edible tree fungus
dark soy sauce
light soy sauce
Salt, chicken broth
chives (Allium tuberosum)
Homemade tofu brain recipe
Soak 150 grams of soybeans in water for 6 to 8 hours.
Put the soaked beans and 1300ml of water in a soy milk maker and beat to a paste.
After beating, strain out the dregs and strain the soy milk into a pan. Once the water is boiling, simmer for three minutes and turn off the heat.
Put the gluconolactone in a small bowl, melt it with ten grams of warm water and pour it into the rice cooker.
Pour the simmering soy milk directly into the rice cooker without stirring. Press the keep warm button for 15 to 20 minutes. ( At this point, the simmering soy milk is about 85 degrees.)
While the rice cooker is keeping it warm to make the soup, let’s make the soup, prepare some yellow flowers, fungus, and ginger, and choke the pan with a little salad oil with the ginger powder Add soy sauce, wood fungus, dark soy sauce, light soy sauce, salt, chicken essence and water starch to thicken the saucepan, then reduce the heat to minimum and beat an egg drop. Remember not to open the soup while beating the egg drop.
This is what it looks like after 20 minutes. Delicious old tofu in the pot!
Serve the good old tofu in a bowl.
Pour over the simmering stock.
Add a little chili oil, chive flowers. Serve with your own small egg pancakes, they are delicious.