Warm Homemade Doujiang with Crispy Crullers
Freshly made, creamy soy milk served piping hot alongside golden fried crullers for dipping and dunking. The soy milk is naturally sweet with a delicate, beany richness that store-bought versions simply cannot match, and the contrast of silky warm milk against shattering-crisp dough is pure morning bliss.
Ingredients
- 1 cup dried soybeans, soaked overnight
- 6 cups water, for blending
- 2 tbsp sugar, or to taste
- 1/4 tsp salt
+ 7 more ingredients
Instructions
Drain the overnight-soaked soybeans and rinse them thoroughly under cold water. The beans should be plump and nearly doubled in size.
Add the soaked beans and 6 cups of fresh water to a blender. Blend on high speed for 2 to 3 minutes until completely smooth and frothy.
Pour the blended mixture through a fine-mesh nut milk bag or cheesecloth set over a large pot, squeezing firmly to extract every drop of milk. Discard the pulp or save it for another use.
Place the pot of strained soy milk over medium heat and bring to a gentle boil, stirring frequently to prevent a skin from forming on the surface.
Once boiling, reduce heat to low and simmer for 10 minutes, skimming off any foam that rises. This step is essential to remove the raw bean flavor.
For sweet doujiang, stir in sugar and salt, then ladle into bowls. For savory doujiang, add soy sauce, rice vinegar, chili oil, scallions, and sesame seeds to each bowl before pouring in the hot soy milk (the vinegar will create delicate curds).
Cut the youtiao crullers into 3-inch segments and serve alongside the soy milk for dipping and dunking.
Nutrition Estimate
Per serving • Estimated by Blinner AI