Many people are accustomed to making soy milk at home for breakfast, and you can get creative by adding ingredients like red dates, sesame seeds, and nuts to the soy milk. Soy milk is a trusted nutritious breakfast. But what do you do with leftover soy milk in the morning? Here are 10 new and delicious ways to use up your leftover soy milk.
1. Soy Milk Steamed Rice
Filter out the okara from the leftover soy milk and use it instead of water to cook rice. The ratio of rice to soy milk should be approximately 1:1.5. This makes the rice softer and more delicious, as it increases the overall protein content. The amino acids in rice and soybeans complement each other, improving the overall amino acid score of the rice and making it more easily utilized by the body. For those with high blood pressure, high blood sugar, high cholesterol, or who are trying to lose weight, it is not recommended to filter the okara, as it allows for more intake of dietary fiber and minerals, which is beneficial for managing these conditions and body weight.
2. Soy Milk Egg Custard
Similar to making soy milk rice, filter the okara from the leftover soy milk and use it instead of water to steam the egg custard. The ratio of egg liquid to soy milk should be about 1:1.5-2. Mix them well. Once the water in the steamer is boiling, place the bowl with the egg mixture inside and cover it with a plate (to prevent steam from flowing into the mixture and creating a honeycomb texture). Steam over medium-low heat for 5-6 minutes, and you will get a bowl of tender, smooth, and incredibly bouncy egg custard. The soy protein and the protein in eggs also complement each other, improving the body's utilization of them.
3. Soy Milk Steamed Buns
Use soy milk instead of water to make the dough; do not filter the okara. You can use five-grain soy milk, pure soy milk, or black soy milk. Knead the dough with a ratio of about 55g of soy milk for every 100g of flour, and use a leavening agent to ferment it. The method is the same as for regular steamed buns, but with the addition of soy milk, the protein content and quality of the buns are significantly improved. The fermentation is also better, resulting in softer, fluffier buns. Furthermore, the presence of okara greatly increases the dietary fiber and mineral content of the buns.
4. Soy Milk Cornmeal Steamed Cake
Regular cornmeal steamed cakes can easily become hard unless at least half of the flour is added, because corn is too low in protein. Use soy milk instead of water to make the steamed cake. Mix cornmeal and soy milk (unfiltered) in a ratio of about 100:70 to form an extremely thick batter, while also adding a small amount of baking powder or baking soda. Let the batter sit and ferment until it has doubled in volume, then steam it for about 25 minutes. This will make a soft and delicious cornmeal steamed cake with a rich bean aroma.
5. Okara Egg and Vegetable Pancake
The okara you filtered out earlier is an excellent source of dietary fiber and various minerals, so of course, it shouldn't be wasted. Mix it with flour, eggs, chopped broccoli, chopped mushrooms, and a little salt to make a thick batter. Heat a non-stick frying pan, add a little olive oil, and spread the batter into a thin pancake. Once it sets, flip it to cook the other side until crispy. It's very fragrant and delicious, and nutritionally rich. It includes a staple food, as well as eggs, green leafy vegetables, and mushrooms, greatly upgrading the nutritional value of a regular egg pancake.
6. Soy Milk and White Radish Puree Soup
Wash and peel the white radish, then grate it into very fine shreds. If you prefer a smoother texture, you can filter the soy milk first and then chop the radish shreds finer before cooking them together. Bring to a boil and cook for 7-8 minutes, then season with a little salt and pepper. It's best to use pure soy milk or nut soy milk, rather than five-grain or red date soy milk, for a better taste and to prevent the soup from sticking to the pot. The soy aroma effectively masks the spiciness of the radish, while the radish's fresh fragrance masks the beany flavor of the soybeans, creating a perfect balance.
7. Soy Milk and Fish Head with Tofu and Rape
Traditional fish head and tofu soup often requires searing the fish head in oil on both sides to achieve a milky broth. This step unknowingly increases fat intake and also destroys the omega-3 essential fatty acids in the fish head, especially in the eyes. You can easily get a milky fish head and tofu soup by cooking the fish head in filtered pure soy milk, and it will be richer in calcium. Simmer the fish head and tofu in the soy milk over low heat for half an hour, then add the washed rape, turn up the heat, and after 2 minutes, add seasonings before turning off the heat and serving.
8. Soy Milk Fermented Rice Ball Soup
Although fermented glutinous rice is a good food for women to nourish blood, the traditional way of eating fermented rice balls is not good for blood sugar and weight control because fermented rice is digested quickly, and the rice balls are refined carbohydrates. Cooking them in soy milk not only adds flavor to the soup but also increases its protein and dietary fiber content, which helps slow the rise in post-meal blood sugar and provides a stronger feeling of fullness, which is beneficial for managing high blood pressure, high blood sugar, high cholesterol, and weight.
9. Okara Fresh Meat and Vegetable Buns
The method is the same as for regular meat buns, but just add the filtered okara to the meat filling.