Without gypsum and salt brine, teach you to make homemade healthy tofu brain, which is smooth and refreshing, and can be made into a pot for 2 yuan

Today I will share with you a family version of the tofu brain method, it is healthier without gypsum, the practice is not difficult, as long as you master the skills of marinating, the tofu brain is not sour or astringent, smooth and refreshing.  

【Homemade tofu brain】

Ingredients: 150 grams of soybeans, 1200ml of water, 3 grams of gluconolactone, 30 grams of warm water

1. After the soybeans are washed, soak them in water overnight, and if you are in a hurry, you can also use them for 3 hours

2. After the soybeans are soaked, pour the water in the bowl, then pour the soybeans into the food processor, then add 1200ml of water, whip into soybean milk, and whip it several times, so that the bean dregs are less and the taste is more fragrant

3. Filter the beaten soybean milk with a fine mesh sieve or gauze, filter out the okara, and weigh the filtered soybean milk, if there is no 1200 grams, then add an appropriate amount of water to it, and be sure to ensure that the weight of the soy milk is 1200 grams

4. Pour the filtered soybean milk into the pot, boil over medium-low heat, stir while boiling, when the soybean milk boils for the first time, turn to low heat and continue to boil for 6 minutes ~ 8 minutes, you can turn off the fire, and leave the boiled soybean milk at room temperature for 2 minutes. Tips, when the soy milk boils for the first time, don't think that the soy milk is cooked, this is a phenomenon of false boiling, the "false boiling" of soybean milk is caused by a substance called saponin in soybean milk, when the temperature reaches about 80 degrees Celsius, this substance will produce a large amount of foam floating on the surface of the soybean milk, making people mistakenly think that it is boiled. When we see the soy milk boiling for the first time, we should continue to heat it and cook it for another 6~8 minutes before the soy milk is really cooked.

5. In these 2 minutes, we pour gluconolactone into a bowl and stir well with 30g of warm water

6. Press the keep warm button in advance of the rice cooker (you can press the keep keep button when boiling soy milk), then pour gluconolactone water into the rice cooker, and then pour the soy milk into the rice cooker after 2 minutes, stir well with a spoon after pouring, and then skim off the surface foam, cover the lid, and keep warm for 20 minutes with the heat preservation function. Tips, when ordering marinade, the boiled soy milk should not be cooled for too long, because if the temperature is too low, the tofu brain will be easy not to solidify, but the freshly cooked soybean milk cannot be used directly, because the temperature is too high, the prepared tofu brain will be sour. Usually let it cool for 2 minutes, the temperature is just about 85 degrees, which is the most suitable for making tofu brain, so that a good tofu brain will not be sour or astringent, smooth and tender.

7. After 20 minutes, the tofu brain has solidified, look at the picture below, do you feel very tender? The taste is no worse than the one you bought

8. The well-made tofu brain can be seasoned according to your own taste, I prefer spicy food, so I will directly use red oil chili sauce to season it every time, which is spicy and appetizing. Friends, don't make cakes in rice cookers, use them to make tofu brains, no gypsum and salt brine, smooth and refreshing and healthier, try it

Tips:

1. The soybean milk must be filtered, otherwise there will be too much bean dregs, and the taste of the finished bean curd will not be delicate, and the slag will be eaten

2. Boiling soybean milk must be boiled thoroughly, do not be in a hurry to boil over high heat, because soybean milk is easy to boil, once the pot is pasted, the previous efforts will be wasted.

3. If you have a soymilk machine at home, you can also use the soymilk machine directly to make soymilk, because the soymilk machine generally comes with a heating program, so the beaten soymilk is filtered and cooled for about 2 minutes, and it can be directly used to make bean curd