Soy dishes are high protein foods that can replace animal products. Chinese chefs have invented recipes that turn soybeans into butter, sour cream, cheese and even meat. A lot of healthy dishes can be prepared from soybeans, but first you need to learn how to make soy milk and tofu cheese on your own at home - the basis of many Chinese soy dishes.
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Soy milk
Ingredients:
- soybeans - 800 g;
- water for soaking - 8 glasses;
- water for making milk - 8 glasses.
This recipe is designed to receive 1 liter of finished soy milk. If you need less or more, reduce or increase the ingredients in the appropriate proportions.
Rinse and soak soybeans in water for 10-12 hours (this rule is mandatory for all recipes). Then drain the water, rinse the beans, put them in a pan and pour fresh water. Put the pot on the fire, bring to a boil and then remove from the stove. Drain the water through a strainer into a clean bowl. Grind the boiled soybeans in a blender, or pass through a meat grinder using the smallest grate (it is better to repeat this procedure 2-3 times). If you are using a blender, gradually add the previously filtered water to the crushed soybeans until you add all. If you passed soybeans through a meat grinder, then add water to the resulting mashed potatoes also gradually with constant stirring. Next, squeeze the mass through cheesecloth. To do this, build a two-layer napkin from gauze, place it in a pan or bowl, pour soybean liquid puree into it, tie the corners of the napkin and hang it on a hook above the pan (the finished soya milk will drain into it).
You can store soy milk in the refrigerator, like ordinary cow's milk, but before that, be sure to boil it and cool at room temperature.
Tofu cheese
- soy milk - 1 l;
- lemon - 1 pc.
Squeeze the juice from one lemon, pour it into a pan with soy milk and close the lid. Wait 15-20 minutes for the milk to curd (curdled). In the meantime, take a colander and cover it with gauze folded in half. Then use a slotted spoon to remove the soya flakes from the pan and put them in a colander. Cover the top with gauze, put the load and leave for an hour and a half. After the appropriate time, remove the load, carefully so as not to break it, remove the cheese with gauze from a colander and transfer it to a bowl filled with fresh cold (preferably ice) water. In an hour, the tofu cheese will be ready. You can store it in a container of cold water in the refrigerator for a week.
Nut and Soya Paste
- tofu cheese - 300 g;
- peeled walnuts - 200 g;
- sour cream - 100 g;
- granulated sugar - 50 g;
- vanillin, cinnamon to taste.
Cooking pasta is very simple. Grind nuts in a mortar. In a blender, mix tofu cheese, chopped nuts, sour cream, granulated sugar and spices. Make sandwiches with pasta and serve with tea. If you have not used everything at once, transfer it to a glass jar and store in the refrigerator for no more than 3 days.