Shanghai Tofu Nao
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Using the measuring cup of the soymilk machine, take a cup of beans, soak in advance, and use the soymilk machine to make a milk.
2. Pour into the basin after filtering the residue.
3. Add a small amount of water.
4. Take 2g of lactone and put it in a bowl.
5. Boil the soy milk until boiling.
6. At about 85 degrees soy milk, quickly pour it into a bowl with lactones. I put it in a heat-preserving rice cooker and let it stand for more than 20 minutes.
7. Blanch the seaweed and dried shrimp skins with boiling water.
8. Pour it on the solidified tofu brain.
9. Sprinkle with chopped coriander.
10. Pour a spoonful of chopped pepper.
11. Put some old vinegar.
12. Drizzle some sesame oil.
13. Sprinkle with black pepper and you're done!
