Old Beijing Early-braised Tofu Brain
1.
Glucose lactone is dissolved in a little warm water for later use. Soak 100g of dried soybeans in water overnight to rise to 280g, put them in a blender and smash them completely, add 1L of water in total, and filter the soy milk with gauze. Heat the soy milk to a boil three times, add a little cold water twice in the middle to boil. Skim the scum and let it stand for 3 minutes to cool down to 80 degrees. Place the glucosinolate solution in a container, and slowly add soy milk to ensure that the glucosinolate is completely washed away. After the lid is allowed to stand for 15 minutes, the tofu brain can be formed.
2.
Soak dry goods in water for 6 hours, fully soften, wash and control water. Soak dry cargo water and take the supernatant for later use. Remove the roots of shiitake mushrooms and cut into 0.5cm strips, and remove the hard roots of the fungus (if it is hard, boil it until tender). Yellow flowers go to roots. Cut the sauced meat into pieces.
3.
Pour all the soaked dry cargo water into a large pot, bring to a boil, pour in shiitake mushrooms and ginger powder, add appropriate amount of water to ensure that there is enough space for the remaining solid ingredients. Boil for 15 minutes, and mix the soy sauce until a small spoonful of the color is the color of the same volume of Coke. After cooking for 3 minutes, add the sauced meat, 15 minutes later, remove the yellow flowers of the fungus, start to skim the foam, and add salt to adjust the saltiness. After the savory flavor is cooked, change the heat to medium and low heat. Pour the water-mixed cornstarch into a spoon, spread it evenly along the edge of the pot, scoop and stir vigorously. Adjust until the liquid in the pot starts to solidify evenly, and it can stay on the surface without disappearing immediately after being scooped up and poured back. Turn off the heat and sprinkle chopped green onion, drizzle with sesame oil and stir well.
4.
The stirred tofu brain should be moderately salty and fresh when you drink it. The tofu brain is smooth but not loose, the meat is rich, the fungus is soft and tender, the mushrooms are Q-bomb, and the yellow flowers are smooth.
5.
With sugar pancakes, there is nothing to ask for.
Tips:
1. Order tofu brain, soy milk temperature is important, overheating and lower than 80 degrees can not be successful, do not stir after mixing the glucose lactone, cover to keep warm.
2. Soaked dried water is the main source of umami taste. You can also add chicken powder, chicken essence, chicken juice, thick soup, etc.
3. The meat must be sauced meat, beef, lamb, pig can be used. Putting raw meat is not easy to handle. If you add more steps to the treatment, it may leave a fishy smell and not have a strong taste of sauce.
4. Do not pour a lot of thickening at one time, divide it into multiple times, scoop and stir evenly after adding the thick, and then add the next time. After putting a small spoonful of qualified tofu braised, it should be supported on top of the tofu braised instead of flowing out immediately.
5. This bittern can also be used to make braised noodles, as long as the fluid condenses and fluidity slows down significantly during thickening, but not to the extent of the tofu braised.
