Yong Cheng soybean milk? Is it Yonghe soybean milk? ! ! ! ! (*^__^*)

1. Preparation method of Yonghe soybean milk:

1. Traditional manual practice:

1. soybean prototype

2. After soaking for 5-6 hours

Grind with a blender

4. Stir and cook over medium heat

5. Filter finished products and bean dregs.

Among them, the essentials of cooking soybean milk

After the soaked soybeans are ground in a blender, they can be cooked in the pot. If the ground soybeans are not filtered first and cooked with bean dregs, the bean dregs are easy to deposit on the bottom of the pot and burn, which will make the soybean milk have a burnt taste. It is troublesome to keep stirring when cooking, but the cooked soybean milk is delicious.

The experienced owner of soybean milk shop told us that it is best to cook soybean milk several times more when cooking, which can remove the green taste of beans. Soymilk comes out when it is boiled. At this time, turn off the fire first, let the soybean milk cool for a while, and then increase the fire. It will taste better after cooking for two or three times.

But at present, Yonghe soybean milk chain stores all adopt the way of soybean milk machine, and the taste is different from that of traditional hand-made soybean milk. Pure soybean milk or handmade soybean milk.

Second, the practice of fried beef:

Take the stuffing first:

1. Wash minced beef and drain. At this time, you can prepare the cabbage, chop it, marinate it with salt, and then squeeze it dry. Then add eggs, salt (a little), soy sauce, sugar, chicken essence and cooking oil with minced meat and mix well.

2. Mix dough. Add boiling water to the flour first, and I'll stir it with chopsticks, otherwise the skin will be gone. Then, let it stand for a while with yeast and cold water, and slowly add it to soften the dough into smooth dough. This is my husband's skill, I can only watch it.

3. Put it in a preheated oven or a warm place for 30 minutes without worrying about the size of dough fermentation. Take it out, knead it into a ball and make it into a preparation.

4. Roll the skin like steamed bread, and pay attention to the thickness in the middle. However, because Wang Sihan is at home, no matter how thick it is, it is thin. It tastes like a small cage, but it tastes better than the thick skin you bought, wasting stuffing.

5, put oil in the pot, there must be a thin layer of oil at the bottom of the pot, put beef fried buns, pay attention to leaving gaps, because it will grow. Fry until there is a hard layer at the bottom of the bag, then pour cold water, cover and continue frying. Then turn over and fry for a while, then turn over and sprinkle sesame seeds and chopped green onion for a while. I'm lazy and don't use chopped green onion. Because of lack of experience, I didn't pay attention to the time of speculation. Generally speaking, when I was waiting in line to buy beef fried buns in Shanghai, I made them according to the chef's order.

Thank you!