Delicious soybean milk like stewed egg(dun dan ban de mei wei dou jiang qing song zi zhi )

Delicious soybean milk like stewed egg

Introduction:

"Speaking of making soy milk, our family has a history. My mother made soy products when she was very young, because almost every family in the village where she was born (that is, my grandmother's) made a living by buying soy products. When I was a child, for a long time, my family also made bean products to sell. I remember that after that, we all had to get up early in the morning to help, grinding beans, boiling water, burning soybean milk, pressing tofu Later, we don't sell bean products. We only make them during the Spring Festival. But these years, we don't do them. We still make them by ourselves during the Spring Festival. Nowadays, the new year's flavor is getting weaker and weaker. The snacks or candies that must be made many hours later are all ready-made, but the soybean milk and tofu must be made every year, so they can also be regarded as the only indispensable new year's dish in our family. Every time I drink the warm soybean milk made by my mother, my mind is full of infinite happy childhood memories, and every mouthful is endless. Today, I continue to make this warm soybean milk for my baby, hoping to leave him a good memory in the future. Most of the bean products are made by pressing and baking soy milk after marinating. The process is complicated, and not all families can make their own soy milk. So let me introduce the soy milk that almost everyone can learn without too many tools and materials. In this cold winter day, we make a healthy and delicious soybean milk for our family. Let's give our warm love to our family

Production steps:

Step 1: soak the soybeans in advance for one night, put the foamed soybeans and water into the mixing container, and the water level is about 2cm higher than the soybeans

Step 2: beat with a blender as fine as possible. If the blender is difficult to rotate, add some water appropriately

Step 3: prepare a large clean container with a piece of gauze on it

Step 4: pour the bean dregs in step 2 into the container prepared in the previous step

Step 5: boil about 2.5L of water and add it

Step 6: cover it with a lid and soak it for a quarter of an hour. If you don't have a lid, you can cover it with a chopping board like me:) this step is to soak the pulp

Step 7: after soaking, take off the cover, grasp the edge of the gauze, and start squeezing soymilk

Step 8: squeeze the soybean milk out of the gauze as much as possible. The picture shows the extruded soybean milk and dregs

Step 9: pour the raw soymilk into the pot and bring to a boil. When it's about to open, be sure to open the lid. Soymilk is easy to overflow

Step 10: when cooking soybean milk, prepare several bowls, pour in soy sauce and one or two drops of vinegar, how much can be added according to your own taste, or sugar can be used to make sweet soybean milk

Step 11: brew the prepared seasoning bowl with boiling hot soybean milk, and let it stand for a while. Don't drink it immediately, otherwise it won't have the effect of stewing eggs

Step 12: it's like stewed egg.

Materials required:

Dried soybeans: 150g

Water: about 2.5 liters

Soy sauce: moderate

Vinegar: right amount

Note: 1. The amount of water is increased or decreased according to the actual situation. Generally, more water is used, and soymilk is thinner, while less water is thicker. 2. Seasoning can be added according to your own taste, or you can add scallion, laver, shrimps, etc. to enrich the taste. 3. Adding a little vinegar is mainly to make it solidify better, which looks like steamed egg, as long as a little, not too much, or soymilk will taste better It's covered by vinegar.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dun Dan Ban De Mei Wei Dou Jiang Qing Song Zi Zhi