Homemade Tofu Brain

Name: Homemade Tofu Brain
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3g Lactone; 30g warm water; 100g soy; 1 tsp sesame oil; 1 tsp Soy sauce; a little chopped green onion; 1 parsley; 1 tablespoon Chopped pepper; 1 tsp Dried shrimp; 1 tablespoon Dried radish; 900g Beat soy milk

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I never dreamed of it before: from snacks to the classic breakfast-tofu brain with fried dough sticks, now I can easily do it at home, which is really unexpected. Because I often hear old people say: making tofu is very hard, it is difficult to make tofu, you have to get up early in the morning to grind beans and boil soy milk to make tofu; so I never thought that I would make tofu at home. Now we are keeping up with the trend. Not only did we learn how to make tofu, but also how to make tofu nao is really amazing. After tasting the tofu nao made by me, my husband and second sister-in-law all agreed that they are better than those sold at breakfast stalls in the community. The tofu brain is much more delicious, haha, I am really happy after listening to it----"

Homemade Tofu Brain

1. Prepare all ingredients

2. Soak the soybeans overnight in advance

3. After washing, put it into the food processor and add appropriate amount of water

4. Start the food processor and grind it into soy milk

5. Soy milk filter out the oat dregs

6. Pour into a small pot and bring to a boil on low heat

7. Cook for a few more minutes and turn off the heat

8. Melt the internal fat + 30 grams of warm water

9. When the soy milk cools to about 80 degrees

10. Stir gently and quickly while adding the internal fat water

11. Cover the pot for about 15 minutes

12. Use a net spoon to put it in a bowl, and add your favorite seasoning to make tofu nao

13. Just put in the prepared accessories

Tips:
1. Soybeans need to be soaked overnight in advance
2. When grinding soy milk, the amount can be divided into several grindings
2. After the soy milk is boiled, it needs to be boiled for a few more minutes before it can be eaten.
3. It is best not to leave the soy milk when boiling, it is easy to get over the pot.
4. When adding the internal fat water and stirring, please pay attention to stirring to the bottom of the pot as much as possible, otherwise it is easy to stir out a layer of paste on the bottom of the pot, which will affect the taste of the tofu nao.