2g of bean curd sticks

15g of Nongfu Spring

1cm of Chinese toothpaste

A piece of filter gauze

How to make green bean curd jelly

First, pick the fresh green bean curd leaves, wash them several times, and add a proper amount of water, whichever leaves are not green. Of course, the amount of water also determines the softness of the green bean curd after it condenses into pieces. Start rubbing repeatedly and rub out the juice from the green tofu leaves until it feels a little sticky. After rubbing for about 2 minutes, I feel that it's almost enough to rub the leaves into mud.

Pick up slightly larger leaves and leaf residues, squeeze the juice and throw it away, while the leaf residues that can't be picked up by hand are filtered with gauze or a filter net, and the filtered green tofu juice is put aside. After pouring the pre-brewed toothpaste water into the toothpaste water, stir the green tofu juice quickly and evenly clockwise, about ten times is enough! You can taste the delicious food in ten minutes, and the completely coagulated green tofu can be eaten.

Tips

Toothpaste water mainly plays the role of accelerating coagulation

If you are worried that the green tofu juice is not completely coagulated, you can insert a chopstick in the middle. If the chopsticks stand upright, it means that they are completely coagulated. If the chopsticks turn sideways, it means that you have to wait a while, or the proportion of water is too high, which makes the green tofu juice not hard enough and soft!