Crispy bean skin(xiang su dou pi )

Crispy bean skin

Introduction:

"It's a pity that if you boil too much soymilk and can't finish it, you can pour it out! You don't have to worry about the waste of soybean oil. Crispy soybean skin not only has the flavor of soybean milk, but also crispy than fried dough sticks. It can be eaten as a snack or as a dish with sauce. In fact, it's not difficult to make bean skin, it just needs some time and patience. "

Production steps:

Step 1: add a little salt in the remaining soy milk, stir well, heat to about 80 degrees, turn off the fire.

Step 2: let it stand until the surface of soybean milk crusts, and use a knife to gently cut it along the edge of the pot.

Step 3: prepare a colander.

Step 4: gently scoop out the bean skin.

Step 5: prepare a basin of cold water in advance.

Step 6: put the bean skin into the water gently.

Step 7: take out the bean skin gently after it cools down.

Step 8: lay it flat on the cutting board, and then fold 1 / 3 to the middle on either side.

Step 9: fold 1 / 3 of the opposite side in half to the middle. (the bean skin is equal to three layers)

Step 10: fold both ends in the middle.

Step 11: finally fold it in half. (the whole process is like folding a quilt)

Step 12: put it on the plate in turn, and then put it into the leaky utensils to dry in the shade.

Step 13: heat the oil in the pan.

Step 14: when the oil is 7 minutes hot, deep fry until fluffy and golden.

Materials required:

Pure soybean milk: right amount

Salt: a little

Note: 1: do the whole process of bean skin, should be gently, so as not to break the bean skin, do not look beautiful. 2: The bean skin must be dried in the shade before it can be fried, otherwise it will not be so fluffy with a lot of moisture. And it's not safe

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Xiang Su Dou Pi