Homemade bean skin
Description
To get enough fat bean skin, first burn a pot of thick soy milk. When it is burned to the surface of the smoke and does not bubble, you can enter the fishing posture of Jiang Taigong, and scoop up the bean skin that grows every six minutes one by one and put it on the chopsticks. The Japanese have given such a rare food a subtle but apt name: "yuba" – a leaf that floats on top of the soup. Sashimi with wasabi and soy sauce is a Kyoto specialty.
Food Story: https://yenjuchen.design/tofu-skin/
Time
Ingredients
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soybean500 grams
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water3 liters
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Soy milk bags1 piece
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juicer1 piece
Steps
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Soak the green beans in water for one night.
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Beat the soaked green beans with 3 liters of water to make the juice, and try to make the soybeans as thin as possible to thicken the soy milk.
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Remove the foam, boil the soy milk over high heat, stir moderately so that the bottom is not burned.
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Pour the cooked soy milk into a soy milk bag and filter out the okara. Okara can be preserved for dishes such as okara eggs, okara cakes, and okara hamburger steaks.
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Return the soy milk to the pan and heat until it smokes but does not roll, timed for 6 minutes to form a bean skin on the surface.
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Remove the formed bean skin with chopsticks and let it cool, repeat step 5 until the soy milk is thin and cannot form a complete bean skin.
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If you don't eat the bean skin directly, you can dry it and store it, and if you eat it immediately, you can pour in a little soy milk and store it in the refrigerator.
Tips
If you want to store it for a long time, you can place it in a cool place to air dry, or you can dry it and fry it before preservation.
