Tofu Brain
1.
Soak 250g soybeans in water one night in advance.
2.
Put the soaked soybeans into the soymilk machine, add 1200ml of water to make soymilk.
3.
Immediately filter the beaten soy milk several times into the container.
4.
Take 1 teaspoon of lactone, about 2g, and dissolve it with 10ml of water.
5.
Pour the melted lactone liquid into the filtered soy milk, and stir evenly while pouring. Soy milk should not be too cold, it must be between 80-90 degrees. In short
6.
Use a spoon to skim any foam on the surface.
7.
Pour 80-90 degrees of boiling water into the rice cooker, plug in the power source, turn on the heat preservation state, put the soy milk in the heat preservation, and let it solidify for 10-15 minutes.
8.
Prepare the ingredients. Soak the shrimp skins in advance.
9.
Cut seaweed into thick strips, cut mustard tuber into small pieces, and cut green onions into small pieces.
10.
Take out the solidified tofu brain and scoop it into a bowl with a large spoon.
11.
Add an appropriate amount of salt.
12.
Then pour in an appropriate amount of soy sauce.
13.
Add seaweed, mustard greens, and soaked soft dried shrimp skins.
14.
Sprinkle small pieces of green onion at the end. f
Tips:
To dissolve the water of the lactone, use cold water, hot water will make it solidify.
After the lactone water is poured into the soy milk, it must be kept warm between 80-90 degrees. I tried it once and left it at room temperature, but it didn't solidify after waiting for a long time.
The ingredients can be added at will, a few drops of sesame oil will make it more fragrant.
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