Soybeans, celery, peanuts, green peppers, sesame leaves (dried vegetables), bean curd skin (thousands of pieces), flour, vinegar and sesame oil.

2 practice

1. Soybeans are soaked in advance, two-thirds are ground into soybean milk, and dregs are separated for later use;

2. The remaining one third is put into a casserole and cooked with onion and ginger aniseed;

3. Fry peanuts in an oil pan, sprinkle with salt, cool and grind them into pieces;

4, green and red peppers are seeded and chopped, and soy sauce is slightly marinated;

5. Wash the celery, dice the stem, and sprinkle salt and sesame oil with boiling water for later use;

6. Put the soybean milk into the pot and cook it thoroughly on low heat. Prepare vinegar and add some water. When the soybean milk is stirred until there is no foam, add vinegar water and turn off the fire for 10 minute. Condensed into small pieces, it became the original tofu brain.

7. Marinate sesame leaves with onion and salt, shred thousands of pieces, and cook for 6;

8. Prepare a proper amount of batter, add batter and salt according to the thickness of tofu brain and cook thoroughly, and pour sesame oil out of the pot.