Introduction: Did you know? Besides drinking it directly, soy milk has many other uses in cooking. Let's take a look at how my family utilizes soy milk.
Cooking rice with soy milk. Cooking rice with refined white rice and soy milk not only provides complementary nutrition but also slows down the rise in blood sugar. Note: When making rice, the amount of soy milk should be more than the amount of water used for regular rice. For example, for 200 grams of rice, 260 ml of water is sufficient, but if using soy milk, you'll need 300 ml. After pouring the soy milk over the washed rice, stir it to prevent the grains from clumping. It's important to use a relatively thin soy milk for cooking rice. Typically, a 1:20 ratio of beans to water is used. If the concentration is too high, dilute it with water. Using overly concentrated soy milk can make the rice hard.
Almond Sesame Soy Milk
Making flour-based foods with soy milk. Adding soy milk to make mantou, leavened flatbreads, or wo tou (steamed conical buns) makes them even more delicious. Using soy milk to make dough for mantou allows the amino acids, B vitamins, and lecithin to improve the fermentation, resulting in a softer texture, increased protein content, richer minerals, and a more fragrant aroma. Similarly, dough made with soy milk can also be used to make baozi, bread, and other rolled pastries.
Steaming egg custard with soy milk. When using soy milk instead of water to steam an egg custard, be sure to strain the soy milk first. After adding the soy milk, the protein content of the egg mixture increases, resulting in a custard that is both tender and smooth, with a more efficient setting. The ratio of egg to soy milk should be about 1:1.5. Add other seasonings as you normally would for a steamed egg custard. You can also add ingredients like shrimp, shiitake strips, chopped scallions, and cilantro to garnish. Note: The custard should be steamed over low heat slowly to ensure a slow setting, which results in a delicate and even texture.
Coffee Soy Milk
Making soups and stews with soy milk. Soy milk is actually suitable for making many milky-white soups. For instance, you can add it to fish soup, meat soup, hot pot broth, or noodle soup to make the broth whiter, more savory, and with a richer yet refreshing and non-greasy texture. Compared to adding artificially formulated emulsifying seasonings like "white soup powder," adding soy milk is more nutritious and requires no food additives. Adding soy milk to corn soup or fermented glutinous rice soup also creates a unique flavor. Cooking congee with soy milk is another delicious option. After the rice is cooked, add cooked soy milk, stir, and simmer for another one or two minutes. The delicate fragrance of the rice and soy milk complements each other perfectly. Adding soy milk to savory congee varieties like lean pork congee or fish slice congee is also incredibly delicious.
Soy Milk Jade Noodles