During our stay at home, apart from purchasing the necessary daily necessities, we rarely buy vegetables, let alone go out to buy breakfast. Fatty bean brain is one of my family’s favorite breakfasts. It used to be the morning when Aunt Dou Nao pushed a small cart to sell bean brains in the community. Because of the epidemic, I haven’t eaten it for a long time, especially my children like it. Dou Nao, I haven’t eaten it for so long now, and I’m even more panicked.The traditional soybean brain is made of gypsum and brine. Now it is healthier to use glucosamine to dot the tofu brain than gypsum and brine. The lighted soybean brain is more tender, with higher taste and nutritional value. Yesterday, I bought glucose lactone on the Internet. I ate the soft soy brains this morning. The young and old said that they were really enjoyable and tasted better than the sold ones. In fact, the method is very simple, let me try it together!
How to make tofu brain
Soak the dried soybeans in advance one night. The soaking time must be more than six hours. The soybeans will be fully soaked to make the soybean juice better.
Put it in a pot and bring it to a boil. After the soy milk is boiled, change it to a low heat and simmer for two minutes, so that the soy milk is fully cooked, so that the cooked soy milk has a strong aroma and no bey flavor.
Glucolactone is completely melted with 30 grams of cold boiled water and placed in a basin. Soy milk is cooled to 90 degrees and poured into the basin continuously.
Cover it and let it stand for 20 minutes (when it is cold, keep warm) and it will solidify into a delicious tofu brain.
Seasoning sauce, add chopped green onion, salt, monosodium glutamate, light soy sauce, vinegar, sesame oil, and chili oil in a bowl and stir until the salt melts.
Use a shovel to scoop the soybean brain one by one into the bowl, and add a spoonful of the sauce. The tofu brain is ready. If you want to drink the soybean brain, you can make it yourself.