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How to Make Soy Milk, from Scratch (豆浆)

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작성자 Chinese Cooking… 작성일19-05-08 00:00 조회12회 댓글0건

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So we wanted to show you how to make soy milk, at home. If you've never had freshly made soy milk, know that it's so much tastier than the mass produced stuff. It's a great breakfast drink, enjoyed hot.

RECIPE:

Ingredients:

Soybeans, 200g
Water, 2.4L
Sugar, to taste (we used 3 tbsp)

Process:

1. Pick out any bad soybeans, rinse.
2. Put your water ~2 inches above your soybeans, soak overnight.
3. Blend on high for ~4 minutes. We used the smoothie setting on our blender.
4. Transfer to a wok or stockpot. Medium high flame.
5. Stir and get the soymilk up to 100C.
6. Boil at 100C for 15 minutes, removing the foam.
7. Taste, make sure it's not bitter.
8. Strain through a tofu or cheesecloth. Twist and squeeze out what's left, ~3-5 minutes. Get as much as you can!
9. Season with sugar, to taste. We used ~3 tbsp.

And check out our Patreon if you'd like to support the project!

http://www.patreon.com/ChineseCookingDemystified

Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free

ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)

We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

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