How to brew salted soy milk and what ingredients to use for salted soy milk

Ingredient formula: 500 grams of soybeans, 125 grams of fried dough sticks, 80 grams of mustard, 25 grams of red soy sauce, 25 grams of fine salt, 25 grams of sugar, 3 grams of monosodium glutamate, 25 grams of vinegar, 10 grams of minced green onions, 10 grams of chili oil, 2 grams of oily feet.

Method 1First, cut the fritters into cubes and mince the mustard into minced pieces.

2.Add 250 grams of red soy sauce, fine salt, sugar, and monosodium glutamate to the pot, boil it in a pot and pour it out, then add vinegar to make a mixed seasoning of sauce and vinegar.

3.Pick out the soybeans to remove impurities, wash them, soak them in water (soak them for 4 hours in summer, 9 hours in spring and autumn, and soak them for 15 hours in winter), until the soybeans swell, pour them into Taoluo, and rinse them with water.

4.Use a stone mill to grind the soaked soybeans into a pulp, add water while grinding, and add an appropriate amount of water to make the soymilk concentration not lower than the specified standard (concentration of 6 degrees).

5.Scoop the ground slurry water and bean dregs into a clean white fine filter cloth, add about 2 grams of oil feet (with the effect of foaming), and filter it to become raw soybean milk. Then boil the soy milk for 20 minutes, stirring as you cook to avoid burning.

6.Put the diced fritters, minced mustard, shrimp skin, minced green onions, etc. into the soybean milk and boil until boiling, remove from the heat, add sauce and vinegar paste to mix seasoning, pour a few drops of chili oil, and put it into a clean and disinfected bowl to become salted soy milk.

If you put some vinegar, it will solidify.

When you flush, just add salt.

Glutinous rice, fried dough sticks, soy milk, meat floss, spicy dried radish, wrapped rice balls, bamboo strips, fresh-keeping bags, mustard, shrimp skin, green onions, seaweed, fresh soy sauce.

Method. 1.Take an appropriate amount of glutinous rice and wash it, put it in an electric banquet rice cooker, and put it out for later use.

2.Chop the dried radish into pieces, put a crisp bag on the bamboo strips, put the rice, put the dried radish, sprinkle some meat floss, and roll it up to make the rice ball.

3.Use a food processor to make hot soy milk by yourself.

4.Mustard and dried radish are finely chopped, green onions are chopped, seaweed is shredded, and fried dough sticks are cut into small pieces.

5.Take a large bowl and put the dried radish, mustard vegetables, shrimp skin, and an appropriate amount of fresh soy sauce.

6.Put in the fried dough sticks, pour in the hot soy milk, and sprinkle with chopped green onions.

500 grams of soybeans, 120 grams of fried dough sticks, 80 grams of mustard, appropriate amount of shrimp skin, 10 grams of chili oil, 25 grams of red soy sauce, 25 grams of refined salt, 25 grams of sugar, 25 grams of vinegar, 3 grams of monosodium glutamate, 10 grams of minced green onions, 2 grams of oily feet.

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1. Wash the soybeans, put them in a basin, add water to soak (4 hours in summer, 9 hours in spring and autumn, and 15 hours in winter), soak until the soybeans rise, pour into Taoluo, and rinse with water.

2. Cut the fritters into cubes; Finely chop the mustard, add 250 grams of red soy sauce, refined salt, sugar, and monosodium glutamate, boil and pour out in a pot, add vinegar to make a mixed seasoning of sauce and vinegar.

3. Grind the soaked soybeans into a pulp with a stone mill, and add water while grinding, so that the concentration of the soybean milk is not lower than the specified standard (concentration is 6).

4. Scoop the ground slurry water and bean dregs into a clean white fine filter pulp cloth, add 2 kg of oil feet (with the effect of removing the end), and filter it to be raw soybean milk. Then boil the soy milk for 20 minutes, stirring as you boil to avoid burning.

