How to make homemade Northeastern tofu pudding

We Chinese have a proverb that goes, if you want to keep a person's heart, you must first keep his stomach. I think seeing this sentence, both men and women understand how important it is to cook good dishes. Today, I will show you how to make homemade Northeast tofu pudding. Let's learn it well.

1. Prepare organic soybeans, measure according to the measuring cup of the soy milk machine, wash and soak in 3 times the amount of cold water for more than 6 hours. Use a soymilk maker to grind mature soymilk. Note that in order to increase the concentration of soy milk, the water level in the soy milk machine should be at the lowest level. Put tofu into the wooden barrel. When the tofu is in a dough shape, use a very small amount of warm water to dissolve the tofu and fix the wooden barrel in place. Pour the freshly polished hot soy milk into the wooden barrel. Do not stir it or move the barrel. The force of the rushing will allow the tofu to blend into the soy milk. Let it sit for 20 minutes.

2. Wash the dried shiitake mushrooms and black fungus separately, add a little bit of sugar, soak them in warm water for 30 minutes, and wash again. Cut shiitake mushrooms, black fungus and chili into shreds, chop green onions and mix with eggs. Marinade: Pour peanut oil into the pot, fry the eggs, add pepper powder, pour in shiitake mushrooms, black fungus, and chili shreds and stir-fry quickly over high heat, add salt, clove water, and oyster sauce and continue to stir-fry for a while before serving. Put the tender tofu pudding in a bowl and add a spoonful of mushroom sauce. It is delicious.

Men are under a lot of pressure, so when he comes home after a hard day's work and sees that you have made his favorite homemade Northeastern tofu pudding, he will definitely be touched, and his positive energy will be boosted.