早上6点起床，清洗石磨，开始磨浸泡了一个晚上的黄豆。经过滤浆后再用柴火熬煮至沸腾，以石膏水点豆花，打去多余的浆泡，利用筲箕慢慢挤压豆花，舀去多余水分，豆花初步成型。
石磨豆花白净、细嫩、韧性好。入口鲜嫩、回甜，再沾上香辣蘸水，佐料和豆花融为一体，配上米饭越嚼越香
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摄影大神

有点意思

爱了爱了

真是人才

靠谱！

早上6点起床，清洗石磨，开始磨浸泡了一个