Fresh Soy Milk with Crispy Youtiao (Dou Jiang You Tiao)

豆浆油条

Fresh Soy Milk with Crispy Youtiao (Dou Jiang You Tiao) — Northern SnacksTianjin home cooking.

Ingredients

• dried soybeans
• water (for blending)
• youtiao (Chinese crullers)
• sea salt

Instructions

1. Drain soaked soybeans. Blend with 450 ml (1¾ cups) water on high for 2 minutes until completely smooth and frothy. (Creamy, pale beige liquid with fine bubbles clinging to sides.)
2. Strain mixture through a nut milk bag into a heavy-bottomed pot. Squeeze firmly to extract all liquid—discard pulp. (Smooth, opaque white liquid with no specks.)
3. Heat remaining 450 ml water in same pot. Add soy milk and salt. Bring to a rolling boil over medium-high heat, stirring constantly with a wooden spatula. (Large, vigorous bubbles erupt continuously across surface.)
4. Reduce heat to low and simmer uncovered for 15 minutes, skimming foam every 3 minutes. Foam must be removed to prevent bitterness. (Thin, beige foam gathers at edges and center.)
5. Meanwhile, heat 5 cm (2 inches) neutral oil in a wok to 180°C (356°F). Fry youtiao in batches for 2–3 minutes until puffed and golden. Drain on wire rack. (Youtiao floats upright and swells dramatically within 10 seconds.)