豆腐花
作者：毛毛妈
用料:
豆腐花：
1：黄豆1杯，洗净，加水泡开。
2：水8杯。
3：2茶匙熟石膏粉，3大匙生粉，冷开水1杯拌匀。
调味汁：
4：干虾米2大匙，水泡软，沥水切末备用。
5：葱花2大匙，蒜苗末1大匙，香菜2颗洗净切末，万字牌生抽酱油3大匙，盐1/2茶匙，白胡椒1/8茶匙，金兰酱油膏2大匙，水2大匙，香油1大匙，辣油1大匙。
6：菜籽油1大匙。
其他：
7：榨菜片一包80g，切末备用。
做法：
豆腐花：将泡好的黄豆，用清水冲洗后，沥去水。取一半黄豆，加2杯水用粉碎机打碎，用纱布隔去渣留汁，豆渣再加2杯水打1分钟隔去渣留汁。另一份黄豆如上操作，将所有的豆浆汁放锅内置炉上，开大火煮至滚，调小火煮15分钟离火待用。接着取一干净容器，放入3料拌匀，然后将刚煮好的豆浆倒入，盖盖静止20-30分钟。
调味汁：炒锅放橄榄油1大匙置炉上开大中火，放入葱花和虾米粒炒香，然后依次放入所有的5料，离火拌匀成汁。
吃的时候成一碗豆腐花，加1大匙调味汁和2茶匙榨菜末即可食用。好吃的很，总算过把瘾。
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請問毛毛媽，用現買豆漿可以嗎？
最好不要
你好，喜欢你的菜谱，多少量都很详细，不像有些菜谱什么少许，什么少许。
用这个豆腐花能压成豆腐吗？豆腐花不马上吃的话能放冰箱还是放室温呢？谢谢！！！！！！！
可以放冰箱。
谢谢呀！！吃了一半，另一半压成豆腐了！！！
牛
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