Soybeans

150g

Pork Filling

60g

Black Fungus

6 pieces

Carrots

30g

Supplementary Ingredients

Oil

Moderate amount

Salt

Moderate amount

Soy Sauce

Measurement

Steps

1. Prepare pork stuffing, soaked fungus, carrots and cornstarch.

2. Prepare 2 grams of inner fat.

3. Wash and soak soybeans overnight.

4. Put them into a juicing cup.

5. Start juicing.

6.

Strain out the dregs from the cooked soy milk.

7.

Skim out the froth from the filtered soymilk.

8.

Filtered soymilk in the pot to boil, and then turn off the heat, turn off the heat and wait 3 minutes

9. Inner fat poured into the pot with a little water to melt and then poured into the soymilk, and quickly stirred well.

10. Heat a pan with a moderate amount of oil, add the meat mixture, stir fry until browned.

11. Add chopped green onion and stir to taste.

12. Add diced carrots and shredded fungus and stir-fry.

13. Add stock or water, season with soy sauce and salt and cook, then add cornstarch to cook.

14. This time the soybean milk has been boiled, the inner fat add a little water to melt and pour into the soybean milk pot, quickly stirred well, rest for 20 minutes can be eaten. Haha~Served a bowl of tofu brain before I remembered to take a picture.

15. Put the tofu brain into a bowl, add the appropriate amount of fungus and minced pork marinade, you can enjoy.

Tips

1, after squeezing the soybean milk, it is best to filter once otherwise it will be very rough, the taste is not good.

2, brining can be replaced with other ingredients according to their own taste.