Tofu brain and tofu pudding are both intermediate products of tofu, and there is not much difference in ingredients. Tofu brain came out first, tender and soft, and it was difficult to pick it up with chopsticks. You need a spoon to hold it. Tofu solidifies a little, which is tofu. Compared with tofu, it tastes slippery and can be picked up with chopsticks. Tofu is made by compacting and solidifying tofu in a mold.
Tofu brain is a kind of highly nutritious food made of soybean protein. Similar to old tofu (old tofu is slightly harder than tofu brain, but the shape is the same. Tofu brain is like a girl, and old tofu is like a semi-old beauty. Tofu brain is mostly sold in the morning, and old tofu is in the afternoon. Braised tofu, old tofu with soy sauce and other vegetarian dishes. )
Tofu brain is a semi-finished product in the process of tofu making. Boiled soybean milk reacts with coagulant, and protein caking occurs in soybean protein sol (namely soybean milk). If the ratio of reactants is appropriate, the reaction conditions (temperature, concentration, stirring degree, etc. ) are suitable, soy protein will completely solidify to form tofu brain. It is one of Four Treasures of the Study in Ganzhou (now Ganxian).
Tofu brain is a traditional snack in Tianjin, breakfast. At that time, there was a children's song: "If you want to be fat, open a tofu shop and fill your stomach with hot tofu all day long." Tofu is white, soft, tender and delicious.
Also known as old tofu, it is a highly nutritious food made of soybean protein. The absorption rate of bean curd brain can reach 92-98%. Bean curd brain [1] not only contains protein, but also provides various vitamins and minerals for human physiological activities. Especially when gypsum is used as coagulant, it not only produces more finished products, but also contains calcium, which meets the needs of human body for calcium and plays a certain role in preventing rickets and tooth dysplasia. The cooking skills of tofu are mainly cooking, and its taste belongs to home-made tofu, which is a semi-finished product in the process of tofu production. Soymilk is old tofu cooked with edible gypsum. Because the semi-finished products cooked with brine are inedible, the old tofu we often eat is cooked with edible gypsum. Improve with sugar, increase the fire, add wet powder, add soaked oil noodles, add appropriate amount of bean curd, and season with onion, salt and pepper. Its color is golden red and bright, and its mass is slightly thicker. In a bowl, you can add dried seaweed, kelp silk, lily, diced leek, pepper and sesame oil, which is very fragrant. Bubble cakes and steamed sesame leaves are Shanxi people's favorite breakfasts.
The biggest feature of tofu brain is the tenderness of tofu, so it is called the brain in tofu, so you should master the skills of brine. It is required to simmer slowly without overflowing the pot, so that the tofu is not sticky, bitter or astringent, and it should be simmered slowly when it is marinated, and it should be simmered as soon as the pot is boiled. The brine should be cooked with fresh mutton slices and good soup, and the temperature should be controlled, so as to keep the brine fresh.
When selling tofu, it is also important to put tofu in a bowl with a flat spoon. Tofu in the middle of the bowl should protrude like a small steamed bun and then marinate. After pouring the marinade, add garlic paste and Chili oil. Onion, coriander, processed condiment
Food classification
salty taste
Tofu is marinated or seasoned, which varies slightly from place to place. Daylily and auricularia are generally used. Meat stuffing is added in the north of China, and seafood such as kelp, laver and shrimp skin is used near the coast of China. There are even sesame sauce, Chili oil, coriander, soy sauce, vinegar, chives, garlic paste, chopped green onion and so on. Different places have different tastes, mainly by halogen or seasoning.
