The detailed method of making homemade tofu brain, use this thing to order tofu, and make more bean curd

Ingredients needed to make homemade tofu brain

Soy milk: 150g of soybeans, 1050ml of water.

Tofu brain: 1.2L of soy milk, 3 grams of gluconolactone, about 20ml of warm boiled water.

Introduction of gluconolactone

You may be unfamiliar with gluconolactone, which is a white powdered crystal that is quite readily available online. It is different from the southern tofu made with gypsum and the northern tofu with brine, and the tofu made with gluconate-δ-lactone can reduce protein loss, and the finished product is fragrant and delicious, and the amount of tofu made is more than the conventional method.

Its principle is to use the gluconic acid in it to solidify the protein in soy milk, a bit like the principle of making cheese. And the method of using it to make bean curd is simple and has a high success rate! The gluconolactone you buy online is 3 grams per pack, so you don't need to measure it yourself.

Dissolve 3 grams of gluconolactone in about 20ml of warm boiled water. For the specific amount of water, you can refer to the instructions for the use of gluconolactone packaging bags!

The practice of homemade tofu brain

[The practice of soybean milk: how to improve the pulp yield of soybeans? 】

The concentration of soy milk for tofu brain should be appropriate. It is recommended that you squeeze your own soy milk, and if you want to buy commercially available soy milk, pay attention to the ingredient list, and do not have other ingredients other than soybeans and water.

Soak 150g soybeans in water (1-2 hours in summer, cold weather can be appropriately extended), soak soybeans in advance to improve the pulp yield. Put the soybeans into the soymilk maker, add water to the 1200ml scale line, and press the start button of the soymilk maker.

After beating finely, pour it into the pot and bring it to a boil first (soy milk that can be heated automatically does not need to be cooked!). ), then strain through fine gauze. Try to squeeze out all the soy milk in the okara! Okara is also edible, so don't throw it away.

How to eat okara: You can add a variety of pasta, or scrambled eggs and scrambled tofu. The filtered soy milk is boiled again (the soy milk that can be heated automatically does not need to be boiled!). Turn to low heat and simmer for 3-5 minutes.

Note that soy milk must be boiled and cooked, otherwise it will be uncomfortable to drink. There is a lot of foam on the surface that can be removed, and the soy milk made in this ratio is about 1.2 liters, and the concentration is just right. The tofu brain is not too fine or too hard, and the tenderness is just right.

[Processing of soy milk: In this way, the soy milk will not stick to the pot! 】

Soy milk is boiled in a small pot until between 80-85 degrees. If you don't have a food thermometer at home, you can estimate it: the soy milk is not boiling violently, and the soy milk can be eaten, but it is almost hot. Remove from heat.

Happy tip: Soy milk is easy to paste the bottom, so use a flat-bottomed pot to cook it, and the flat-bottomed pot heats more evenly.

[Boiling of soy milk: How to make the bean curd not break? 】

Pour gluconolactone into the hot soy milk and stir well, then pour into a divided bowl. Be careful to pour slowly, not too quickly, stirring as you pour.

If you wait for the soy milk to solidify and then scoop it out, it will ruin the appearance, so we can directly pour the stirred soy milk liquid into the bowl to solidify, so that the bean curd will not break! If there is foam on the surface, you can hit a dozen, set the bowl aside to cool down, and it will condense after 10 minutes!

Isn't it super super easy?

【Sweet bean curd】If you like to eat sweet tofu brain, you can add sugar directly, white sugar, yellow soup, and brown sugar are all very good, and sweet tofu brain is very healing to drink.

【Salted bean curd】If you like to eat salty tofu brain, you can simply make a topping. Blanch the fungus and shiitake mushrooms and chop them, chop the coriander, and grind a small piece of ginger into a ginger puree. 1 tablespoon of light soy sauce, 1 teaspoon of balsamic vinegar, a few drops of dark soy sauce can adjust the color, a small half spoon of sugar, use 2 teaspoons of cornstarch to mix into water starch and pour it into the pot to thicken.

When the soup is thicker, turn off the heat! You can sprinkle some white pepper before cooking, and throw in the freshly chopped coriander and mix well. Pour the hot toppings directly over the tofu brain and serve!