相信很多人也喜歡食豆腐花吧。 其滑滑的口感，豆味濃郁，配上薑糖水，真是絕配。
I think everyone loves bean curd jelly, it’s so smoothy with lots of beans smell in your month, after added ginger syrup, it’s really a perfect match.
做法 (Method) :
浸發黃豆一晚備用
Soak soy bean overnight for further use.
2. 用攪拌機把黃豆及水攪成豆漿
Add soy bean and water into the blender and make it to soy bean milk
3. 用小火慢慢地煮滾豆漿，不要大火，一定用最小的火來煮並輕輕地攪拌著，以免煮燶，豆漿滾後不要立刻關火，煮多大約2-3分鐘
Boil the milk in small fire and stir always gently, when the milk is boiled, continue cook it for 2-3 minutes
4. 準備另一個鍋，把豆腐布或湯袋放上，把豆漿倒入鍋內，然後用手把剩餘的豆漿溢出，最好過濾兩次，然後再次煮沸豆漿
Prepare a bowl or pan, pour the soy bean milk in the bag and let it filter for a while, then use your hand to squeeze out all other milk, then reboil the soy milk again
5. 把熟石膏粉 (2茶匙)、粟粉 (2茶匙)及水(3湯匙)
Mix the plaster powder (2 tablespoon), corn flour (2 tablespoon) and water (3 tablespoon)
6. 準備好一個木桶，如果沒有的話，可以用作者的方法，用電飯煲，不需要連接電源，把以上的凝固劑倒入
Prepare a wooden pan, or you can use rice cooker like me, no need electricity, just put the stabilizer in
7. 待煮好的豆漿降溫至80度，就可以把豆漿倒入電飯煲內，把豆漿及凝固劑攪勻，並把表面的泡沫撇走，蓋好
After boiled the soy milk, let it cool down until 80 degree Celsius, then pour it in the rice cooker, mix it well, and gently put out the surface bubbles and lid on
8. 45分鐘後就完成了。
After 45 minutes, bean curd jelly is finished, enjoy.
溫馨小廚 