There is a proverb: "After the White Dew Festival, the night is cold and the sun is hot". White dew is the largest temperature difference between day and night, "dry" is the characteristic of this season, easy to appear dry mouth, dry lips, dry nose, dry throat and so on. There are many ways to prevent autumn dryness, for the general public, simple and practical diet seems to be more acceptable, we can appropriately eat more vitamin-rich lung foods, such as almonds, nuts, is a good choice. Almonds are not only rich in selenium, but also very rich in protein, and also contain unsaturated fatty acids, a variety of vitamins and mineral elements, comprehensive nutrition, which is very helpful for dry cough and relieve autumn dryness.
There are many ways to eat almonds, not only as a casual snack, but also as a dish dessert, nutritious and delicious. This almond tofu I recommend can be regarded as an ancient chinese dessert, because of its white appearance, tender and smooth taste similar to tofu, and the raw materials related to almonds have won the title of "almond tofu". The method is actually very simple, the almond tofu made at home will have a very rich almond aroma, the addition of milk can enhance the overall taste, agar can make the taste of the whole almond tofu more refreshing, and finally drizzled with osmanthus nectar, eating it is clear and moist at the same time can also nourish the lungs, is definitely the best dessert in autumn.
Almond tofu
【Ingredients】: Peeled sweet almonds 50 g, agar 4 g, sugar 50 g, milk 250 g, sugar osmanthus flowers to taste
【Method】: 1, sweet almonds washed, soaked in warm water for more than 2 hours, if there is a brown skin, then wash and peel;
2, I bought the peeled almonds, soaked almonds directly drained into the mixer added 250ml of water, ground into almond juice, and then filter the slag;
3, filtered almond juice pour into the milk, like sweet friends can appropriately add some sugar, with a medium-low heat, slowly heated to slightly frothy;
4: Pour the agar liquid into the boiled almond liquid and mix well, continue to cook until the agar is completely dissolved, then turn off the heat;
5, with a mesh sieve to filter the cooked almond milk syrup into a water-free and oil-free container, let it cool at room temperature and then transfer it to the refrigerator for 1 hour to form a pudding;
7: After refrigeration, lay a layer of plastic bag on the board, put the solidified almond tofu upside down on the plastic bag to release the mold, and then cut into small pieces.
The right amount of sugar osmanthus drizzled on the almond tofu can be eaten immediately, sliding into the mouth is cold and tender, sweet and delicious!
【Tips】:
1. Common almonds on the market are divided into: sweet almonds and bitter almonds. Sweet almonds are southern apricots and are commonly used in foods such as almond paste, almond butter or almond desserts. Bitter almonds are northern apricots, which are generally eaten as medicinal herbs and can be purchased in pharmacies.
2. The coagulation material used in this formula is agar, which can also be replaced by white cool powder. Be sure to stir while cooking when cooking to avoid pasting the pan.