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Jellied bean curd

Jellied bean curd


“The biggest trick of tofu brain is to filter more, filter enough, tofu brain tastes good.”


Main material

Material Quantity
soybean Appropriate amount


Material Quantity
lactone Appropriate amount


Flavor Original flavor
Technology cook
time consuming Semih.
difficulty simple


step 1:

Buy a gift cup of soybean milk machine, a cup of beans soaked in four water or more (tofu brain with a cup of beans, plus 1000 ml of water calculation, using fruit and vegetable model, beating raw soybean milk).

step 1

step 2:

The foamed beans, with 1000 ml water, were beaten three times in the fruit and vegetable mode (after three times, the bean dregs were delicate, and the bean dregs were going to be added to the flour to make steamed buns).

step 2

step 3:

Soybean milk filtration.

step 3

step 4:

Second filtration.

step 4

step 5:

After filtering, the voltage cooker opens, cooks in the cooking mode, boils the soybean milk, removes the foam, boils for two minutes and turns off the power supply.

step 5

step 6:

Soybean milk is boiled and filtered into another electric pressure cooker.And immediately put the inner gallbladder into the electric pressure cooker, using the residual temperature of the electric pressure cooker to keep the soybean milk warm.

step 6

step 7:

Solution of Trigram Lactone in Water at 20 mL Temperature

step 7

step 8:

The lactone solution is poured into the soybean milk, stirred evenly, and the foam is removed. (If it is winter, the soybean milk is filtered into another inner gallbladder, it needs to be heated for 30 seconds to one minute, then the lactone solution is poured into the soybean milk. Now the temperature is high in summer, so the soybean milk cooling slowly is not necessary.)

step 8

step 9:

Cover the pan and let it stand for ten minutes.

step 9

step 10:

Open the lid in ten minutes.

step 10

step 11:

Add sugar and taste (vii).

step 11

step 12:

Bean dregs are not wasted. They are made into steamed buns.

step 12


Works from a distant dream in the world of gourmet food