Beef Tofu Brain
1.
Soybeans soak in water a day in advance
2.
According to the required amount of water, add water to the cooking machine to make soy milk
3.
Filter out the bean dregs with a cloth
4.
The filtered soy milk is cooked
5.
You have to boil the froth on top until it disappears. Don't turn off the fire by fake boiling
6.
Take the required amount of lactone, prepare warm water at the same time, melt the lactone with warm water. The ratio of water to lactone is 10:1
7.
When the temperature of the soy milk is aired to 80 degrees, if there is no thermometer, it is almost the same if you see the skin on the surface.
8.
Pour the melted lactone, stir while pouring, and stir well
9.
Cover the lid and let stand for about 20 minutes, the tofu brain is ready
10.
The process of coagulation of tofu brain, stir-fried beef marinade. Put a little oil in the pot, add the right amount of Pixian Douban and fry the red oil
11.
Add the chopped onion and beef. I prefer beef and onions, if you don’t like it, you can leave out onions
12.
Stir-fry until the color changes, add a little water, and saute until fragrant.
13.
Put the solidified tofu brain into a bowl
14.
Pour the beef gravy, then sprinkle some diced mustard, spiced soybeans and peanuts, and enjoy
Tips:
When making tofu nao, if you want to be successful, you must pay attention to two points: 1. Temperature. 2. The ratio of lactone to soybean is 1:100. However, due to different cooking machines, the amount of soy milk that is ground will vary. According to the amount of soy milk, the ratio of lactone to soy milk is 1000 g soy milk 2.5 g lactone
