Name: Pickled Bean Flowers
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some soy; Some Lactone; Some Homemade sauerkraut; Some celery; Some carrot; Some White radish; Some Soy bean; Some salt; Some pepper; Some Soy sauce; Some sesame oil

Pickled Bean Flowers

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

My mother brought me a lot of beans. I haven’t eaten it for a long time. This time I soaked a lot, and I didn’t need much to eat the stew. I made it into soy milk and added internal fat to make it into tofu. I made sauerkraut. Stir-fried and eaten together, it's very good. "

Pickled Bean Flowers

1. Material drawing.

2. Place the soaked soybeans in a soymilk machine to make soy milk, leaving a little bit of soaked beans for other uses, chop the sauerkraut, and dissolve the internal fat with a small amount of warm water.

3. The beaten soy milk is filtered into a heat-preserving lunch box or a braising pot, and the internal fat is added and mixed evenly.

4. Cover and keep warm for twenty minutes.

5. Pour oil in the wok, add sauerkraut and stir fry until fragrant.

6. Stir-fry the soaked soybeans.

7. Add water, cover and cook on low heat until the soybeans are cooked through.

8. Adjust a small bowl of starch water.

9. Add light soy sauce to the cooked sauerkraut to taste, add some MSG if you like, pour in starch water and turn off the heat.

10. Prepared tofu brain.

11. Bowl.

12. Pour in the cooked sauerkraut topping, ready to eat.

Tips:
1. The soy milk used to make tofu brain is stronger than the usual soy milk.

2. The coagulation process of soy milk needs heat preservation, about 80 degrees.

3. In fact, you can add minced meat or other dishes for the toppings.