The recipe of northern tofu brain soup is as follows:

Ingredients: 500g soft tofu, 8 dried shiitake mushrooms, 10g dried day lily, 1 small handful of dried fungus, 3 tablespoons of light soy sauce , 2 tablespoons of dark soy sauce, 5g of starch, appropriate amount of salt, 1 small piece of green onion, 1 clove of garlic, 1 small handful of peppercorns, and 1 egg.

Steps:

1. Prepare the ingredients. I bought the tender tofu pudding from the market, but of course you can also make it yourself.

2. Put in a pot of warm water, add washed dried daylilies, dried shiitake mushrooms, and dried fungus, and soak for 1 hour.

3. Soak the mushrooms, fungus, and day lily, drain and dice, cut onion and garlic into sections, beat the eggs, add starch and appropriate amount of water, mix thoroughly and set aside.

4. Pour an appropriate amount of oil into the pot, add onion, ginger and Sichuan peppercorns and stir-fry until fragrant, then remove the Sichuan peppercorns.

5. Pour in the diced fungus, mushrooms and day lily and stir-fry.

6. Pour in water.

7. Bring to a boil over high heat, add light soy sauce, dark soy sauce, and salt, turn to low heat and cook for 10 minutes. Finally, pour in water starch, stir evenly, and pour egg liquid along the edge of the pot before serving, and cook. After 2 minutes, turn off the heat.

8. Boil the tender tofu pudding in water.

9. Scoop out the tofu curd, add the stir-fried marinade, and a bowl of authentic northern tofu puffs is ready, dedicated to your loved one.