Add some simple soy sauce, rice vinegar and chopped green onion to the ripe pure soybean milk, and a bowl of salted soybean milk will be ready. If you add some shrimp skin, laver or beef and mutton, the soybean milk will be more delicious.
500 grams of soybean, fried dough sticks 120 grams, 80 grams of pickled mustard tuber, appropriate amount of shrimp skin, 25 grams of spicy oil 10, 25 grams of red soy sauce, 25 grams of refined salt, 25 grams of sugar, 25 grams of vinegar, 3 grams of monosodium glutamate, chopped green onion 10 grams, and 2 grams of oil feet.
Gourmet practice?
1, wash the soybeans clean, put them in a pot, add water (soak for 4 hours in summer, 9 hours in spring and autumn, and soak for 15 hours in winter), soak until the soybeans swell, pour them into Taoluo and rinse them with water.
2. Cut the fritters into cubes; Cut the mustard tuber into powder, add 250g of red soy sauce, refined salt, white sugar and monosodium glutamate in water, boil and pour out, and add vinegar to make the sauce-vinegar mixed seasoning.
3. Grind the soaked soybeans into slurry with a stone mill, and add water while grinding, so that the concentration of soybean milk is not lower than the specified standard (concentration is 6).
4. Scoop the ground slurry together with the bean dregs into a clean white fine filter cloth, add 2 kg of oil residue (which has the effect of removing the powder), and filter to obtain raw soybean milk. Then boil the soybean milk for 20 minutes, and stir it as you cook it to avoid burning.
5. Add diced fritters, mustard tuber, shrimp skin, chopped green onion, etc. into soybean milk and boil until boiling. Remove from the fire, add sauce and vinegar mixed seasoning, pour a few drops of spicy oil, and serve in a bowl to form salty soybean milk.
90 grams of soybeans and 700 grams of clear water?
Half a fried dough stick, balsamic vinegar 1 teaspoon, light soy sauce, a little sesame oil, chives, laver, pickled mustard tuber, and appropriate amount.
Practice?
1, take half of the fried dough sticks and cut them into small pieces for later use.
2, mustard tuber, chives cut into pieces, laver torn by hand.
3. Put the soybeans soaked in advance into a cooking machine to make thick soybean milk.
4. Filter the bean dregs with a strainer (add a little seasoning to the bean dregs, and it can also be made into vegetarian floss).
5. Pour a little balsamic vinegar and soy sauce into a small bowl.
6. Quickly pour the boiled soybean milk that has just been filtered into the bowl, and the soybean milk immediately becomes flocculent.
7. After adding shredded laver and chives, pickled mustard tuber and fried dough sticks, a little sesame oil is delicious salted soybean milk.
Warm tips?
1, vinegar is the key to make soybean milk quickly flocculent. 250g of hot soybean milk can be added with 1 teaspoon of vinegar, and fragrant vinegar, rice vinegar and white vinegar can be used.
2. Soymilk must be rushed into the bowl while it is hot, so try to cut all kinds of small ingredients in advance and pour balsamic vinegar and soy sauce into the bowl.
3. The time in the morning is tight, so you can go to wash in the 20 minutes of cooking soybean milk, and you don't waste time at all.