<h1>Cherry blossom almond tofu, satisfy your girlish heart, delicious and nutritious</h1>
Ingredients: Almond tofu: milk, almonds, sugar, light cream, cold weather. Cherry blossom jelly: white sugar, water, cherry blossom flavor or strawberry flavor, red pigment to taste, cold weather, pickled cherry blossoms to taste
1: Peel the almonds and pour in the milk and refrigerate overnight. If you don't like the taste of milk, you can soak it in water.
2, after the almond powder is soaked, pour into the blender to beat into almond juice, (like I am too lazy to be able to directly add almond powder and milk foam). Almonds are best to choose south almonds, north almonds taste astringent and some bitter taste, like the north almonds of the small partner is also wide to choose, and then filter the residue,
3, then we need to add sugar and cream inside, do not need to be too sweet, too sweet will be greasy. Pour into the pot and heat it, put in the powder before the fire, and replace it with a gelatin tablet, which can solidify the liquid into a solid.
4, gelatin tablets do not need to be heated to boiling, powder cold days must be heated to boiling. First turn on medium-low heat, heat up and stir again, boil and then heat for almost 1-2 minutes to achieve the ultimate effect. After that, if there are any particles, filter them again with a strainer. Do not layer the container after it is full. Preferably a transparent container, pleasing to the eye. If there are bubbles, you can poke at things like needles, room temperature can solidify, and impatient friends can put them in the refrigerator to speed up the progress.
5, after the stereotype, add some osmanthus honey or something, it is already edible. After making the cherry blossom part, add a layer of cherry blossom jelly to the top, first process the salted cherry blossoms, and use it to make tea for dessert. However, do not eat too salty directly, pour warm water on the cherry blossoms, soak for seven or eight minutes, and don't lose the color for too long.
6, after a root in cold water washed, put in ice water soaked for a minute or two, change the water, and then wash it almost can be, remove the salty taste. Put water in the pot, put some white sugar, if there is cherry blossom flavor is the best can add a little, a little powder feeling, there is a little cherry blossom flavor, useless if you can add some food flavor, color with food coloring, put into the pot, add a little cold weather, and just like just stirred and heated to boil, poured into the almond tofu just now, cherry blossom almond tofu is ready. Remember to share it with your family and loved ones to relieve your lack of sharp tools in the spring.