Generally add salty seasoning, and add meat stuffing in the north, such as celery, mustard tuber, day lily and fungus; Seaweed shreds, laver and shrimp skin are useful in coastal areas; There are sesame sauce, Chili oil, coriander, soy sauce and vinegar; There are also leeks, mashed garlic, chopped green onion, etc. Different tastes in different places mainly depend on seasonings. Among them, there is also a kind of Hu spicy soup in Henan, which is called "bean curd soup mixed with Hu spicy soup", which is rich in local characteristics, while the spicy soup in Sichuan is spicy, delicious and unique in flavor.
sweet taste
Sweet ones are usually added with syrup, sugar and brown sugar. Tofu flower is usually eaten cold in summer and heated with sugar water in winter. Some people will add ginger juice to sugar water to drive away the cold or add mung beans, red beans, various fruits or rice balls to taste. A more novel way to eat it is to add chocolate syrup and "chocolate tofu" made from gypsophila paniculata, and then serve it in Hong Kong.
The "sesame paste bean curd flower" with black sesame paste is called "Taiji bean curd flower" according to its appearance.
Production and production
Method 1
Ingredients: tender tofu, starch, vermicelli, celery, kohlrabi (mustard tuber is also acceptable), crispy peanuts, oil peppers, soy sauce, vinegar, monosodium glutamate, pepper and pork strips (braised beef or shredded chicken can be used, which are the most authentic beef bean curd, called beef bean curd and shredded chicken bean curd respectively, and I use bacon strips instead).
working methods
1. Dice kohlrabi and chop celery;
2. About 50G of starch, we made four bowls;
3. Adjust the starch water into water starch, not too thin or too thick, just before adding starch;
4. Boil four bowls of water in the pot. After the water boils, slowly pour in water starch. Be sure to pour slowly and stir while pouring, otherwise it will form a block that will affect the taste until it boils and bubbles;
5. Gently cut off the thin tofu pudding slices with a shovel;
6. Gently put the sliced tofu into the cooked starch paste until it boils again;
7. Take a bowl and pour in the right amount of soy sauce, vinegar, oil pepper, pepper and monosodium glutamate. Take another clean pot and add boiled vermicelli;
8. Scoop the bean paste into the bowl, about six or seven minutes full, and then add a proper amount of cooked vermicelli;
9. Sprinkle with celery powder, turnip diced and crispy peanuts!
In some places, tofu brain is used as dessert, and sweet osmanthus and sweet sauce are added.
Method 2
1. Bean selection: In addition to harvesting, drying, threshing, unpacking, storage and transportation, soybeans will also be mixed with pure substances such as grass roots, bark, mud, sand, heather and metal chips. Therefore, before use, pure substances, broken beans, moldy beans, moth-eaten beans and pure beans must be thoroughly removed. Soybean outside, and then ground into soybean powder.
2. Water selection: A certain amount of water is needed to make tofu, and the quality of water is indirectly related to the quantity of tofu. Soft water is generally suitable for tofu. Deep well water, stream water, mineral water and seawater will all affect the yield and quantity of bean curd. It is forbidden to use lake water and reservoir water polluted by industrial wastewater. In order to select suitable water, it can be tested with test paper, and water with pH value of 5-6 can produce acid-base reaction.
3. Filtering: take water from the bean powder, stir it into paste according to the ratio of 1: 5, and pour it into the filter; Then gradually add 13 parts of water in several times. Stir while adding water. Bend until the bean dregs are filtered out. Add the light slurry to the pot and heat it until it boils.
4. Preparation: Gypsum is the best coagulant for making tofu. Gypsum powder is difficult to solidify when it is indirectly sprinkled on the outside of soybean milk, and it must be made into slurry before it can be used. The preparation method is to take cooked gypsum powder San Qian (the dosage of soybean powder per catty), put it into a basin, and add the same amount of water to make it into paste. Carefully grind with hands or tools, smash and dissolve, and add a small amount of water to dilute. After a short wait, gypsum with coarse particles will settle down and be suspended for later use. Repeat many times.
5. Pulping: the raw soybean milk is filtered and boiled, so that the volume of residual soybean dregs does not expand or shrink. So the cooked pulp should be poured into the filter, and after the second filtration, the soybean milk with bad taste can be made.
6. Dot brain: To make tofu brain, pour the coagulant into a container, and immediately rush into the cooked pulp after fully stirring, which is called anti-dot. Stamp immediately after clicking. After shrinking for about 10 minutes, the amount of soybean protein can be well solidified, that is, a delicious and nutritious tofu brain is made.