5. Put the diced fritters, minced mustard, shrimp skin, minced green onions, etc. into the soybean milk and boil until boiling, remove from the heat, add sauce and vinegar to mix seasonings, pour a few drops of chili oil, and put it in a bowl to become salted soybean milk.

90 grams of soybeans and 700 grams of water.

Half a fritter, 1 teaspoon balsamic vinegar, light soy sauce, a little sesame oil, chives, seaweed, mustard, appropriate amount.

Method 1: Take half of the fritters and cut them into small pieces for later use.

2. Chop the mustard and chives into minced pieces, and tear the seaweed by hand.

3. Put the soybeans soaked in advance into a food processor and beat them into thick soy milk.

4. Strain the bean dregs with a strainer (add a little seasoning to the bean dregs, and you can also make vegetarian meat floss).

5. Pour a little balsamic vinegar and light soy sauce into a small bowl.

6. Quickly pour the freshly filtered boiling soy milk into a bowl, and the soy milk will immediately turn into flocculent.

7. After putting chopped seaweed chives, minced mustard and fried dough sticks, drizzle with a little sesame oil to make it a delicious salted soy milk.

1. Vinegar is the key to making soy milk quickly form flocculent, 250 grams of hot soy milk can be added to 1 teaspoon of vinegar, balsamic vinegar, rice vinegar and white vinegar are fine.

2. The soy milk must be washed into the bowl while it is hot, so try to cut all kinds of small ingredients in advance, and pour balsamic vinegar and light soy sauce into the bowl.

The preparation of salted soy milk is as follows:Ingredients Tools: soybeans, millet, seaweed, shrimp skin, chopped green onion, oil, soy sauce, wall breaker.

1. Prepare an appropriate amount of soybeans and millet.

2. Wash the trapped ones and put them into the wall breaker and add an appropriate amount of water to the rest.

3. Start the thick soybean milk, break the wall while cooking, and complete it in about half an hour. Sweet potato.

4. Beaten soy milk.

5. Add seaweed, shrimp skin, soy sauce and oil to the bowl.

6. Pour the soy milk into a bowl and mix well, and a bowl of delicious salted soy milk is complete.

I think it's still soy milk to get out, put salt in the bowl, one is that the salt has an erosive effect, but the salt particles scratch the inner wall.

2. Add the beans to the soymilk maker and add water to the water line.

3.In a small bowl, put a spoonful of balsamic vinegar, a spoonful of light soy sauce, an appropriate amount of mustard and shrimp skin; Cut the fritters into cubes and shred the seaweed for later use.

4.Pour the freshly beaten soy milk into a bowl, add the fritters, seaweed, and a spoonful of chili oil, and enjoy.

Pour salt in a cup of soy milk.

What a person I am good at learning, yesterday on the bus, I saw the life hacks broadcast on the mobile TV in the car, it turns out that putting vinegar into soy milk will make the protein in soy milk condense into bean curd, and the principle of salted soy milk is this! I tried it this morning, and sure enough. As a result, there are more homemade familiar delicacies, and you can easily make this salted soy milk for this classic Shanghai breakfast when you are overseas or in other places.

Refinement, necessary!! Because it's too simple and delicious, hehe.

Ingredients: a quarter of a fritter, a pack of light soy milk, a little chives, a little seaweed, a little shrimp skin, a little mustard.

A small spoon of light soy sauce and a small spoon of vinegar Method: 1. Heat the soy milk and bring to a boil.

2. Add chives, seaweed, shrimp skin, mustard, and bring to a boil.

3. Add the diced fried dough sticks.

4. Pour the light soy sauce and vinegar into a large bowl, then pour in the heated pot of soy milk, and stir gently. (If you don't think it's salty enough, you can add salt according to your taste).

I admit that I will come to Shanghai again, except for some unexpected events, a very important point is that I have been thinking about the food here, especially breakfast, small wontons, rice balls, fried raw, xiaolong, rice cakes are always mixed with the smell of the briquette stove and the fragrance of magnolia flowers on my grandmother's body, where it has been wafting from the far south to my heart. A classic Shanghai breakfast on a certain day: wontons, xiaolong, chicken and duck blood soup, fried steamed buns (photographed at Fengyu fried snack shop).

