CHINESE SOY MILK BRANDS RECIPES
HOW TO MAKE SOY MILK AT HOME | CHINA SICHUAN FOOD
Steps:
- Soak the soy beans overnight or until double in size. Rinse the soy beans a few times and try to remove the skins.
- Add the soaked soy beans in a blender with water. Blend well.
- Strain the mixture with a fine gauze to remove the pulp.
- Bring the soy milk to a boiling and continue cooking for20 minutes over slowest fire. Watch out, the soy milk overflow very easily. Add sugar to taste before serving.
Nutrition Facts : Calories 177 kcal, CarbohydrateContent 16 g, ProteinContent 14 g, FatContent 7 g, SaturatedFatContent 1 g, SodiumContent 222 mg, FiberContent 5 g, SugarContent 10 g, ServingSize 1 serving
DIY HOW TO MAKE SOY MILK EASY – MARY'S TEST KITCHEN
This is the traditional way of making soy milk with just water, soy beans and a little optional sweetener. It tastes quite different from most store-bought brands. You can use this soy milk to make homemade tofu too! Try making regular firm tofu using lemon juice or try making silken tofu.
Provided by 2020, Mary Lin All Rights Reserved.
Total Time 8 hours 20 minutes
Prep Time 8 hours
Cook Time 20 minutes
Yield 5
Number Of Ingredients 3
Steps:
- Soak the beans in fresh water until doubled (almost tripled) in size; about 8 - 12 hours in the fridge or faster at room temperature. Make sure there is enough room in your container for the beans to expand to triple their size. Add water if the water level drops below the top of the beans.
- Drain and rinse the hydrated beans and discard any discoloured or deformed beans.
- Blend the beans with 5 cups of water until the beans well pureed. You may split the batch in half to fit in your blender.
- This took about 1.5 minutes with my regular 12-speed Oster Blender on the Liquefy setting. In my Vitamix, it took 30 seconds on the highest setting.
- Check that the soy pulp particles are very fine.
- Strain the liquid into a large pot using a nut milk bag, jelly bag or a several layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, can be discarded or used in other recipes.
- Squeeze the pulp until it is as dry as you can make it. The fine soy pulp will stick together like play-doh; this indicates that you blended enough.
- Heat the milk on medium to medium-high heat until it just comes to a boil while stirring regularly. The milk tends to form a skin at the bottom of the pot so resist the urge to use high heat. And the stirring is necessary to keep this from building up. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off.
- Once the milk comes to a boil, reduce the heat immediately. Continue to simmer over low to medium low heat. At this point, it's a good idea to taste the milk. It may be a bit beany tasting and bitter. As the milk is cooked, the beany and bitter taste will be reduced. Simmer for 10 minutes for it to become fully cooked.
- Optionally simmer for a longer time to concentrate the creaminess of the soy milk and (some say) to improve the flavour; up to one hour.
- When ready, strain the milk into a container. Serve the milk hot or cold. Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup.
Nutrition Facts : Calories 108 calories, CarbohydrateContent 14 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 3 grams fat, FiberContent 4 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1 cup, SodiumContent 184 grams sodium, SugarContent 5 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
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It’s no wonder that my family boasted that today’s Chicken Soup Baoma didn’t add water, and used soy milk, so it’s so delicious and delicious! The milky soup is white and milky, not greasy at all, and it tastes better than the one with water, it's worth a try!
In fact, it’s the easiest to cook chicken soup. Bao Ma uses the northerners’ method. The ingredients are also very simple. Add some green onion and ginger to get rid of the fishy smell. Look, it’s that simple. Make it quickly. The soup is delicious and the meat is tender. The whole family praises you! There are some tips to read at the end of the article!
From simplechinesefood.com
Reviews 5.0
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- After making it, add salt to adjust the taste, soy milk and chicken are ready
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