7, the practice of bean curd brain halogen: first blanch the yellow flowers and fungus, cut some onions and Jiang Mo. After adding halogen, the production of halogen is as simple as the halogen of noodles. Pour the base oil out of the pan. When the oil is hot, add shredded lean meat, shredded green onion and Jiang Mo. We add a proper amount of water, once developed yellow flowers and fungus, thicken with water starch, and beat eggs.
Method 3
Raw materials: soybean, pork, scallop, day lily, fungus.
Production method:
1. Wash soybeans and soak them in clear water for more than four hours;
2. Pour the soaked soybeans into the soymilk machine, and pour a proper amount of water to cook the soymilk;
3, the internal fat is melted with a little cold water;
4. Filter the bean dregs in the soybean milk, cool it to 80-90 degrees, pour it into the internal fat, cover it and let it stand for 20 minutes.
5. Diced meat, diced scallops and daylily are soaked in water and cut into small pieces; Soak auricularia auricula in warm water to remove roots, wash and tear small flowers, and cut ginger into powder;
6. Marinate diced meat and scallops with soy sauce, cooking wine and water starch for 10 minutes respectively;
7. Put a little oil in the pot, add Jiang Mo and minced meat and stir-fry until white, add scallops and stir-fry evenly, add cucumber and fungus and stir-fry for a while, pour in soy sauce to taste, color soy sauce, pour in appropriate amount of water to boil, and finally add water and starch to thicken.
Method 4
Ingredients: boxed tender tofu Accessories: Auricularia auricula, yellow flowers, mushrooms.
Seasoning: soy sauce, chicken essence, aniseed, garlic paste, Chili oil, starch salt.
Step: 1. Dice auricularia auricula, yellow flower and shiitake mushroom, stir fry in a wok with a little oil.
2. Add soy sauce and stir-fry to taste, then add appropriate amount of water, aniseed and chicken essence, and add water starch to thicken after the water boils. Finally, put a little salt.
3. Unpack the boxed tender tofu, scoop out the tofu horizontally with a spoon, put it in the pot, and turn off the heat after 2 minutes.
4. Put the prepared bean curd into a bowl and add a little garlic and Chili oil.
Family production method
Making it at home is very simple, just prepare a little glucono delta-lactone (available in food additive stores).
Specific practice: After the soybean milk is boiled, add glucono delta-lactone while it is hot, stir with clean chopsticks, and then let it stand.
Soymilk can be made with soymilk machine or bought.
If you are going to make two bowls of tofu, you can soak a handful of soybeans in advance and mature soybean milk by soybean milk mechanism. Glucono delta-lactone is about the size of a small nail.
It should be noted that when making tofu brain, never use stainless steel spoons, chopsticks and other utensils.
After the bean curd is made, you can put seasoning according to your own preferences, add a few drops of sesame oil and salt, put coriander on it, and stir it when eating.
Other practices
Beijing tofu
The raw material formula is ground into 5 kg of broken soybeans, 5 kg of lean mutton 1.5 kg, 225 g of cooked gypsum powder, 3.25 kg of dried horseshoe powder, 250 g of Tricholoma, 5 g of pepper, 500 g of garlic paste, 0/00 g of refined salt/kloc, 500 g of soy sauce, 0/00 g of Chili oil/kloc, and 0/00 g of pepper.
