Soy Milk Taiwanese Style 臺式豆漿

Taiwanese style soy milk, I have been drink this soy milk most of my life. This soy milk is every Taiwanese breakfast drink just like the milk on the American tables. But Taiwanese and America style soy milk are very different things. Taiwanese soy milk has very fresh soy tastes, light easy to drink. American soy milk it comes vanilla, chocolate and cappuccino flavor, very thick and rich in texture. They might all so called soy milks, but it has the disparity in these two food cultures.

You could get this Taiwanese soy milk almost everywhere in Taiwan. That’s why I never thinking about making it by myself before. Having a Taiwanese style soy milk in America has become a fancy treat to me. It’s not because of the price, but it’s not easy to get after I came to US. There is only Chinese supermarket has been sale so far, and if you go late, you might not get it at all. I have no idea why I always feel the soy milk was very hard to make. I remember my grandma’s generation always said, “ Hand wash the soy milk “ I did saw the kitchen lady who sat on the little bench with a big pot and hand wash the soy milk when I had part time job at preschool while I was in college. A few years ago, the soy milk machine was very popular in Taiwan too. I’ve thinking should I get one? But I had lots of small appliances in my kitchen, like the electronic shop already. Do I really have to get the ne more? There are so many times I stood in front of soy milk machine at the shop. I was so close to get one home. Thank goodness I didn’t. Now, I found out it was so easy when I had started. I don’t need soy milk machine at all. I’m so glad not just save the money, but save the room in my kitchen. Having too many stuffs it’s really giving me a headache.

People are very interesting, they usually feel things are difficult to understand and learn when it comes to something they are not familiar. They will be amazed when they see someone present a great project. In fact, it’s just someone who wants to conquer their “unknown”, do quite of experiments, solved their own mysteries, That’s all! All these processes it called Kung-Fu” Me, I have been a curious one. There are so many questions always show up in my mind. I have to clear it out to settle down to make it certain in my life. I also fear if I don’t get any improvement in my life. Once a while some of my friend will make a good comment about my knife skills, but this really just what I had even doing in everyday of my life. How could I not get improved after more than 20 years of chopping and slicing? I just pay a little more tension, that’s all! Since I have to do it everyday, I need to make things easier, simplify and in control. Then I could have a beautiful easy lift, right? In fact, everyone could do this. If you could give yourself a good reason, learn something new and do a little big different in each day of our life. Then our boring lives could become more interesting. I finished the hand washed soy milk recipe, but are you ready to set up your mind and practice this Kung-Fu with me yet?

Ingredients:

1. 3 cups of soy beans.

2. 1/2 cup of granulated sugar.

3. 1 Filter bag.

1. Wash the soy beans well then soak the soy beans in the water about 8 hours, it could be sprouting after 12 hours. It needs to reduce soaking time when the temperatures is higher in the summer. Soy beans will get twice bigger after soaking. 2 cups of after soaking soy beans could make about 9-10 cup of soy milk, depends the thickness that you like. The rest of 4 cups of soy beans, I would drain it and make it in two packs then keep them in the freezer. When I make the soy milk next time, I don’t need to wait for ever.

2. Place the soy beans in the blander, add in just enough water to cover the soy beans then bland it will. If it is so thick, gradually add in the water. Avoid add in too much water at the first time. This way the soy beans will be bland very fine in t texture, so the soy milk will be richer after the filter.

Prepare a large size pot, place the filter bag inside. Add in the soy beans smoothie in the filter bag. Rinse the blander with more clean water, continues to pour into the filter bag. Slowly adding more water, just like the same idea to make coffee. Do rub and pick the bag up and down a little to ensure the soy beans has released its own milk as much as it could be. Focus on the soy milk to see if that will be the texture that you like, then decide you need to add more water in the filter bag or not. *Use a larger size big pot will be easier to handle this step. If you are gonna boil the soy milk on stove top, non stick pot could reduce the sticky problem and avoid the burning from the bottom of the pot. If you cook it on the stove top it would take 15-20 minutes, remember to stir well in the bottom during the cooking process, so it won’t get stick and burn. * Save the leftover grind soy beans, you can make some pancakes or when you make the meatballs next time.

I prefer use the Taiwanese rice cooker to make my soy milk. Simply put a rake in the bottom of rice cooker to avoid the burning and sticking, add in one cup of water in the cook pot, then has soy milk ready in other pot, put it in the rice cooker, cover with lid. Plug in then press the button. It will be done after the switch jump up. Add in the sugar while the soy milk it’s hot. Soy milk is ready to serve. All the container should be very clean. It better be rinsed with hot boiling water. If the pot get touched with acidity. The soy milk will get curled. If the container are greasy the soy milk will go bad quickly. This soy milk could keep in the refrigerator up to one week, but still finish soon when it’s fresh.

I had wrote lots of words again. I guess it would still have people feel this is too much trouble to go through? The truth is just soak the beans, bland the beans, filter the beans with water, then press the button, that’s all!!! “ Now you have my secret notes to make the soy milk. You just need to practice your Kung-Fu. You could be amazing like I did. I really think there’s no need to get the soy machine to occupy too much space in the kitchen. Be happy to have enough basic, but life its better to stay simple !!!

