Homemade Tofu Brain

Name: Homemade Tofu Brain
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g soy; 15g Daylily; 50g Ham; 1000ml pure water; 2s Fungus; Some Water starch; Some Chicken Essence; Some salt; 2.5g Glucose lactone

by Shi Linxiu

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Tofu Nao has always been the darling of the early stall. If you go out for breakfast, you will feel that this breakfast is for nothing. It is said that tofu nao has always been contested between sweet and salty, but I have only eaten salty ones, and have never had the guts to try the sour and refreshing sweet taste.

Soybeans are simply an all-purpose ingredient, and their plasticity is too high. Whether it's soybean sprouts, soy milk, tofu, or tofu, it's all. The method of tofu brain shared today is also relatively simple, the preparation is soft and tender, and can be eaten by the elderly and children. "

Ingredients

120g Soy
15g Daylily
50g Ham
1000ml Pure Water
2s Fungus
Some Water Starch
Some Chicken Essence
Some Salt
2.5g Glucose Lactone

Homemade Tofu Brain

1. Soak the soybeans for 8 hours in advance, soak the fungus for 3 hours in advance, and soak the daylily for 20 minutes in advance.

2. Rinse the soybeans several times after soaking, and pour them into the food processor.

3. Start the machine, make a pulp, and slow down for about 2 minutes.

4. Pour out and filter with double-layer filter cloth.

5. Bring to a boil over medium heat, stirring constantly, and turn off the heat when cooked.

6. Use a spoonful of warm water to dissolve the dextrose lactone. After dissolving, let it stand for 5 minutes and pour it into the heated soy milk. Stir evenly.

7. Let stand for 20 minutes.

8. Finely chop daylily, fungus, and ham.

9. Pour water in the pot to boil, pour in chopped fungus, daylily, ham, add appropriate amount of salt and chicken essence to taste, and finally pour in water starch.

10. Use a flat spoon to pour out the tofu brain, pour the marinade, and finally sprinkle with chopped green onion and coriander.

Tips:
Precautions:

Soybeans should be used a little more than usual to squeeze soymilk, and it must be soaked in advance to increase the yield

1000g of soy milk can use about 2.5g of lactones, and if the lactones are added to the tofu brain, it will become sour;

Soymilk can also be made. Although the soymilk squeezed by the soymilk is cooked, but the temperature is not enough, it needs to be filtered and heated again.