Traditional Chinese Soy milk compressed food: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Soy milk compressed food. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2230 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Soymilk compressed foodPreparation method Using soybeans as raw materials, they are washed and put into an appropriate amount of water. After soaking overnight, the soybeans swell due to water absorption, and then 10 times more water is added for grinding and heat treatment to extract their soluble components. The amount of water added during grinding is more than 10 times, and there are no special regulations on heating conditions. Usually the temperature …

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