1: soybean 1 cup, washed and boiled with water.

2: 8 cups of water.

3: 2 teaspoons of cooked gypsum powder, 3 tablespoons of raw powder, cold boiled water 1 cup and mix well.

Sauce:

4: 2 tablespoons dried shrimp, soaked in soft water, drained and chopped for later use.

5: 2 tablespoons of chopped green onion, minced garlic 1 tablespoon, 2 pieces of coriander washed and minced, 3 tablespoons of swastika soy sauce, 2 teaspoons of salt 1 8 teaspoons of white pepper 1 tablespoon, 2 tablespoons of Jin Lan soy sauce paste, 2 tablespoons of water and sesame oil1tablespoon.

6: Rapeseed oil 1 tbsp.

Others:

7: A packet of pickled mustard tuber slices is 80g, and minced for later use.

method of work

Tofu flower: Rinse the soaked soybeans with clear water and drain the water. Take half of soybeans, add 2 cups of water and crush them with a pulverizer, use gauze to remove residues and leave juice, and add 2 cups of water 1 min to remove residues and leave juice. Another portion of soybean is operated as above. Put all the soybean milk juice on the stove built in the pot, boil it on high heat until it boils, and turn down the heat for 15 minutes, and leave the fire for use. Then take a clean container, put in 3 ingredients and mix well, then pour in the freshly cooked soybean milk, and let the lid stand for 20-30 minutes.

Sauce: put olive oil 1 tablespoon in a wok, turn on medium and high fire, add chopped green onion and dried shrimps, stir-fry until fragrant, then add all the five ingredients in turn, and mix well from the fire to make juice.