How to make homemade tofu pudding

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  1. Prepare the materials, but I forgot to pat the eggs.

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  2.Soak the dried day lilies in water until soft the night before, remove the hard stems, and Bring the water to a boil, add the picked day lilies and cook for three minutes.

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  3. Remove and soak in cold water, refrigerate and set aside.Soak the soybeans in enough water and set aside.

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  4.The next morning, use a soybean milk machine to make soy milk from the soaked soybeans.

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  5. When making soy milk with a soymilk machine, soak the fungus in boiling water for ten minutes.Take out the day lily from the refrigerator and wash it again, squeeze out the water and cut it into sections for later use.Wash the fungus and break it into small pieces with your hands for later use.Chop the onion, ginger and garlic for later use (I didn’t have any green onion, so I used purple onion).

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  6.After the soy milk is made, filter the soy milk into the boiler and then boil it, while removing the internal fat Pour into the rice cooker pot and pour in a little cold water to dissolve the fat inside.

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  7. Boil the soy milk and turn off the heat.When the bean skin appears on the surface, pour the soy milk into the rice cooker.Stir in one direction with a spoon and close the lid, keep the rice cooker warm, let it sit for fifteen minutes and then open the lid.

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  8. While the rice cooker is working, make the marinade of tofu brain.Heat the wok and add oil., stir-fry onion, ginger and garlic over medium heat until fragrant, add day lily and fungus and stir-fry for a while, add an appropriate amount of dark soy sauce and light soy sauce and stir-fry for a while, pour in water, add an appropriate amount of salt, and bring to a boil over high heat.

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  9. Thicken the soup with water starch, beat the eggs and stir into egg yolks, put it into a basin and serve Can.

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  10.The delicious tofu pudding is completed.