RED SOY RECIPES

Steps:

• Prepare raw materials for making soy milk;
• Soak red beans, peanuts, red dates, and dried longans in water for more than 2 hours. If you eat them in the morning, you can soak them before going to bed;
• The soaked ingredients are all bulging. Although the soymilk machine can also make dried beans, from a nutritional point of view, the soaked ingredients are more conducive to the use of its rich nutrients; from the perspective of protecting the machine, If you want to use your own soymilk machine for a long time, it will be better to use soaked beans. In addition, in terms of taste, the soy milk made from soaked beans is also better to drink;
• Put all the ingredients into the soymilk machine and add water; generally, for this amount of ingredients, the amount of water needs to be added to the highest water level, which is 1300ml;
• Put the rock sugar in, or you can put rock sugar or granulated sugar after the soy milk is made, or you can put it in before making it. Of course, if you don’t like sweet soy milk, you can leave it alone;
• Turn on the soymilk machine, activate the "Five Grains" button, and start production;
• By the way, let’s show off my new soymilk machine. It looks good, right? I sent a photo to the circle of friends in the morning and I liked it!
• When the soymilk machine is finished, lift up the machine head, you can see the fragrant and thick soymilk, and there is a sweet smell in the air;
• Pour it into your favorite cup, let it warm, and you can drink it. Such fragrant and nutritious soy milk, you can't buy it outside, and the taste is amazing. Friends who like to drink soy milk, prepare the ingredients and make them tomorrow morning!
• Delicious soy milk, start a beautiful day!

Steps:

• Season short ribs all over with salt. Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.
• Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water as needed, until ribs are very tender (they should shred easily) and sauce is thick enough to coat meat, 3–3½ hours. Add radish about 1 hour before ribs are done. Remove from heat.
• Heat remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8" circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.
• Top ribs with egg, shilgochu, and scallions. Serve with rice alongside.
• Do Ahead: Short ribs can be made 3 days ahead. Let cool; cover and chill.