Bean brain without coagulants does this at home, it is smooth and delicious, delicious and nutritious!

Lactones are usually used to make bean brains, but if there is no lactone at home, use eggs that everyone has, which is also tender and delicious, nutritious and delicious!

The practice of egg bean brain

Main ingredients:

100 grams of soybeans, 2 eggs, seaweed, shrimp skin, and a little coriander.

1. Soak 100 grams of soybeans overnight.

Put it in a food processor, add 1000g of water and beat until pulped. Pour into gauze, drain out the okara and dry.

2. Pour the boiled soybean milk into the pot, bring to a boil over high heat, skim off the foam, turn to medium heat and cook for another 5 minutes; Remove from heat and let cool. Pick the surface of the bean skin.

3. Knock two eggs into a bowl, beat into egg liquid, and skim off the foam.

Pour the boiled soy milk into the eggs, stir well, and skim off the foam.

[The ratio of eggs to soy milk is about 1:3]

4. Put water from the pot, put the water into the container after boiling, and steam it for 15 minutes with high-temperature plastic wrap or plastic wrap (prick a few small eyes).

[Try inserting a toothpick, if the toothpick can stand, it's OK]

5. Put a spoonful of bean brains into a bowl and put them in a bowl.

6. Make another sauce for pouring bean brains:

Put an appropriate amount of water in the pot, add a little salt, light soy sauce, seaweed, shrimp skin and bring to a boil, turn off the heat, pour in a little sesame oil, add coriander, and stir well.

7. Pour the sauce into the sliced bean brain, and you can eat!

Tips:

If you want to make the texture of the bean brain more delicate, you can also filter the egg wash and soy milk, and the taste will be better!