Easy salty soy milk recipe
This is a Chinese-style salted soy milk recipe with fried dough sticks, mustard pickles and other ingredients, which is very delicious.
|clean water||700 g|
|Deep-Fried Dough Sticks||Half|
|soy sauce||1 tablespoon|
|Sesame oil||1 tablespoon|
Take half of the fried dough sticks and cut them into small pieces for standby.
Finely chop the mustard and chives, and tear the seaweed by hand.
Put the soybeans soaked in advance into the soyMilk machine to make a thick soymilk.
Filter the bean dregs with a strainer (add a little seasoning to the bean dregs, and it can also be made into vegetarian meat floss).
Pour a little vinegar and light soy sauce in a small bowl.
Pour the boiling soy milk that has just been filtered into a bowl quickly, and the soy milk will instantly become flocculent.
Add chopped seaweed, chives, mustard greens, fried dough sticks, and drizzle a little sesame oil to make a delicious salty soy milk.
Vinegar is the key to making soy milk quickly form flocs. Just add 1 teaspoon of vinegar to 250 grams of hot soy milk. Balsamic vinegar, rice vinegar and white vinegar are all fine.
Soy milk must be poured into a bowl while it is hot, so try to cut the ingredients in advance, and pour vinegar and light soy sauce into the bowl.