Ingredients: 500g tender tofu, 8 dried mushrooms, dried day lily 10g, dried auricularia auricula 1 small handful, 3 tablespoons soy sauce, 2 tablespoons soy sauce, 5g starch, appropriate amount of salt, scallion 1 small pieces, garlic 1 petal, and pepper granules/kloc-.

Steps:

1, prepare the ingredients, I bought the tender bean curd from the market, and of course I can make it myself.

2. Sit in a pot of warm water, add washed dried daylily, dried mushrooms and dried fungus, and soak for 1 hour.

3. Soak the mushrooms, fungus and daylily, drain the water, dice, cut the onion and garlic, break the eggs, and mix the starch with appropriate amount of water.

4. Pour an appropriate amount of oil into the pot, add onion ginger and pepper and stir fry, then remove the pepper and remove it.

5. Pour the diced fungus, mushrooms and daylily and stir fry.

6, pour water.

7. Bring to a boil with high fire, add light soy sauce, dark soy sauce and salt, turn to low heat and cook for 10 minute, finally pour in water starch, stir well, pour in egg liquid along the side of the pot before taking out, and cook for 2 minutes, then turn off the fire.

8. Boil the tender bean curd with water.

9. Scoop out the beancurd, pour the fried halogen seeds, and a bowl of authentic northern tofu brain will be prepared and dedicated to the loved ones.