Almond Tofu

Name: Almond Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g South apricot; 15g Agar; 250ml Pure milk; 250ml Shimizu; Some Sugar Osmanthus; 50g Caster sugar

by Yipin Tangsheng Guangdong Soup

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In other words, the summer weather is very hot, in addition to the body is prone to dehydration and heatstroke, the body needs more trace elements to supplement. Nan apricots are delicious and can quickly replenish the nutrients needed by the body. It is a disadvantage if you don't eat them in summer! So who has no appetite in hot weather? Come eat my tofu! It's cool and tender when it slips into your mouth, and it's sweet and delicious! "

Ingredients

Almond Tofu

1. Soak Nan Apricot in clean water for 2 hours;

2. Put the southern apricot into the soymilk machine, add 750ml of cold water, 250ml of pure milk, 50g of fine sugar, and beat into a pulp;

3. Use a sieve to filter out the almond residue;

4. Pour the filtered almond paste into a stainless steel pot, add 15 grams of agar, and cook until the agar is completely dissolved.

5. Pour the cooked almond pulp into a mold to cool, and put it in the refrigerator;

6. Chop the chilled almonds;

7. Serve on a plate, top with sweet-scented osmanthus and serve;

Tips:
①Almond tofu can be made with agar or gelatin. Made with agar, the taste is slightly harder, but will not melt away; with gelatin, the taste is softer, but it will melt easily when taken out after refrigeration. So you can choose the coagulant according to your taste. ②The filtered almond dregs can be used to make almond biscuits if they can be used for baking. The taste is still very strong.