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求救:點整 homemade 豆腐花?

我老公好鍾意食豆腐花嘅咁我咪想學認點整。 我奶奶教 過我重示範埋俾我睇, 頭幾次佢"謗"住我整我就整到喎, 跟住自己整,用返exactly嘅 recipe 同方法就整唔到喇!唔知點解整咗次次都"鯨"唔起嘅? 成日都只係"鯨"係底部? 有冇 LYK 可以教吓路呀?

我用嘅 recipe 大至係咁嘅:

1.熟石膏粉及鷹粟粉拌勻, 再加100毫升豆漿拌勻成粉漿待用。

2.豆漿500毫升煲熱立即關火。

3.熱豆漿和粉漿同時從高處倒入器皿內(約1呎以上,左右手併用),立刻蓋上蓋子, 不動,等20分鐘。

Most Chinese supermarket carry that
千年百年煙雲外,縈懷的又豈是嬝娜輕愁..縱然碎落滿空星斗,我卻無法拭去記憶中那抹小小的 偶然, 凄酸 啊以及妳 長長睫影下的淚痕

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熟石膏粉 is around $2-3 dollars.....you can get them at super market beside Happy Date Restaurant~!

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回復 21# totori

How expensive is 熟石膏粉

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本帖最後由 totori 於 2010-4-7 09:56 編輯

My recipe ingredients are the same as hium's. Except I use a lot less water (1-1.5 teaspoon) to mix the 熟石膏粉及鷹粟粉 and put the mixture in the bowl first before pouring in the boiled soya milk.

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本帖最後由 布小熊 於 2010-4-7 00:15 編輯

I prefer the tradition one. not sure if gelatin tofu fa will taste the same as "normal" ones.

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maybe you can try try this recipe too:

http://www.christinesrecipes.com ... -gypsum-powder.html

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thank you totori~ I'll go get fresh ones and try try!

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I don't think so, hahaha.
peter236 發表於 2010-4-6 17:01



    what more do you expect to say from me?

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but they made the smoothest tofu I ever tasted
sheep 發表於 2010-4-6 17:01

I don't think so, hahaha.

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