How to make tofu brain?

Beijing's bean curd brain has a unique flavor, with no leakage of halogen, tender brain and lingering fragrance. There are also exquisite utensils, using casserole, which are light in weight and fast in heat conduction, and can especially maintain the original flavor and are not affected by metal utensils. In the early years, the tofu white in Qianmen Waimen Hutong and the tofu horse in Gulou were the most famous, and they were called "South White Horse Shell". The famous Mi brothers in Xicheng District are also from Xidan. There is also a family named Bai in Tianqiao, which has the reputation of tofu brain. The bean curd brain of Baijia Hutong in doorframe is really white as jade, tender as fat, melted in the mouth and fragrant with soybean milk. The marinated bean curd is the most exquisite, and its taste is different from that of Korea.

"Baiji bean curd brain" is halal marinade. The marinade made of fresh mutton slices, fine mushrooms, starch and soy sauce is bright orange and delicious. When eating, scoop up a piece of white tofu, pour a spoonful of concentrated salt water, then pour garlic juice or Chili oil, and eat it with freshly baked sesame biscuits. It tastes delicious.

"Shanghai Rongzhifang Tofu Brain" is made on the spot, which is characterized by: white, bright, tender but not loose, clear but not light, oily but not greasy; The aroma of food is tangy, fleshy but not fishy, spicy but not choking. [2]?