1. 100g soybean, cleaned and soaked in water for 6 hours, usually soaked in soybean at night, and can be used the next morning.

2. Pour out the water for soaking soybeans, and then prepare 1000g water, the dosage of which is 10 times that of dry soybeans. In the later process, all the water needed is taken from this 1000 cubic meter, thus limiting the concentration of soybean milk.

3. Add water to the soaked soybeans to make soybean milk, and the water is taken from this 1000 Kerry. It doesn't matter a little more or less. Sooner or later, the water will be poured into the soybean milk.

4. Filter the soybean milk with a steamer cloth or a filter bag. This step can make tofu brain smoother. The filtered bean dregs can be used as flower fertilizer, fed to chickens and ducks, or made into bean dregs cake, but according to my practical experience, bean dregs cake tastes ordinary.

5. Filter the soybean milk and the remaining water. Let's start cooking soybean milk.

6. Pour the remaining water into the heating barrel, first heat the water, and then pour the soybean milk into the barrel to mix with the water. Cook soybean milk like this without stirring or burning the bottom.

7. The soybean milk is boiled. Turn down the fire to prevent the pan from overflowing. Boil for 5 minutes and the soybean milk will be cooked. Let it cool for later use. Pay attention to the soy milk must be cooked, raw soy milk may cause diarrhea.

8. Beat eggs in a bowl and break them with a little salt. Salt can slightly increase solidification, but the effect is weak, and it can also be omitted.

9. Scoop the soybean milk into the egg mixture and stir well. 1 egg about 60 grams, you can add 300 grams of soybean milk, which is exactly 1.

Tip:

The amount of soybean milk here is five times that of egg liquid. Note that this is the highest dose, provided that the soybean milk is completely drained. If you use a common pulverizer, it is suggested to reduce the dosage of soybean milk to 4.5 times, that is, 270 grams of soybean milk is used for 60 grams of egg liquid, which can ensure foolproof.

In addition, the solidification temperature of egg liquid is 70 degrees, so the temperature of soybean milk is 0-60 degrees. Remember not to exceed 65 degrees. If the temperature is too high, the egg liquid will be washed directly into egg flower soup. It is recommended that the temperature of soybean milk be 60 degrees.

10. Put cold water directly into the pot and heat it to solidify the soybean milk;

1 1. After the water is boiled for 5 minutes, the bean curd will be steamed. You can try it with bamboo sticks. Steamed bamboo sticks when they can stand up.

12. Tofu brain is seasoned, and sugar is directly added in the south to make sweet tofu brain.

13. Salted bean curd, or old bean curd with bean curd, is popular in southwest and north China, and is one of the most common breakfasts, served with fried dough sticks and sesame cakes.

14. The traditional method of marinating tofu brain: soup stock or chicken soup, cooked gluten, yellow flowers, auricularia, starch, scooping a spoonful into tofu brain, which has a smooth taste and rich meat flavor, but the cost is slightly higher. Most breakfast shops have stopped doing this.

Supplementary explanation:

1. About tofu and traditional steamed egg soup.

Egg custard is made of egg liquid and water, and the maximum amount of water can be twice that of eggs. Steamed three eggs in a big bowl, with strong egg flavor.

Egg bean curd brain, 1 Eggs can be steamed in a big bowl, which tastes completely different from egg soup. Tofu brain doesn't smell like eggs, and it's basically the same as tofu brain in breakfast shop.

2. Do you want to cover the plate with steamed bean curd?

A. The temperature of soybean milk itself is very high, so there is no need to cover the plate for steaming tofu.

B. The temperature of soybean milk is low. When steaming, the surface will solidify first, and the inside is still liquid. The temperature difference between inside and outside is large, and the steamed tofu brain may be uneven. At this time, covering a plate can reduce the temperature difference between the inside and outside of soybean milk and ensure the smooth steaming. But if the plate is covered, the steaming time should be increased accordingly.

C. this explanation also applies to steamed egg soup.

It is unfounded to say that eggs and soybean milk can't be eaten at the same time. I analyzed that this statement may have originated from jokes and pranks, but it was passed around and taken seriously by some friends.

About chives, pickled chives belong to pickles, and it is unhealthy to eat them often. When the chef comes, it is recommended to try it early: a handful of leeks+salt, mashed with garlic, and used after half a day. There is no leek flower, and neither is leek. The taste may not be the same as that of leeks marinated for several months, but it is almost indistinguishable in tofu brain.

5. Regarding brine and magnesium chloride, brine is purified into magnesium chloride, which is similar to white vinegar. It's no problem to make tofu. Tofu brain will taste rough because the reaction speed is too fast. Brine can be used to make tofu because it contains various impurities and does not react so quickly. Moreover, tofu made of brine tastes like tofu and is polarized. Some people think that this is the real taste of tofu, while others don't like it.

6. Finally, to reiterate, the ratio of soybean milk to eggs is at most five times, provided that the soybean milk is completely squeezed out. If you use a common pulverizer, it is recommended to reduce the dosage of soybean milk to 4.5 times, which can ensure foolproof.