Snacks Make Your Own-homemade Tofu Brain

Name: Snacks Make Your Own-homemade Tofu Brain
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600ml soy; A teaspoon Glucolactone; 1800ml water; A bag Instant seaweed; 2 teaspoons Spicy oil; A tablespoon Soy sauce; A handful of Cooked Dried Shrimp Skin; Some sesame oil

by sheery's mom

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The three-day holiday came to an end quickly. The past few days have been exhausted. After lunch, I went to Yangzhou City with my daughter. There are so many people on the street. I usually don’t have time to go out. I suddenly blend into the crowd. There is a feeling of discomfort, which reminds me of people who are traveling, tired and happy!

Tofu Nao was made yesterday. Before I had two bites, I was completely eaten by the two hungry pigs. When I took the picture, my husband urged me to say, "It’s time to take two shots, I’m not patient to wait. !" (When I went to the supermarket, he ate two corn on the cob, and he was already starving.) After a while, I gobbled up all the tofu in a casserole, which made me eat chocolate and sugar in the Slender West Lake. regain strength! "

Ingredients

600ml Soy
A teaspoon Glucolactone
1800ml Water
A bag Instant Seaweed
2 teaspoons Spicy Oil
A tablespoon Soy Sauce
A handful of Cooked Dried Shrimp Skin
Some Sesame Oil

Snacks Make Your Own-homemade Tofu Brain

1. Soybeans and water are ground into soy milk in a blender at a ratio of 1:3.

Snacks Make Your Own-homemade Tofu Brain recipe

2. Pour the soy milk into the pot and boil, and keep it boiling for about 5 minutes. Turn off the heat.

3. The appearance after cooking.

4. Boil the glucosamine with cold boiled water and pour it into a casserole.

5. Dry the hot soy milk for 2 minutes and then rinse it into the casserole.

6. Put the lid on without doing anything.

7. To keep the casserole warm for more than 30 minutes, I wrap it in a plastic bag and cover it tightly with my daughter's blanket.

8. When the time is up, open the lid and the tofu brain is ready.

9. Scoop some into the bowl.

10. Put the cooked dried shrimp skins, the dehydrated seaweed in the instant seaweed and the seasoning packet, then pour some light soy sauce, spicy oil and sesame oil, stir well and eat.

Tips:
1. Grind soybeans and water into soy milk in a blender at a volume ratio of 1:3. It should not be too thin, otherwise the tofu will be very thin.

2. Instant seaweed is the kind that can be brewed into soup, and there is a seasoning bag inside, so that salt, chicken essence, etc. can be saved.

3. It is said that the soy milk is aired to about 80 degrees. I don't have a thermometer, so I dry it for about 2 minutes at a time, and the soy milk needs to be flushed into the casserole.

4. I chose the casserole because it has a good heat storage function. Then I wrap it in a plastic bag and cover it tightly with my daughter's blanket, so that it will still be warm after the time is up.

5. You can also put some minced garlic, parsley, shredded mustard, etc., according to your own taste.