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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 oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz