豆子是自家种的黄豆，清水里泡上一天，磨成豆浆，过滤后倒进锅中烧火煮沸。等豆浆翻腾几次，加入黔北人家都有的酸汤水，豆浆就会渐渐凝固成一团团的嫩豆腐，也就是豆花。这一步有点神奇，黔北人叫做“酸汤点豆腐”。但是豆花并不能做灰豆腐，得舀进豆腐箱中压紧压实，等上一段时间，豆花变成方正紧实的老豆腐，就可以做灰豆腐了。
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Now back home, Manjit Sangha has been supported by her husband Kam, who has been by her side throughout
I'm Andrew Smith. I live with my partner in Fayetteville, Arkansas, USA. Full-time, I work from home as a network security engineer for the Defense Health Agency, helping to protect the networks of U.S. DoD hospitals and clinics around the world. I'm also a data operations warrant officer in the Army National Guard.