Douhua

Overview

I feel a sense of accomplishment every time I make my own tofu pudding.

Soak the soybeans in water for half a day. I soaked them in water before going to bed at night. It was just right to use the next morning
Soak, wash and add 1500ml of water. Use a juicer to squeeze the juice. Pour the juice out and pass it through again. The tofu curd will be more tender (I tried making it with a soymilk machine, but it was not as fragrant and tender)
Cotton bag for squeezing soybean milk
Bring to a boil over medium-low heat in an oil-free pot, stirring constantly with a spoon to prevent it from burning, and skimming off any floating foam
Spread the lactone evenly on the bottom of the dry container
The boiled soy milk is placed as high as possible vertically in the container, and the lactone is quickly dispersed up, down, left and right
Let it sit quietly for 20 minutes and serve
Close the lid and the beancurd comes out warm and fragrant
Just add a spoonful of sugar when serving while it's hot, it's simple and delicious. After cooling, add some fruits and honey and it will be a different feeling.