Isn't it a pity to cook too much soy milk and throw it away if you can't finish it? Then make it into bean skins, so that you don't waste soy milk or worry about gutter oil.
The crispy bean skin not only has the aroma of soy milk, but is also crispy than fried dough sticks. It can be eaten as snacks, or you can be dipped in sauce to cook.
The making of bean skins is actually not difficult, it just takes some time and patience.
Crispy bean skin
By BonitaCarter
Recipe Recommendations
- salt a little
Steps for Crispy bean skin
1
Add a little salt to the leftover soy milk and stir well. Heat to about 80 degrees and turn off the heat.
2
Let stand until the surface of the soy milk is skinned, and gently cut along the edge of the pan with a knife.
3
Prepare a colander.
4
Gently scoop out the bean skins.
5
Prepare a basin of cold water in advance.
6
Gently put the fished bean skins into the water.
7
Gently remove the bean skin after it cools.
8
Lay it flat on the chopping board, then fold 1/3 of it on either side to the middle.
9
Fold the opposite 1/3 in half into the middle. (The bean skin becomes 3 layers)
10
Fold both ends of the handle towards the middle.
11
Finally fold it in half. (The whole process is like folding a quilt)
12
Place them on a plate in turn, and place them in a leaky appliance to dry in the shade.
13
Heat the oil in the pan.
14
When the oil is heated, fry until fluffy and golden brown.Crispy bean skin Make Tips
1: The entire process of making bean skins should be gentle to avoid breaking the bean skins and making them unsightly. 2: The bean skin must be dried in the shade before it can be fried, otherwise it will not be so fluffy when fried with a lot of water. And it's not safe.