1. Making bean curd: (1) Soak soybeans in cold water (3-6 hours in spring and autumn, 0/hour in summer and 5-6 hours in winter. If you are in a hurry in cold weather, you can soak them in warm water. Add about 15 kg of water and grind them into a thin paste. The finer the better. Then add cold water 15 kg, stir evenly, put it in a cloth bag and filter out the slurry repeatedly until the bean dregs are not greasy, and it is appropriate to add 5 kg of beans to 35 kg of slurry. Then skim off the floating foam on the pulp juice, float on the fire, scoop out 1/3 pulp juice, put it in another pot, pour the remaining pulp juice into another insulating porcelain barrel, and also skim off the foam on the surface. (2) Put the cooked gypsum powder into a wooden spoon, add 0.5 kg warm water and sink it into the slurry of the porcelain barrel, then lift it, then turn the wooden spoon sideways to pour gypsum into the slurry, and then pour the scooped 1/3 slurry into the slurry of the porcelain barrel, so that the slurry and gypsum can be fully mixed during tumbling. After standing for 5 minutes, skim off the floating foam, and the tofu brain condenses below.
2. Salt water pouring: sliced mutton. Wash Tricholoma, juice with more water, take out Tricholoma, and cut it quickly. Use mushroom juice, garlic paste, salt and water chestnut about 2 kg to make a thick juice for use. In another dry pot, add 30kg of cold water to boil, add the chopped mutton, add salt, soy sauce and monosodium glutamate, and then boil, that is, pour the prepared sauce and stir, then pour it into another thermos, sprinkle with Tricholoma, and drizzle with pepper fried with hot hemp.
3. When eating, first put the tofu in a bowl, pour salt water and Chili oil on the tofu, and sprinkle garlic.
Product features: white, soft and tender, fresh and slightly spicy, with sesame seed cake to eat, unique flavor.
Gypsum tofu flower
The basic materials are cooked gypsum powder 50g, dried soybean1000g, raw vegetable oil 20g, soy sauce 20g, lobster sauce100g, pepper powder1.5g, cooked pepper150g, monosodium glutamate 0g and onion/kloc.
working methods
1. Soak the dried soybeans in clear water for about 6 hours (after changing the water for 2-3 times, grind them into slurry with a stone mill, filter out the bean dregs, put them in a pot to boil, then add vegetable oil to disperse the foam. In another pot, add 150g water to melt the gypsum powder, then pour the pasted soybean milk into the pot, cover it, and form balls after about 1 hour.
Means of production (1 1 sheet)
2. Mix soy sauce, pepper powder, fermented soybean (pressed into sauce with a knife), cooked pepper, monosodium glutamate, and onion (washed and chopped) in a bowl and put them in each small dish. When eating, everyone put tofu in a bowl with 1 sauce and dip it in the sauce.
This product is characterized by the functions of invigorating the middle energizer, invigorating qi, clearing away heat and diminishing inflammation, quenching thirst and inducing diuresis. Can be used for treating fever, polydipsia, turbid qi in lower digestive tract, heatstroke, and antipyretic toxicity.
Fried tofu
Gourmet: Shandong cuisine
Basic materials: 500 grams of tender tofu, 50 grams of dried seaweed and 25 grams of salted wild vegetables.
Production method:
1. Wash wild vegetables, press and cut into powder, and cut into powder together with dried seaweed;
2. Cut the green garlic seedlings into sections and peel the tender tofu slices to make mud;
3. Heat the oil to 60% heat, put the minced onion and ginger into the pot, then add bean curd, dried rice, potherb mustard, refined salt and cooking wine, stir-fry for 3 minutes, put on a plate and sprinkle with onion.
red cooked beancurd pieces
Ingredients: 50g carrot, a little sesame oil, 80g crab bean curd, 80g corn kernels and two cucumbers. Appropriate amount of salt and essence, appropriate amount of white powder and a little pepper.
Practice steps:
1. Wash cucumber, carrot and coriander, cut into powder respectively, wash corn kernels, and set aside with bean curd and crab roe.
2. Put the tofu brain in a steamer and steam for 4-5 minutes, then take it out and put it in the center of the plate.
3. Heat 2 tablespoons of oil in the pot, add the remaining materials, all the seasoning oil and 1 bowl of water, stir-fry until cooked, and pour it on the tofu.
Yunpian bean curd
Ingredients: white jade tofu, quail egg salt, monosodium glutamate, salad oil, sugar, raw horseshoe powder.
Production: (1) quail eggs are shelled, steamed with a spoon, and then taken out and made into clouds for later use.
