The most popular dessert in Taiwan is sesame paste with tofu. It's nothing special, but it's the idea that everyone has a hearty feeling.
Practice:
1. Soak the soybeans in cold water (3-6 hours in spring and autumn, 1 hour in summer, 5-6 hours in winter, which is urgently needed in cold weather, and can be wrapped in warm water). Add about 15kg of water to grind them into a paste, the finer the better. Then add 15kg cold water and mix well, put it into a cloth bag and filter out the slurry repeatedly until the soybean dregs are not greasy, and it's better for 5kg beans to produce 35kg slurry. Then skim the froth on the syrup and burn it with a big fire, then scoop out the juice of 1/3, and use the pot to hold it up. The rest of the juice is poured into another porcelain barrel, and the foam on the surface must be left off.
2. Put the plaster powder into the wooden spoon, add 0.5kg warm water, mix and sink it into the slurry of the porcelain barrel, then lift it up, turn the wooden spoon to the side, pour the plaster into the slurry, and then pour 1 / 3 of the slurry out into the slurry of the porcelain barrel, so that the slurry and the gypsum are fully integrated in the rolling. After standing for 5 minutes, remove the froth, and the bean flowers are coagulated below.
3. Reopen sesame paste with hot water and add a spoon of Duhua.