Thank you for your recent participation in The Science Advisory Board’s study regarding life science instruments GDL Tofuhua 果酸豆腐花 http://wendyinkk.blogspot.ca/2010/11/gdl-tofufah.html Materials: For Soaking Soya Bean Try used 250gm soy beans Bean 85g 100g 1.8L water 600ml Few blades of pandan, shredded and tied into a knot For coagulant solution For two bowls 内脂按比例（500g豆汁 1.25g内脂 = 100g soya+0.25g GDL 1. ¾ tsp GDL (1/2 tsp + 1/4tsp) 1/8+1/8 tsp [may add 1tsp (~5ml) vinegar-eggshell solution] 2. ½ Tbsp cornstarch 1/8+1/8 tsp 3. 2 Tbsp water 1tsp (5ml) Methods 1. Soak beans overnight or at least 8 hours Overnight 2. Blend beans in a blender with 1.8L water 200mlx3times 200mlx4times (maybe done in 3 times) 3. Press out soy milk with a cheesecloth 4. Measure 2L of soy milk and bring a boil with pandan knot. [600 900ml milk] 5. In another pot, mix GDL with cornstarch and water. Make coagulant solution in two bowls 6. When milk has come to a boil, leave it to cool down, lid off for 5 minutes or until 90C. 7. Pour soymilk in a gushing motion Pour in 30cm from milk (2-3 feet above) into pot with GDL mixture. [Pour milk into 2 bowls with the coagulant solution] 8. Do not move pot, wrap lid with a towel and leave tofufah to set for 1 hour. 9. With a tofufah spatula or a wok spatula, gently skim layers of tofufah onto serving bowl. Top with syrup of choice just before eating. Serve warm or chilled. http://home.meishichina.com/recipe-36707.html 给豆腐脑做卤汁: 酱油加 干紫菜、虾米、香菜、榨菜，，自己调配， 把肉末用油炒香，加入五香粉，盐，酱油，木耳丁，放味精，用水淀粉勾芡即成。 放油，大料沫（八角沫）炝锅，出香味后加冷鸡汤，水淀粉，熬成卤汁，加入花菜，木耳，玉兰片，碎鸡丝，熬段时间后放入少许盐，味精，点一些生抽，蒜末，芝麻酱，辣椒粉，出锅。 1、黄豆芹菜末：黄豆用水泡透，加辣椒，大茴，葱姜等，调料，盐，味精，胡椒粉，鸡精，煮熟，取出黄豆，芹菜焯水，切成末，一起加香油，盐等调好味即可。 2、剁椒蓉。市场上买的大瓶的剁椒，去蒂，剁碎，把油烧热炒一下。 3、打卤汤：肉末，姜末炒香，下入甜面酱炒，加高汤或水，下如芹菜末，水开后，调味，淋入湿淀粉，淋少许香油即可。
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