(2) After the tofu is processed, put it in a pot and stir fry, add seasoning, thicken the pot, put it in a plate, and then put the cloud slices on it.
Edible guide
Salty eating method
When eating tofu, you can put a pinch of swollen potato powder into a bamboo colander and scald it with boiling water.
Pick it up and put it in a bowl containing more than ten kinds of seasonings, such as monosodium glutamate, chicken essence, white soy sauce, red soy sauce, red pepper, pepper powder, ginger powder, bean sprout powder, diced mustard tuber and sesame oil, and then put the cooked bean curd into the bowl. Only chopped green onion, celery leaves, crispy soybeans, fried kernels and prickly heat are vegetarian tofu; Add a pinch of silver-white shredded chicken breast to make shredded chicken bean curd; If you add a spoonful of beef soup boiled with bittern oil, pepper, pepper, ginger, cumin, Pixian watercress, star anise, kaempferia kaempferia, fennel, crystal sugar and refined salt, it is beef bean curd.
In addition, due to the different eating habits in the north and south of China, the choice of seasonings is slightly different, and the flavor is also different.
skill
It is best not to use leeks as seasoning.
The elderly and patients with iron deficiency anemia should especially eat less.
Northerners like to eat salty and delicious bean curd, while southerners like to eat sweet bean curd.
The tenderness and smoothness of tofu brain depends on the added brine and heat, and the key to the taste is the marinade.
Main efficacy
Tofu brain is rich in nutrition, containing many essential trace elements such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The digestion and absorption rate of tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium requirement.
Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever. Modern medicine has proved that tofu not only has the function of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function; Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Supplementing nutrition for children, patients and the elderly is also a good diet therapy. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and hematological tumor diseases. Sterol and stigmasterol in tofu are both effective components in inhibiting cancer.
Therapeutic effect:
Enhance appetite
Many people in life often lose their appetite, which will seriously endanger human health and gastrointestinal health in the long run. Therefore, experts remind that you should eat more food that can stimulate your appetite during your illness. For example, bean curd brain contains a lot of minerals and trace elements, which not only effectively promotes gastrointestinal digestion, but also helps to stimulate appetite. In addition, eating more tofu brain can also promote the growth and development of teeth and bones.
Estrogen supplement
In recent years, the high incidence of gynecological diseases and gynecological tumor diseases is mainly related to the disorder and deficiency of estrogen secretion in women. Especially in menopausal women, if estrogen secretion is disordered, it will induce various menopausal syndromes, and in severe cases, it may also cause diseases. Tofu brain contains a lot of phytoestrogens, which can effectively promote the secretion of estrogen in women, thus better protecting women's health.
Therefore, experts remind menopausal women to develop the habit of eating tofu and bean products every day in their daily lives. Only in this way can they better prevent menopausal syndrome and osteoporosis.
Taboos and side effects
People who are usually cold in the stomach, uncomfortable after meals or feel stuffy and queasy should not eat; Chronic enteritis, diarrhea, abdominal distension, frequent micturition, nocturnal emission and dreaminess are contraindicated.
Tofu brain can't be eaten with foods high in oxalic acid. The reason is that tofu contains high calcium, and calcium and oxalic acid can produce insoluble or insoluble calcium oxalate, which affects the absorption of calcium. For example, spinach, bamboo shoots and amaranth are all high in oxalic acid, but it is still possible to change the cooking method. If spinach, bamboo shoots and other foods with high oxalic acid content are cooked first, most oxalic acid can be removed and its influence can be reduced.
Tofu had better not be cooked with spinach.
Spinach is rich in nutrition and is known as the "king of vegetables", but it contains a lot of oxalic acid, which is about 300 mg per 100 g of spinach. Tofu contains more calcium. If both enter the human body at the same time, they can undergo chemical changes in the human body to generate insoluble calcium oxalate. Stones in the human body are deposited by insoluble calcium salts such as calcium oxalate and calcium carbonate, so spinach and tofu should not be eaten together.