1. Wash the soybeans, soak in water (extra water) for more than 4 hours, and drain the water.
2. Put it into the blender three times, add 700ml of water each time, and beat for 2-3 minutes at high speed.
3. Pour into the soy milk residue bag. (The two soymilk bags are put together, so that the separated soymilk has no residue.)
4. Tighten the mouth of the bag, squeeze hard, squeeze out the soy milk, pour the remaining water into the bag, and continue to squeeze until the water is squeezed out and the foam is skimmed.
5. The bean dregs are beaten very finely and can be used for pancakes or steamed buns, without wasting at all.
6. Bring the soy milk to a boil on medium heat. After it is boiled, turn to low heat and continue to cook for 10 minutes to remove the green bean taste. (Open the lid and cook during the whole process, and stir frequently while cooking to prevent it from sticking to the pot.)
7. Stop the fire after cooking.
8. When the soy milk cools down, make gypsum powder water. Put 2 teaspoons of gypsum powder and 2 teaspoons of cornstarch in a bowl.
9. Add 3 tablespoons of water.
10. Mix well, no particles.
11. At this time, measure the temperature of soy milk. (The temperature of making tofu flower soy milk should be between 85-90 degrees Celsius, and it is not easy to succeed if it is lower than 85 or higher than 90.)
12. Remove the crust on the surface of the soy milk.
13. Pour the gypsum powder water into the container of tofu flowers.
14. Pour in soy milk from a high place and quickly skim the foam.
15. Put the lid on and let it sit for 30 minutes. (It is best to wrap the lid with a cloth to prevent sweat from dripping into the tofu flower.)
16. Boil the sliced ginger, borneol sugar and water, it becomes ginger syrup, which is a must for Cantonese to eat tofu.
17. Peel and dice the mango.
18. The soy milk has solidified in 30 minutes, and the tofu flower is very smooth and tender.
19. Put the tofu flower in a bowl, pour it with ginger syrup, add diced mango and start eating.
