Sweet Soybean Milk - Dou Jiang
This popular northern Chinese dish is often eaten for breakfast with deep-fried crullers, and forms the basis of Salted Soybean Milk Soup.
- 2/3 pound soybeans
- 2 cups sugar
Rinse the soybeans until the water runs clear. Put the beans in a pot and add water. (The water should be three times the amount of the soybeans).
Soak the beans until they expand to 2 or 2 1/2 times. In hot weather, soak the beans for 6 to 8 hours; in cold weather, soak the beans for 12 - 14 hours.
Drain the beans and discard the soaking water. Add 7 more cups of water. Blend the beans and water in several batches until the beans are finely blended.
Place the beans and 8 cups water in a cheesecloth bag; squeeze out the liquid. Retain the liquid and discard the sediment left in the cheesecloth bag.
Bring the retained soybean liquid to a boil over medium heat. Turn the heat to low and cook for 10 minutes to remove the strong taste from the beans. Add sugar to the soybean milk and serve.
Yield: 6 Servings