臺式豆漿, 這個我喝了大半輩子的東西. 這豆漿也是每一個台灣人早餐上最常見的飲品. 它的存在就像是美國人桌上的那杯牛奶一樣. 但臺式和美式豆漿卻是很不一樣的東西. 臺式豆漿黃豆味鮮美, 口感清淡. 美國超市販售的豆奶添加了香草, 巧克力, 卡布基諾口味, 口感更是相當濃稠. 它們同樣都是豆奶但其中卻有很大的飲食文化上的差距.

在台灣這非常平民化的豆漿, 四處可得. 所以我以前也從未想過自己做. 來美後要喝上一杯的臺式豆漿卻成了一件奢侈的事, 不是因為它價格昂貴而是難以取得. 附近唯有一家中國超市有賣, 但有時去晚了就沒有了！我也不知道為什麼? 老是覺得豆漿這玩意很難製作.小時候常聽奶奶輩的人們説豆漿是用手冼的. 我專科在幼稚園打工時. 我就真的見過廚房的阿桑, 坐在小板凳上, 用著大桶子搓洗豆漿. 真的就像手洗衣服一般. 好些年前臺灣盛行購買豆漿機我也曾思考著是否要添購一台, 但家裡的小家電已經多到像電器行的展示走道了. 真的有必要再添購新品嗎？好幾次站在商業裡的豆漿機面前, 都很衝動的想買回家. 還好當初並未下手. 現在自己動手做後才發現, 竟是那麼的簡單. 跟本不需要豆漿機, 開心的省了一筆錢, 又解決了廚房空間的問題. 要不然擁有太多物質生活還真是令人頭疼呢!

人很奇怪, 對於不了解的事總是覺得很難懂, 更難學會. 看到別人呈現出美好作品時, 就覺得對方好厲害哦! 其實不就是有人願意突破那份”不知”, 做了些許實驗, 然後替自己解了那份迷惑唄! 而這整個經歷的過程就叫”功夫” 囉! 我呢, 是個超級好奇寶寶. 生活中, 腦袋裏常會出現許多疑問. 我都必須得弄清楚搞明白, 內心才會踏實的. 而且我很害怕停留在原地不長進的自己. 有時候朋友會誇我刀工好, 其實切了二十多年的菜能沒有進步嗎？我只不過每天切菜的當下是多用點心思, 如此而已! 既然是每天要做的事當然要想辦法改善它, 簡化它, 掌握它, 把活著的日子過得更加美好, 輕鬆且自在, 不是嗎? 其實這是每個人都可以做到的, 只要你願意給自己一個好理由, 每天學一點新的知識, 做一些新的體驗. 這樣在一成不變的日子裡, 生活就會變得很有趣了. 我把洗豆漿的袐笈整理好了, 不知道你是否凖備好開始練功做豆漿了沒?

材料:

1. 3 杯黃豆.

2. 白砂糖1/2杯, 或隨意!

3. 過濾袋一個.

1. 將黃豆洗淨用冷水浸泡至少8小時, 超過12小時黃豆會開始發芽. 夏天因為溫度高所以泡水軟化的過程也得減短. 泡過水後的黃豆會漲成兩倍大. 兩杯泡過水的黃豆可以做的9-10杯的豆漿. 剩下的四杯黃豆我會瀝乾分二袋裝後冷凍. 下次做豆漿時就不用再有慢長的等待了!

2. 將泡過水的黃豆放入果汁機或食物攪拌機, 加入剛好蓋過的水, 然後打碎! 若是太稠打不動, 水可慢慢加入. 但別一次放太多, 這樣黃豆在少量的水𥚃才能打的細緻, 也才能過濾出濃郁的口感.

3. 準備好一個大鍋, 裡面備好過濾帶. 將黃豆泥放入過濾帶內. 攪拌機內剩下的可以用清水洗淨繼續倒入濾袋中. 然後逐漸的加入水份至過濾袋中就像沖咖啡的原理一樣. 過程中可以稍做一些搓揉或提拿, 這樣能使黃豆的味道盡可能的被釋放出來! 過濾黃豆的過程中看著豆漿的濃度決定自己是否要再加入更多的水份. *使用大一點的鍋子比較容易操作. 如果你要在火爐上煮豆漿的話, 不沾鍋會減少鍋底沾黏的麻煩. * 留下豆渣可做煎餅, 或是下次做完子的時候可加入.

4. 你可以在火爐上用大火煮滾後後再改中小火, 前後約煮15-20分鐘. 過程中記得攪拌鍋底才不會沾黏. 但我更喜歡用大同電鍋來處理, 在外鍋底部放上龬架, 煮豆漿的過程中溫度的循環也更好, 鍋底就不會因為因為沾黏而焦黃. 外鍋放2杯水, 蓋上鍋蓋, 插上電源, 按下開關. 等按鍵一跳起來. 趁熱加入糖, 豆漿就可以飲用了! *貯存豆漿和瓶子最好用熱水燙過. 製作豆漿的器具必需很乾淨, 要是沾上了酸就成了豆花, 混到了油很快就敗壞了! 這樣的豆漿可以在冰箱貯存一星期以上喔! 不過還是趁新鮮快喝完吧!

我又寫了一大堆文字了, 應該還是會有人嫌麻煩不想看完吧？其實也不過是”泡豆, 攪豆, 過濾, 按下開關而已!” 你現在有我的豆漿秘笈, 只要你願意花點功夫, 也可以像我一樣變得很厲害喔! 實在沒有必要再花費金錢買豆漿機, 佔據廚房太多的空間. 東西還是夠用就好了, 盡量簡單的過生活吧!