![IMG_1079](http://farm5.static.flickr.com/4150/5396385267_996224ec71.jpg)
一磅黃豆,洗干凈,用水浸過夜.
![IMG_1080](http://farm5.static.flickr.com/4137/5396385169_6d4ea991d3.jpg)
15杯水,浸過夜的豆
![IMG_1081](http://farm5.static.flickr.com/4114/5396983848_78147af569.jpg)
放2杯黃豆下攪拌機.
![IMG_1083](http://farm6.static.flickr.com/5298/5396983948_5161b677a9.jpg)
加2杯水.蓋蓋子,打至變豆奶.(大約1分鐘).
![IMG_1085](http://farm5.static.flickr.com/4111/5396984048_748125365f.jpg)
倒進鍋里用中火煮,久不久要攪一下,不然就會焦.(為何我要煮豆渣呢,因為這樣才容易把豆渣格出來).
![IMG_1087](http://farm5.static.flickr.com/4101/5396385631_e524c5e4c4.jpg)
![IMG_1086](http://farm6.static.flickr.com/5013/5396984236_712877373e.jpg)
煮到大熱時,關火,格去豆渣.(這是第一次格豆渣)
![IMG_1089](http://farm6.static.flickr.com/5177/5396386023_7c00b10f13.jpg)
![IMG_1088](http://farm6.static.flickr.com/5014/5396386399_9df026398c.jpg)
格完第一次豆渣,再用個新鍋格第2次,今要用布來格,這樣做出來的豆腐花才滑.
![IMG_1090](http://farm6.static.flickr.com/5254/5396984700_c46ff93435.jpg)
第2次格完渣,開火煮滾,要久不久攪下.
![IMG_1091](http://farm5.static.flickr.com/4096/5396984604_b90a65c2c9.jpg)
半茶勾石膏粉
![IMG_1092](http://farm6.static.flickr.com/5016/5396386315_9f2167dc94.jpg)
3茶勾豆粉,3大勾凍水,攪均.
![IMG_1093](http://farm5.static.flickr.com/4095/5396984408_c1b31afd69.jpg)
放石膏,豆粉水在鍋里.攪均
![IMG_1099](http://farm6.static.flickr.com/5091/5396984984_0730999131.jpg)
把滾了的豆漿大力沖入鍋里,(對不起,我一個人做,影不到這步骤).
![IMG_1098](http://farm5.static.flickr.com/4137/5396985406_ee0d8fff76.jpg)
![IMG_1094](http://farm5.static.flickr.com/4077/5396386575_aba5abe5e7.jpg)
蓋蓋子,等1小時.
![IMG_1102](http://farm6.static.flickr.com/5171/5396467909_cd3e3a2993.jpg)
![IMG_1101](http://farm5.static.flickr.com/4103/5396387039_24520d2f58.jpg)
![IMG_1104](http://farm6.static.flickr.com/5212/5397065716_97ae6ee908.jpg)
好滑.
![IMG_1105](http://farm6.static.flickr.com/5178/5396386957_2f9a68cf35.jpg)
Note: 用5杯水加入煮過的豆渣里再煮,就可以做出一鍋豆腐皮花和2樽豆漿.
豆漿放在冰箱里,飲五,六天沒問題.