Improvise cooking #2
Saw a clip about making " tao fu fa" with soya milk & Gelatin.
I am a fan of " tao fu fa" and happen to have soya milk at home. However, I do not have gelatin. So. I substitute it with seaweed (as shown in photo). After being liquidified and refrigerated, its texture is like jell-0.
first, melt the seaweed with not water. Pour in soya milk, left it to cool then refrigerate It.
When it turned solid after few hours, I scoped it in a mug & added honey to taste.
It tastes not so much like " tao fu fa" as I think I put too much water& not enough soya milk. Will adjust the portportion next time.
Steepshot
Actually, you can cook the seaweed in soymilk directly without any dilution.
Good idea. Plan to do that next.
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