Exclusive Savory Soy Milk

The soybeans were soaked for 4 hours.

Rinse thoroughly and put it into the blender.

Add the water level to 1200ml. Press the fruit and vegetable button and run two programs.

Freshly made raw soy milk. (If you find this process troublesome, you can directly choose the soy milk mode, then filter the hot soy milk and pour it into a bowl)

Cut the fried dough sticks into small cubes. You can also cut them into large pieces, depending on personal preference.

Cut the mustard greens into small pieces.

Prepare small chili peppers, cilantro, chopped green onions, dried shrimp, pickled mustard stems, and broken fried dough sticks.

Put the small chili peppers, cilantro, chopped green onions, dried shrimp, pickled mustard, and crushed fried dough sticks into a bowl first.

Add an appropriate amount of salt, light soy sauce, rice vinegar, and sesame oil to season. Note that the acidity of the vinegar will react with the soy protein in the soy milk, causing it to become semi-solid, with a texture similar to tofu pudding. If you don't like this texture, you can skip the vinegar and just add soy sauce and possibly sesame oil.

Strain out the soybean pulp.

The aroma of beans is very strong.

Cook over medium-low heat, stirring while cooking to prevent sticking.

After the soy milk boils, continue to simmer over low heat for four to five minutes to prevent false boiling.

Skim off the foam from the cooked soy milk.

Pour the soy milk into the bowl.

Drizzle with red oil. A bowl of sour and spicy, tempting salty soy milk is ready.

Finished product.