Absolutely Super Simple Bean Curd
1.
Prepare a pot and add 50ml~60ml of water, smashed ginger, 5~6 tablespoons of sugar (pick it yourself). After the heat comes to a boil, turn the heat to low and cook for 15 minutes. Remove the ginger and let it cool for later~
2.
Take out 20ml or "a bowl" of soy milk from 2 liters of soy milk, add it to a large bowl, add two tablespoons of tapioca flour and an iron spoon of gypsum powder and mix well for later use. The bowl above refers to the bowl for serving rice at home. Picture 2 is a spoon, and picture 3 is an iron spoon. The role of cassava flour can make the bean curd more tender and smooth, and the role of gypsum powder is coagulation.
3.
Pour the remaining soy milk into the pot and bring it to a boil. When it is not boiling, you can prepare a large pot and add the'soy milk mixture' with a little stirring. Note: The soy milk mixture can be filtered through a sieve, it is inevitable that a little particles will not be stirred~~
4.
Turn off the heat when the soy milk is a little bit frothy, pour the hot soy milk into the pot of the soy milk mixture, cover the lid and wait for 40 to 60 minutes. (Cannot be opened during this period)
5.
Remove the surface of the first layer of beancurd, put the beancurd into a bowl and pour the'sugar water'~~ The slippery beancurd is done!
Tips:
If you put the bean curd drizzled with sugar water in the refrigerator, the bean curd will get water, so you can only pour the sugar water on it when you want to eat it!
It’s okay to put it in the refrigerator for 1~2 days~