Hello, glad to answer for you. 1. Ingredients: 2 fritters, 1 pack of mustard, appropriate amount of seaweed, appropriate amount of light soy sauce, appropriate amount of chopped green onion or coriander, appropriate amount of salt, appropriate amount of shrimp skin, appropriate amount of balsamic vinegar, appropriate amount of sesame oil or chili oil.

2. Make the soybean milk in the soymilk machine, and put seaweed, shrimp skin, and minced mustard in the bowl. 3. Pour in half a tablespoon of raw soy sauce, half a tablespoon of vinegar, an appropriate amount of salt, tear up the fritters and put them in 4, put in the chopped coriander or chopped green onion, and pour in the hot soybean milk. 5. The soy milk will become flocculent immediately when it meets vinegar, and pour in some sesame oil or chili oil.

Method 1. Ingredients: 90 grams of soybeans, 700 grams of water, half a fritters, balsamic vinegar.

1 teaspoon, light soy sauce, sesame oil.

A little, chives, seaweed, mustard, to taste.

Steps. 1. We take the root fritters, then cut them into small pieces and set aside.

2. Then chop the chives and mustard into minced pieces and tear the seaweed by hand.

3. Then put the soaked soybeans into the food processor and beat them into thick soy milk.

4. Filter the okara with a strainer.

5. We pour an appropriate amount of balsamic vinegar and light soy sauce into a small bowl.

6. Then the filtered soybean milk is quickly flushed into the bowl to make the soy milk flocculent.

7. Then put chopped seaweed chives, minced mustard and fried dough sticks on top, and then drizzle a kind of sesame oil to make delicious salted soy milk.

Precautions. Vinegar is the key to making our soy milk into a flocculent, according to the proportion, put 1 less vinegar in 250 grams of soy milk. We use rice vinegar.

Balsamic vinegar and white vinegar are OK, and soy milk must be washed into the bowl while it is hot, cut the ingredients as far in advance as possible, and then pour balsamic vinegar and light soy sauce into the bowl.

Practice 2. Ingredients: 50 grams of soybeans, 4 fritters.

Excipients: 50 ml of oil, a little seaweed, 700 ml of water, a little shrimp skin, a little fresh soy sauce, chili oil.

Crumb. Method.

1. We washed the soybeans, if you use a wall breaker.

If you use a soymilk machine, you should soak it in advance.

2. Pour the soybeans into the wall breaker and pour an appropriate amount of water into it.

3. Then it is to start and grind the soy milk.

4. When we grind soy milk, we can prepare seasonings, and prepare fried dough sticks, shrimp skin, mustard, and seaweed.

5. Then pour an appropriate amount of cooking oil into the pot, wait until the oil is warm, put the shrimp skin in, fry until it changes color, fry the fragrance, and set aside.

6. Pour an appropriate amount of oil into the pot, and when the oil is hot, fry the fritters until golden brown and scoop them up.

7. Cut the fried fritters into small pieces, put them in a bowl, and then put the seaweed, mustard, fresh soy sauce, and chopped green onion into them, and wait until the soybean milk is ground well, then put them in, and the hot soy milk can stimulate the fragrance of the ingredients.

9. We stir well and it is ready to eat.

The practice of salted soy milk with seasonings, to prepare fritters, a bowl of salted soy milk needs about 1 4 crushed fritters, and you can also add them according to your needs. Chop the mustard into pieces. Wash and fry the dried shrimps.

Add seaweed, dried shrimp, chopped mustard and all condiments, don't put too much vinegar, drop 2 times, but it is very important, the necessities of bean curd. Pour in the soy milk, put some chopped green onions, and the delicious salted soy milk is ready!

Put in the salted soy milk. A small amount of table salt.