Delicious soybean milk like stewed egg -- easy to make
Speaking of making soybean milk, our family has a long history. My mother made bean products when she was very young, because in the village where she was born (that is, my grandmother), almost every household made a living by buying bean products. For a long time when I was young, my family also made bean products to sell. I remember after that time, we all had to get up early in the morning to help, grinding beans, boiling water, burning soymilk, pressing tofu Later, we didn't sell bean products. We only made some during the Spring Festival. These years, we can't do it at ordinary times. We still make them once during the Spring Festival (because we still think they are delicious when we buy them outside).Now the new year's flavor is getting weaker and weaker. Snacks or candy points that must be made many hours later for the new year are now ready-made. However, soybean milk and tofu are still made every year, so they can also be regarded as the only indispensable new year's dish in our family. Every time I drink the warm soybean milk made by my mother, my mind is full of infinite beautiful childhood memories, and each bite makes me have endless aftertaste. Today, I continue to make this warm soybean milk for my baby. I hope I can leave him good memories in the future.Almost most bean products are made by pressing and baking soybean milk after it is salted. The process is cumbersome, which is not self-made by ordinary families. So let me introduce the soybean milk that almost everyone can learn without too many tools and materials. In this cold winter, make a healthy and delicious soybean milk for your family. Let's give our warm love to our family!1. the amount of water is increased or decreased according to the actual situation. Generally, more water, thinner soybean milk, and less water, thicker2. seasonings can be added according to your own taste, or scallion, laver, shrimp, etc. can be added to make the taste richer3. add a little vinegar to make it solidify better. It looks like a steamed egg. Just a little, not too much, or the taste of soybean milk will be covered up by the vinegar.
Step 1 . Soak soybeans in advance for one night. Put the soaked soybeans and water into a mixing container. The water level is about 2cm higher than soybeans
Step 2 . Use the mixer to stir, and try to beat it as carefully as possible. If the mixer is difficult to rotate when stirring, add some water appropriately
Step 3 . Prepare a large clean container and lay a piece of gauze on it for use
Step 4 . Pour the bean dregs prepared in step 2 into the container prepared in the previous step
Step 5 . Boil about 2.5L of water and add it
Step 6 . Use the cover to soak for a quarter of an hour. If there is no cover, you can use the chopping board to cover:) This step is to soak the slurry
Step 7 . After soaking, take off the cover, grasp the corners of the gauze, and start squeezing soymilk
Step 8 . Squeeze the soybean milk in the gauze as much as possible. The figure shows the extruded soybean milk and soybean dregs
Step 9 . Pour the raw soybean milk into the pot and bring it to a boil. Be sure to open the lid when you are about to open it. The soybean milk easily overflows the pot
Step 10 . When cooking soybean milk, prepare several bowls, pour in light soy sauce and a drop or two of vinegar, which can be added according to your taste, or use sugar to make sweet soybean milk
Step 11 . Use the boiled hot soybean milk to brew the prepared seasoning bowl, and let it stand for a while. Don't drink it immediately, or it will not have the effect of stewing eggs
Step 12 . The finished product is very similar to the stewed egg.
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