How to make homemade soybean milk:
https://youtu.be/294MToTldpM
[Ingredients]
Tofu Pudding made with Gypsum:
Gypsum 3g (½ Tsp+¼ Tsp)
Potato Starch 3g (½ Tsp+¼ Tsp)
Warm Water 30g (2 Tbsp)
Cooked Soy Milk 600g (2½ Cups)
Tofu Pudding made with GDL:
GDL 1g (¼ Tsp)
Warm Water 20g (1 Tbsp+1 Tsp)
Cooked Soy Milk 430g (1¾ Cups)
Savory Tofu Pudding Sauce:
Dried Black Fungus 8g (2 Tbsp)
Dried Lily Flower 10g (1 Cup)
Dried Mini Shiitake Mushroom 15g (½ Cup)
Long Green Onion 20g (¼ Cup)
Oil 25g (2 Tbsp)
Star Anise 2g (2 cloves)
Sichuan Peppercorns 5g (1 Tbsp)
Bay Leaf 1g (1)
Hot Water 1L
Light Soy Sauce 25g (2 Tbsp)
Dark Soy Sauce 12g (1 Tbsp)
Salt 3g (½ Tsp) To Taste
Ground White Pepper 2g (¼ Tsp)
Chicken Bouillon 3g (½ Tsp)
Potato Starch 20g (2 Tbsp)
Black Sesame Oil 4g (1 Tsp)
Chili Oil To taste
Cilantro To taste
Reminder:
The homemade soy milk requires 1 cup of dried soybeans, soaked, blend with 4 cups of water (960ml or 960g) ;
Or 1 cup of dried soybeans, soaked, add soaked soybeans and water to the blender until reaching 1300ml
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