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Soy Milk


Soy Milk
2 cups soybeans
12 cups water
1. Wash and clean the soybeans, discard any broken or moldy ones and any extraneous matter that may be mixed with in with them.
2. Cover the beans with 2 cups of water and soak them overnight, or until soybeans are fully expanded. Drain the beans; this should yield about six cups.
3. Place one cup of soaked beans in a food blender, add two cups of water and mix in a blender at medium speed for thirty seconds, then turn the blender motor to high and puree this for thirty seconds.
4. Strain this bean mixture through a cheese cloth or a fine nylon bag. Then squeeze out as much of the liquid or soymilk as possible. Save the milk and transfer the residue into another container.
5. Repeat the procedure until all the beans have been processed. If you wish, you may add two cups of water to the combined bean residue, mix this well and squeeze out more milk.
This yields about three quarts of liquid.
1. Place liquid in a four-quart sauce pan and cook over medium heat, slowly bringing it to a boil. Watch it closely because milk foams easily and can boil over. Lower the heat and simmer for fifteen minutes. This home-made soymilk keeps in the refrigerator for one week. For Sweet Soy Milk: Add sugar, any sugar syrup, or maple syrup, to taste.
For Salty Soy Milk: Pour some of salty soy milk into a bowl and add a few teaspoons of finely chopped Sichuan preserved kohlrabi tza tsai, to taste. You might also want to add ten or twelve dried shrimp. If you do, clean and rinse them and chop them rather fine first. Use them for flavor and for a garnish. You can also add some chopped scallions or Chinese parsley (cilantro) and a few drops of sesame oil, to taste. One can also bring the milk to a boil, add tza tsai and the prepared dried shrimp, then lower the heat and simmer the for a few seconds. Add sesame oil and garnish with scallions, or parsley and serve hot. One can also add cut up fried puffs (yu tiao) to a bowl of salty soy milk, or you can just dip them into warm or hot milk and then into some sugar, and take a bite. Repeat this process until the yu tiao is finished.
Note 1: The soybean milk can be served hot or cold, and sweet or salty. As a snack it is tasty and nutritious and contains no cholesterol.
Note 2: Yu tiao generally comes in pairs. Often Chinese grocery stores place two or four pairs in a bag for easy handling. You may want to buy only one pair to try it first. That or you can be adventurous to use as indicated above and also in soups and stews. They are truly delicious!

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