手工豆腐
Culture
UpdateJune 25, 2019
ReleaseJune 25, 2019
Ingredients
豆漿 400cc
鹽滷 1小匙
Directions
1
將豆漿與鹽滷加入攪拌碗中仔細拌勻
2
1放入容器內，置入蒸鍋後，以中火蒸煮10分鐘左右
3
再以餘熱蒸10分鐘左右即完成
Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz
