Ginger Tofu Brain

Name: Ginger Tofu Brain
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 130g soy; 720g water; Some Caster sugar; Some ginger; 2g Lactone

by coldly (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I have always remembered that there was an old man who drove a big bucket of bean curd on a bicycle and sold it all over the village. But when he was a child, the conditions at home were not good. These "snacks" are rarely tasted. I guess he only ate them in his childhood After so many times, but the taste has always been remembered, and then I work, from time to time I will buy a bowl of bean curd, smooth and smooth, and must be accompanied by thick ginger-flavored brown sugar water, the taste is super refreshing! Last year, I also learned to use lactone to make it by myself, but the taste was wrong. I always felt that it was delicious without gypsum. Recently, it dried up again. The original ratio is correct. The taste of lactone tofu is still comparable to that of gypsum tofu. I can finally make my own tofu brain, which I love to eat, and I am satisfied!

Ingredients

130g Soy
720g Water
Some Caster Sugar
Some Ginger
2g Lactone

Ginger Tofu Brain

1. Soak soy beans in water, it takes more than 4 hours, and the water needs to be changed midway in summer

2. Add 720 grams of water to the soaked soybeans to a cooking machine to make raw soy milk

3. Filter the soy milk with gauze, lift up the periphery of the gauze and squeeze it out by hand

4. After the soy milk is boiled in the pot, continue to cook for about three or four minutes

5. Take two grams of lactone, two grams can’t be weighed separately, just put it in a container and you can weigh two grams without resetting the scale.

6. The lactone is dissolved with a little cool white

7. The boiled soy milk is cooled to between 80-90 degrees, just leave it for two or three minutes without a thermometer.

8. Pour the soy milk directly into the lactone water, cover and simmer for 15-20 minutes, then

9. Take two or three slices of ginger, add water and sugar, and simmer into ginger syrup. Originally, brown sugar was used, but when there was no brown sugar in the house, fine granulated sugar was used.

Tips:
1: The ratio of the lactone I bought is 500 grams of soybean milk, 2750 grams, 7-9 grams of lactone, please pay attention to the ratio of the amount of lactone packaging bag when you use it; 2: Soy milk is cooled to 80-90 Degree is the most suitable temperature for pulping;
3: Do not stir the soy milk into the lactone water, cover it and keep it warm for 15-20 minutes, and the tofu will freeze naturally;
4: Tofu nao with ginger juice and brown sugar water is our hometown's edible habit, and I like the self-made ingredients for salty food.