The recipe for sour and spicy bean blossoms

Chutney bean blossoms

raw material:

　　250 grams of soybeans, 50 ml of gypsum water (edible type), 3 grams of soy sauce, 3 grams of salt, 5 grams of vinegar, 5 grams of chili oil, 3 grams of monosodium glutamate, 50 grams of cooked soybeans, 10 grams of pickled sprouts, 10 grams of green onions

　　method:

　　1. The best soybeans are soaked in warm hot water for 4 hours, and then finely ground into a pulp with a soybean milk machine, filter the okara and add 1 liter of water to boil the fire or a small heat; then use gypsum water buffer into the boiling soy milk, stir while flushing; make the soy milk condense into bean blossoms; finally stand for more than 30 minutes.

　　2. Take 6 small bowls of soy sauce, vinegar, chili oil, and MSG to make a sauce, then scoop in the boiled bean blossoms, sprinkle with minced sprouts, cooked soybeans, and green onions

Source: Zhejiang cuisine