A traditional snack douhua coagulant is provided, which is softer and tenderer than tofu. The coagulant contains Irish natural organic red algae calcium powder. A chemical change is occurred when the calcium ion contained in the algae calcium is combined with soybean protein that is heated to a specific temperature, in conjunction with the sweet potato starch absorbing water, thereby forming a solid state douhua after being cooled.一種傳統小吃豆花凝固劑，豆花比豆腐更加軟嫩。凝固劑採用愛爾蘭天然有機紅海藻鈣粉，當海藻鈣中的鈣離子與加熱到一定溫度的豆漿蛋白質結合，所呈現的化學變化，搭配蕃薯粉吸收水份，冷卻後成為固態狀豆花。
