooker, about 10-15 minutes basically solidified, this time you can start to eat.
Essentials of homemade tofu brains.
1, the ratio of soybeans and water
The ratio of soybeans and water in general also directly affects the success or failure of tofu brain. And the power of different soybean milk machine is different, the concentration of playing out also varies, but the basic dosage are mastered in the soybean and water ratio of 1:10 range. However, it is specifically recommended that you should also increase or decrease the amount of water added according to the concentration of your own soybean milk machine or wall-breaker.
2、The amount of lactone is well mastered
Usually there is a corresponding ratio on the instructions for the use of lactone, but home is rarely accurate and easy to measure. So sometimes when lactone is used incorrectly, the tofu brain is either not formed or made with a sour taste. Under normal circumstances 1000g of soy milk with 2-2.2g of lactone, the success rate of the tofu brain will be high and the softness and tenderness will be just right.
3, soy milk heating temperature to be careful
Cooked soy milk, avoid must not immediately put lactone, so it is easy to fail. Because the success or failure of bean curd brain and the temperature of soy milk also has a relationship. Like boiling soybean milk, we use the filter again, this process will also reduce the temperature, in general, like the current indoor temperature is basically around 25 degrees, then boil the filtered soybean milk need to put 2-3 minutes, the temperature control at about 80-85 degrees, and then add lactone, so tofu brain basic zero failure.
Well, above is the homemade tofu brain tutorial shared with you. I wonder if you have any different tips on homemade tofu brains to share with everyone? Welcome to leave more comments in the comment section to discuss.