Homemade Northeast tofu flower

By QuintonGreenfelder

Homemade Northeast tofu flower
My home is in Harbin, and I prefer to eat soy products. When I was a child, I often ate a bowl of soy milk and a sesame seed cake for 18 cents at Jingyu Peking University Liudao Street Xinxing Hotel! The tofu pudding made by my mother was delicious when it was poured with day lily stew. Later, there were no tofu noodles and I never ate tofu pudding at home! After work, I always feel that eating tofu pudding in the restaurant is not delicious! In the years when bean curd was popular, I could eat it okay, but I never tried making it myself. I bought wooden barrels a few days ago and decided to make Northeast tofu flowers! Haha! In an era when you can't rest assured of eating anything, in order to satisfy your cravings and be healthy, it's better to make yourself self-made. It's worth it to be clean, save money, and be cost-effective!

Recipe Recommendations

  • soybean appropriate amount
  • fungus appropriate amount
  • chives appropriate amount
  • eggs appropriate amount
  • peanut oil appropriate amount
  • pepper noodles appropriate amount
  • salt appropriate amount

Steps for Homemade Northeast tofu flower

  • Make step 0
    1
    Soybeans are organic soybeans given by colleagues. Measure them according to the measuring cup of a soymilk machine. After washing, they are placed in 3 times cold water and soaked for more than 6 hours. Grind ripe soy milk with a soymilk maker. Note that in order to increase the concentration of soy milk, the water level of the soy milk machine must be at the lowest level. Put the tofu king into the wooden barrel. The tofu king becomes a flour. Use a very small amount of warm water to melt the tofu king and fix the wooden barrel in place. Pour the freshly polished hot soy milk into a wooden barrel without stirring or moving the wooden barrel. The force of rushing can blend the tofu king into the soy milk, and let it stand for 20 minutes.
  • Make step 1
    2
    Wash the dried mushroom and fungus separately, add a little white sugar, soak in warm water for 30 minutes, and wash again. Shred mushrooms, fungus, and peppers, chop chives, and mix well with eggs. Stewed: Put peanut oil in the pan, stir fry the eggs, add pepper noodles, pour in mushrooms, fungus, and shredded pepper, stir fry quickly over high heat, add salt, clove water, and fuel oil, and continue to stir for a while and serve out. Serve the tender bean curd in a bowl and serve a spoonful of mountain mushroom gravy. It's delicious.

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