Marinated Tofu Nao [detailed Version] (homemade Tofu Nao + Marinade)

Marinated Tofu Nao [detailed Version] (homemade Tofu Nao + Marinade)

1. Wash 500g soybeans,
Soak in water (about one night)
Wash and drain the water, ready to polish the soy milk.

2. Pour the soaked soybeans and appropriate amount of pure water into the soymilk machine, and grind it into a slurry (because we will produce 5.5 kilograms of soymilk in the end, so we control the added water below 5 kilograms. Don’t add too much water, otherwise it will be ground. The pulp is thin, the tofu brain is not formed)

3. Filter preparation filter tool:
A large bowl, a strainer, and a filter cloth.
As shown in the sequence of the steps, place the tool strainer on the large bowl, and then put the gauze on the strainer, pour the polished soy milk, twist it by hand, twist until the end, the filter cloth leaves the bean dregs and the soy milk is filtered in For how to eat bean dregs in a big bowl, please click the following link: (https://www.xiachufang.com/recipe/100607113/)

4. After the soy milk is filtered, pour it into the pot,
Weigh the net weight of soy milk, about 5.5 kg (if it is not enough, you can mix it with water to 5.5 kg)

5. After the soy milk is weighed, pour it into the pot and boil, and cook for another 5 minutes (because it will boil)

6. After the boiled soy milk, open the lid and let it dry to about 85 degrees

[At this time, a layer of skin will form on the surface. Pinch out this layer of soy milk skin and let it dry on the chopsticks. When it’s dry, it will be yuba. I have tried to make yuba: After the soy milk is cooked, turn off the heat, take the condensed soy milk skin, and pinch it. When it comes out (it is very technical when pinching), let it dry on a hanger, and it will become yuba. Then heat the soy milk and turn off the heat. . . It’s very interesting to cycle like this. For cooks who want to try, there are many recipes in the kitchen, everyone can try, but, I think, there is no need to cook by yourself, because the efficiency of making it at home is too low , I made it for a day and finished the meal in one meal. . . 】

7. While drying the soy milk, we use a little warm water (below 40 degrees) to dissolve 8.25g of internal fat to dissolve completely

8. At this time, I will prepare another pot, rice cooker, or ordinary pot. Pour in the dissolved internal fat, and then pour in soy milk at around 85 degrees. Cover the lid and stuff for about 20 minutes. [If it’s an ordinary pot in summer, it’s fine. If it’s cold, use a rice cooker and set the heat preservation function. If there is no rice cooker, just wrap the ordinary pot with a towel and keep it warm]

9. Marinade:
1) Wash the hair with fungus, day lily and shiitake mushrooms
2) Tear small pieces of fungus, shredded shiitake mushrooms and shredded ginger
3) Put an appropriate amount of oil in the wok (not too much, enough to fry the fungus, daylily, and mushrooms). After the oil is hot, add shredded ginger and aniseed and stir fragrant.
4) Add fungus, day lily, shiitake mushrooms and stir fry until fragrant
5) Add appropriate amount of light soy sauce and a small amount of soy sauce (light extract is fresh and salty, soy sauce improves color), stir fry evenly, add appropriate amount of purified water to boil
6) After boiling, add appropriate amount of salt and a little sugar (to improve flavor), then pour in water starch.

[I personally prefer thicker ones, so I add more water starch)
(The specific amount will not be written, you can add it according to your own experience and taste)
(The marinade is better to be slightly saltier than the soup, because there are tofu brains)

10. Serve half a bowl of tofu brains, pour a tablespoon of marinade, sprinkle with coriander, sweet pickles, and chopped peanuts. . . Let’s start eating!

Tips:

**Soymilk concentration and internal fat ratio: (1 catty=500g)
1 kg of dried soybeans can produce 5.5 kg of filtered soy milk, plus 8.25g of internal fat

And so on:
Four servings: 250g dried soybeans need to be ground into 1375g soy milk plus 4g of internal fat for two servings. I haven’t made one serving for one person. You can try it yourself according to the ratio.

**Pure soy milk (without okara)-[Take 1 kg of dried soybeans as an example]
1. If it is less than 5.5 kg, that is, thicker soy milk, the tofu brain will be thicker
2. If it is higher than 5.5 kg, it will be a thinner soy milk, which will be more tender (if the soy milk is too thin, it will not be formed. If it is the first time to make it, just look for my ratio, and you will become more skilled in the future. , I will master it, and then adjust to my favorite softness level,)

If you put too much internal fat, the tofu brain will be acidic. If you put too little internal fat, the tofu brain will not be formed.

After the soy milk is cooked, it should be aired to about 85 degrees. The temperature is high, and the tofu brain will form a flocculent. The temperature is low and it is not shaped.

I don’t have a thermometer, so it’s all based on my feelings. For example, when the soy milk skin is condensed, when the soy milk skin is formed and has a certain thickness, it will be almost the same. About minutes)
It’s cold and dry for a while (when it’s ten degrees Celsius, let it dry for 3 to 5 minutes)

Please write down the main points for everyone. [Concentration] of soy milk
Internal fat [grams]
Soy milk is dried to [about 85 degrees]
【Keep warm】Wait for 20 minutes