1. Wash soybeans and soak in water overnight.
2. Do not soak soybeans in water.
3. Put the soybeans into the blender three times, add 600ml of water each time, and beat at high speed for about 3 minutes.
4. Put the two soymilk bags together, pour the beaten soymilk into the bag to separate the residue. Squeeze it hard.
5. Pour the remaining 700ml into a soy milk bag and continue to squeeze out the water. It is really hard work to isolate the bean dregs.
6. Okara can be made into bean dregs buns, bean dregs pancakes, or flower fertilizer, so don't waste it.
7. Bring the soy milk to a boil on medium heat, stirring constantly during this time, to prevent it from sticking to the pot and boiling. When cooking until a lot of bubbles appear, skim the bubbles.
8. After the soy milk is boiled, turn to a low heat and continue to cook for 10 minutes to remove the beany taste.
9. When cooking the soy milk, prepare the plaster of Paris and corn starch.
10. Put 2 teaspoons of gypsum powder and 2 teaspoons of corn starch in a bowl (1tsp=5ml).
11. Pour 3 tablespoons (45ml) of water and mix well without particles.
12. Wait until the temperature of soy milk drops to 85-90 degrees Celsius. After the soy milk is boiled, stop the fire, wait for about 5 minutes, it's almost the same temperature. The temperature of 85-90 degrees is the best temperature for solidification, not lower than 85 degrees, nor higher than 90 degrees.
13. Pour the gypsum water into the container of tofu flowers.
14. Rinse the soy milk from a high place into a container of gypsum water, and quickly skim the foam.
15. Close the lid. The lid is best covered with a cloth to prevent sweat from dripping onto the tofu flower. Leave it to stand for more than 30 minutes and never move during the period.
16. Waiting for the solidification time, you can boil ginger in syrup or brine. Put the sliced sugar, ginger slices, and water into a small pot and cook until the sugar dissolves.
17. Cooked ginger syrup. My family likes to eat sweets.
18. It solidified after 30 minutes.
19. The smooth and tender tofu flowers are out of the pot.
20. Bowl.
21. Pour in ginger syrup and start eating. If you like salty, top it with marinade.
