Traditional Chinese Spots: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese 14 cases. 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 8495 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
14 cases of soy milk pastryThe taste of soy milk is similar to that of cow's milk, and its nutritional content is no less than that of cow's milk. It can really be called "plant milk". However, in our country, it seems that most people drink it directly in a cup, and the drinking method is extremely monotonous. As a beverage, you can add coffee and black tea to soy milk for drinking; chop strawberries, bananas, pineapples, oranges, peaches and other fruits into soy milk, add them to soy milk, mix them with a blender, and drink them as fruit soy milk; add appropriate amounts of natural fruit juice drinks for drinking; add various jams for drinking. Of course, soy milk can also be used as the main raw material or as a supplementary raw material to process various unique-tasting foods, stir-fries, sauces, etc.1. Soybean Milk Soup (Ingredients for four people, the same below) …
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Lei Cheng
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