Soy Milk

Name: Soy Milk
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl soy; Some Shimizu

by Xiao Geng's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Soy milk is one of the four big kings for breakfast in Shanghai. Due to the large number of people who like to eat it, there are still soy milk supper with fried dough sticks. My family also likes to grind a little bit on the weekend with some fried dough sticks and rice cakes. A satisfying meal Breakfast is ready! Just be careful when you cook soy milk, it will easily overflow, so be careful. "

Ingredients

1/2 bowl Soy
Some Shimizu

Soy Milk

1. Soak the soybeans in clear water first, usually in the evening, and can be used early the next morning.

2. Take some soaked and add appropriate amount of water and break it with a food processor. The finer the sand, the better.

3. Spread two layers of gauze on the basket and place the basket on the pot.

4. The ground soy milk is poured into the gauze to filter, the soy milk can be filtered into the pot, and the bean dregs are left on the gauze.

5. The filtered soy milk is brought to a boil over high heat and then simmered for a few minutes with the lid on the medium heat.

6. You can add sugar to the cooked soy milk or make it salty.

Tips:
1. The bean dregs filtered with gauze do not taste grainy and taste smoother.
2 When cooking soy milk, it is easy to overflow the pot, pay attention to observation.
3. Soy milk must be cooked before it can be eaten. It was not cooked when it first overflowed, so it must be cooked for a while.