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以前每當巷口傳來豆花伯的叫賣聲
阿嬤就會叫我拿鍋子去買她愛吃的豆花
如今豆花伯與阿嬤都不在了
美好的回憶卻讓人無盡想念
「豆花～豆花～」一想到豆花，耳邊彷彿又傳來豆花伯那中氣十足的叫聲。小時候，曾覺得豆花伯的古早味豆花是全世界最好吃的東西。現在，終於成功復刻出那令人懷念的滋味。我們這裡的食譜，用寒天粉（洋菜粉）與玉米粉，取代石膏（豆花粉）或鹽滷，搭配先前示範過的自製濃豆漿，製作出來的豆花，口感十分軟嫩滑順，如果再加上我們先前示範製作的古早味糖水，就是一碗穿越時空的臺灣古早味豆花甜湯。（文末附影片）
🔹 Douhua
Whenever Uncle Douhua's voice came from outside the house,
Granny asked me to buy the beloved douhua with her pots.
Now, Uncle Douhua and Granny have all left us.
But here to stay are the wonderful memories.
"Douhua~ Douhua~" It feels like I hear Uncle Douhua's voice again every time I think of douhua. When I was little, I used to think that Uncle Douhua's old-time douhua was the most delicious food in the world. Now, I finally remake the memorable flavor successfully. Here, I use agar powder and corn starch instead of gypsum powder or nigari. They are perfect to go with homemade thick soy milk. As a result, the douhua is very soft and smooth. If it's served with the homemade old-time Taiwanese syrup soup, it will exactly become the old-time Taiwanese douhua soup which brings you back in time. (See video tutorial at the end.)
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材 料（Ingredients）：
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| 製作豆花的食材一覽（不含糖水）。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
將玉米粉加入 50 公克的冰的濃豆漿中，拌勻備用。
Add the corn starch to 50g of cold thick soy milk. Stir them until they are well mixed. Set aside.
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| 玉米粉遇熱會瞬間結塊，不容易再被攪拌均勻，所以要用冰豆漿來溶解。圖片來源：cooking23s.blogspot.com |
將 400 公克的濃豆漿加熱至 60℃ 左右。備用。
Heat up 400g of thick soy milk to about 60℃ over medium heat. Set aside.
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| 可使用紅外線溫度計遠距遙測豆漿溫度。圖片來源：cooking23s.blogspot.com |
(3)
將寒天粉加入 170 毫升的水，攪拌並用中火煮至沸騰。
Add the agar powder to 170ml of water. Stir them and bring them to a boil over medium heat.
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| 不同品牌間的寒天粉或洋菜粉的凝結力不盡相同，需再自行斟酌用量。圖片來源：cooking23s.blogspot.com |
(4)
再次攪拌溶解的寒天液體後，將其加入溫的濃豆漿中。再次攪拌已溶入玉米粉的濃豆漿後，將其加入溫的濃豆漿中。開中火，邊攪拌邊將濃豆漿混合液煮至沸騰。
Stir the agar liquid again and add it to the warm thick soy milk. Stir the thick soy milk with corn starch again and add them to the warm thick soy milk. Stir the mixture and bring it to a boil over medium heat.
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| 邊煮邊攪拌，底部才不會燒焦。圖片來源：cooking23s.blogspot.com |
(5)
將煮好的液體過篩後，靜置室溫放涼。
Sieve the liquid and let it cool off at room temperature.
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| 過篩可以濾掉一些尚未完全溶解的寒天塊。圖片來源：cooking23s.blogspot.com |
趁豆花還有些微溫時，將豆皮撈出（可另行食用）。將其餘部分放置冷藏室一會兒。
Remove the skin (edible) while the douhua is still a little bit warm. Leave the rest of the douhua in a fridge for a while.
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| 豆花冷卻後在表面形成的豆皮。圖片來源：cooking23s.blogspot.com |
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| 可使用撈勺來撈出豆皮。圖片來源：cooking23s.blogspot.com |
(7)
等豆花凝結後，即可用湯匙舀出要食用的部分，加入適量的冰的古早味糖水一起食用。
Take out the douhua from the fridge. Scoop the douhua you want to eat into a bowl with a spoon. Add the adequate amount of chilled old-time Taiwanese syrup soup before digging in.
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| 剛做好的豆花。圖片來源：cooking23s.blogspot.com |
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| 加入古早味糖水後。圖片來源：cooking23s.blogspot.com |
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| 可依個人喜好加入各種配料，清涼消暑又美味。圖片來源：cooking23s.blogspot.com |
原音重現版影片（請開字幕） Video Without Talking or Music (ASMR):
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(1)
摻一些玉米粉在豆花裡面，用洋菜粉（寒天粉）做出來的豆花口感才不會太硬。
Use some corn starch to make the douhua so that the douhua made from agar powder won't be too hard.
(2)
豆漿要稍微溫熱，加洋菜（寒天）之後才不會結塊。
The soy milk has to be warmed beforehand, so as to prevent the agar from clustering after being mixed.
(3)
稍微溫溫的時候就要把豆皮撈起來，豆花凝結後的表面才會比較好看。
Remove the skin while it's still slightly warm, so as to keep the surface of the douhua smooth.
(4)
這個版本的豆花遇熱容易融化，因此只適合清涼食用。
The douhua of this version may melt after being heated, so it can only be served cold.
(5)
做好的豆花要記得放在冰箱冷藏保存，並且最好在兩天內吃完哦。
Remember to preserve the douhua in a fridge. It's best to consume the homemade douhua within 2 days.
(6)
😺：記得訂閱YouTube頻道哦～ 您的鼓勵就是最大的動力。
(5)
做好的豆花要記得放在冰箱冷藏保存，並且最好在兩天內吃完哦。
Remember to preserve the douhua in a fridge. It's best to consume the homemade douhua within 2 days.
(6)
恭喜網友 phoebe_yui 試做成功！ Congratulations on phoebe_yui's success!
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| 圖片來源（Source of the Picture）： instagram.com/phoebe_yui |
(7)
恭喜網友 wewekuo 試做成功！ Congratulations on wewekuo's success!
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| 圖片來源（Source of the Picture）： instagram.com/wewekuo |
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