Almond tofu is a famous traditional dessert in old Beijing, mainly made after boiling with sweet almonds, milk and agar pulp, because it looks like tofu after freezing and curding, so it is named almond tofu. There are differences between the north and the south of the almond tofu method, but the method is not difficult, and today I will share with you the simplest method of almond tofu. #杏仁豆腐 #
1, first of all, prepare 60g of sweet almonds, 350ml of water, 250ml of milk, 4g of agar, 40g of sugar. (Sweet almonds should be soaked overnight in advance, agar should be soaked for ten minutes, and soft soaked before use)
2: Pour the almonds into the blender, add water in batches to beat into almond paste, and filter them through a sieve or strain cloth. Pour the filtered almond water into a pot, add sugar to a boil over high heat, and add the drained agar.
3, while heating while stirring, let the agar fully dissolved and then add milk, which can prevent the loss of nutrients in milk.
4, after boiling, it can be poured out, packed in a mold, wait until it cools and solidifies, cut into small cubes, drizzle with osmanthus nectar and can be eaten. (You can also eat without cutting, just pour into a bowl and spoon.) ）
Note: The south almond and the north almond can be taken in half each, and the almond tofu produced by this will have a more almond flavor. However, if it is made for pregnant women and children to eat, directly use the southern almond, because the northern almond is slightly toxic, should not eat more.
Now that we've finished sharing, try this classic summer dessert!