Old Beijing Tofu Brain

Name: Old Beijing Tofu Brain
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Dried soybeans; 30g Fungus; 20g Shiitake Mushrooms; 50g Pork filling; 3g Lactone; 20g yellow flower; 4g salt; 10g Cooking oil; 10g Soy sauce; 5g sesame oil; 10g chopped green onion; 15g starch

by Peach

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I like to eat tofu brains the most. The tender tofu brains are topped with mellow stewed seeds and eat a bowl. That's a beauty!
Eating this tofu brain, some served with steamed buns, and some served with sesame sauce on fire, it is a delicious breakfast! "

Old Beijing Tofu Brain

1. Soak the dried soybeans for one day and one night to fully soak;

2. Put the soaked soybeans into the cooking bucket, add 1500 grams of water, put the cooking machine in the thick soup stall, turn on the soybeans for 2 minutes to fully smash into soy milk;

3. Take clean gauze to filter out the okara.

4. Put the filtered soy milk into a boiling pot and boil for 10 minutes, stirring constantly to prevent overflow;

5. Melt the lactone with warm water;

6. Take a clean container, pour the melted lactone, pour the boiled soy milk (after the temperature drops slightly) on the lactone, and cover the container.

7. After a few minutes, the soy milk solidified into a tofu brain shape.

8. Soak yellow flowers, fungus, and shiitake mushrooms in advance, and cut into small pieces with a knife;

9. Pour oil in the wok, stir-fry the meat, add green onion and fry until fragrant, pour in the yellow-flowered fungus and mushrooms, stir-fry, pour in hot water and cook for a while, thicken and season, and pour sesame oil on it.