Crispy Fried Soy Milk
1.
Ingredients preparation;
2.
Soak the soybeans in clean water for 4 hours, put the soaked soybeans into the soymilk machine, and press the dry/wet soymilk button;
3.
Soak the agar in cold water for 3 hours for later use;
4.
Pour the beaten soy milk into the pot and heat;
5.
After heating, add the soaked agar, stir to avoid sticking to the pan, and wait for the agar to melt;
6.
Then add white sugar until melted;
7.
Pour into molds, and solidify into frozen after cooling;
8.
Add flour, dry starch (about 10g), baking powder, yeast powder, add 50ml of water and stir evenly to make a crispy paste;
9.
The crispy paste should not be too thin, it is better to use chopsticks to pull out the silk;
10.
Take out the frozen soy milk, buckle it upside down on a cutting board, and cut into mahjong pieces;
11.
The cut soy milk frozen cubes are rolled in the remaining dry starch, and then put into the crispy paste, so that the surface is evenly coated with the paste;
12.
(I also made some flower-shaped ones with a model), but after deep-frying, they lose their shape~~~
13.
Heat the oil in the pan on a high fire to 50% hot, add the soy milk jelly wrapped in the crispy batter, wait until the surface is fried until golden brown, remove the oil, and drain the oil.
14.
You're done
15.
Tips:
Simple reminder:
1. The ratio of flour to starch when preparing the crispy paste is 9:1. Don't put too much water, otherwise it will not be easy to paste;
2. The surface of the soy milk jelly is coated with a layer of dry starch and then with a crispy paste, which makes it easier to paste;
3. The crispy batter should be evenly coated, and the frying time should not be too long, so as not to overflow the soy milk during the frying process.
