自製豆花配麻辣和牛

石膏粉，鷹粟粉和溫水攪拌均勻！倒在煲底！撞入豆乳之前都要搞一搞～

無糖豆乳倒入鍋中，細火煮至微微滾後熄火！盡量整走表面嘅泡泡！然後立即高處撞入粉中！

中間加一張廚房紙巾，冚蓋焗15分鐘

麻辣肉碎:

牛肉碎 150g，蒜蓉1湯匙，乾蔥蓉1湯匙，蔥花2湯匙，辣椒碎1湯匙，芫荽 適量，豆瓣醬1湯匙，麻辣醬1湯匙，糖1茶匙，生抽1湯匙

熱鍋下油，加入蒜蓉，乾蔥蓉，蔥花和辣椒爆香，然後再加入牛肉碎炒至變色，再加入豆瓣醬，麻辣醬，糖和生抽炒勻！最後加入花椒油和芫荽！倒在豆花上即成～

created by photogrid

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created by photogrid

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Ingredients

Unsweetened soy milk 800 ml

Gypsum powder (calcium sulfate) 5 g

Cornstarch 3 g

Warm water 40 ml

Tofu pudding

Mix gypsum, cornstarch and warm water; pour into pot bottom.

Heat soy milk on low until just simmering, remove surface foam, then pour from height into powder.

Place kitchen paper on top, cover and rest 15 minutes.

Spicy minced beef topping

Minced beef 150 g, garlic 1 tbsp, shallot 1 tbsp, green onion 2 tbsp, chili 1 tbsp, cilantro to taste, doubanjiang 1 tbsp, mala sauce 1 tbsp, sugar 1 tsp, light soy sauce 1 tbsp.

Cook topping: fry aromatics, add beef until cooked, stir in sauces, finish with Sichuan pepper oil and cilantro. Serve over tofu pudding.

自製豆花配麻辣和牛