Take a container, dissolve a little lactone with a little cold boiled water, cool the freshly made soybean milk to about 8 degrees, pour it into a lactone bowl, and cover it. Let it stand for about 2 minutes

Raw material formula

Crushed into 5 kg of chopped soybean

1.5 kg of lean and tender mutton

225 g of cooked gypsum powder

3.25 kg of dried water chestnut powder

25 g of Tricholoma

5 g of pepper

5 g of mashed garlic

1 g of refined salt < Generally speaking, sweets are mainly distributed in the south of China (sweet bean curd flower), while the latter is in the north of China (salty bean curd flower). The bean curd flower must be made by soaking the soybean for about 4 to 8 hours according to the variety or personal preference. After the soybean absorbs enough water, it is beaten, filtered and boiled, and then cooled to 9℃. The last step is called "tofu pudding", which means that it needs to be washed with coagulant soybean milk and then allowed to stand for 5 to 15 minutes to complete. The delicious tofu pudding comes from the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding. The bean curd flower is soft, white and smooth, melts in the mouth and has a strong bean flavor.