1. Soak the soybeans one night in advance, and use a soymilk machine to make soy milk. This can reduce the heating process. The pulp must be filtered out of the bean dregs.
2. Dilute the internal fat with water and pour it into the soy milk and let it stand for about 20 minutes to half an hour. During this time, remember to not move or shake the soy milk.
3. Mince ginger, green onion and garlic, cut tempeh into small dices, and chop beef into puree
4. Pour the oil in the pot and heat it up, add the pureed beef and stir-fry to change the color, then add the tempeh and sprouts and stir-fry for a fragrant flavor, then put it together with the oily chili
5. Combine ginger, green onion, garlic with fried beef sauce, chili oil, balsamic vinegar, soy sauce, pepper oil, and monosodium glutamate into the seasoning of bean curd
6. After half an hour, the bean curd is basically ready. Pour a thin layer of water on the surface, scoop the bean curd into a bowl with a spoon, and drizzle with the prepared seasoning.
