Pumpkin corn almond tofu(nan gua yu mi xing ren dou fu )

Pumpkin corn almond tofu

Introduction:

"Brilliant as gold, creamy as jade, delicate as porcelain, sweet and refreshing, the taste is very tender and smooth. Although it's in the early winter, it's still very refreshing to face this refreshing and beautiful tofu. "

Production steps:

Step 1: prepare the necessary raw materials.

Step 2: soak agar in proper amount of water.

Step 3: wash and cut the pumpkin into small pieces after peeling.

Step 4: put into soybean milk machine, then put in 60g corn dregs, 60g almonds, 30g rock sugar.

Step 5: add clear water to the marked water level.

Step 6: turn on the power, press the "five grain rice paste" key and start waiting.

Step 7: filter the beaten pumpkin pulp to remove the foam.

Step 8: take 300g pumpkin corn almond pulp from the cup.

Step 9: put it into a small pot, and then put in the soft agar.

Step 10: boil over low heat until agarized, turn off the heat. Then add some sugar and stir well.

Step 11: let it dry for a while, put it into the mold, and refrigerate until it solidifies.

Step 12: take out the solidified tofu and pour in Rose honey water.

Materials required:

Pumpkin: 310G

Corn dregs: 60g

Almonds: 60g

Rock sugar: 30g

Agar: 6 g

Sugar: right amount

Rose honey water: a little

Note: honey water can be added as you like, or nothing can be added. It's very good to eat like this.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Nan Gua Yu Mi Xing Ren Dou Fu