Almond Tofu
1.
Dried almonds that have been peeled and bitter, rinsed with water and soaked for more than five hours. This kind of almonds has a strong flavor of almonds. It's the taste of traditional almond tofu.
2.
Take out the soaked almonds and add 400 grams of water. Beat into a fine paste with a wall breaker. You can filter it again with a mesh sieve. Filter out the only remaining residue. The wall-breaking machine I used is very fine, basically there is no scum
3.
Add milk and rock sugar to the boiling pot of the OSTINI multi-function pot
4.
Boil on medium heat until slightly boiled.
5.
The agar strips are soaked in ice water in advance, and then the excess water is filtered out.
6.
Pour the soaked agar into the almond milk.
7.
Continue to medium temperature, stirring constantly, to completely melt the agar.
8.
The agar melted completely, leaving the fire without any time.
9.
Pour into the container. A little oil can be applied to the bottom of the container. I applied a little flaxseed oil, which is a bit yellow.
10.
Take off the film after letting cool. You can see the yellowish color at the bottom, which is linseed oil.
11.
Cut into small pieces.
12.
Add a little sugar and sweet-scented osmanthus to make it more delicious. "Get rid of dampness, OSTINI will accompany you through the heat and heat"
Tips:
When cooking almond milk, choose a medium-temperature firepower. This cooking pot is enamel, basically it won't mix with the pot. It is necessary to stir after the agar is added, because the agar is relatively sticky.
