Pick up 1 and 150g soybeans, soak them in water 8 hours in advance, rinse them with clear water to drain the water, put them into a pulverizer, add 1200g water to break them, beat them twice, then filter them into the pot with filter cloth, discard the bean dregs, cook them on low fire for 3 minutes without bubbling, and then pour them into a porcelain basin.

2. Soak 50 grams of vermicelli in water, soak 50 grams of Lentinus edodes and cut into filaments, soak 50 grams of auricularia auricula and cut into filaments, and soak 50 grams of Flammulina velutipes until soft. Heat 50 grams of oil in a wok, add 50 grams of shredded onion, stir-fry until brown, add 10 grams of shredded ginger, stir-fry for a few times, add 20 grams of soy sauce 10 grams of salt 13 grams, then add 1000 grams of stock, and cook over high fire until the corn flour becomes short.

3. Put the bean curd brain into a bowl with marinade, put a spoonful of red pepper oil, sprinkle a little chopped coriander and serve.