Chinese Food
Wheat kernel and soymilk
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When it comes to sago, it's mostly matched with coconut milk juice. In fact, our soymilk and sago also match well. It's full-bodied with bean fragrance. It's wrapped in smooth sago. It's a bit of a combination of Chinese and western. -
Cooking ingredients
Cooking Steps
Step1:Dry soybeans can be soaked one night in advance. It's ok if they don't, but they are more delicate if they are soaked. Wash the wheat kernels. Put them in the soymilk machine together with soybeans. Add water to the highest water level. Choose the function of gluten soymilk.
Step2:It takes about 2530 minutes to beat soymilk. At this time, simmer can be boiled. Simmer is not difficult. But it needs patience. Pour half of the water into the pot. After boiling, pour in the simmer. Keep stirring. Add the water one by one. Cook until there is a small white spot in the center of the simmer. Turn off the heat. Cover the lid. Keep it for 5 minutes. The simmer will be completely transparent.
Step3:After cooking the sago, take it out and soak it in the cold boiled water for cooling. You can keep the q-ball. When the soymilk is well beaten, you can mix the sago and soymilk.
Step4:After mixing the sago and soymilk, you can also add some jujube slices, raisins, etc. the bean dregs are very delicate without filtering. The bean flavor is full. Q-elasticity is smooth.
Step5:If you like cold food, you can put it in the refrigerator and chill it for a while.
Step6:Hot food. It's also a very good breakfast.
Cooking tips:1. Stir the simmers frequently, or they will get together. 2. This recipe has no sugar. It likes sweet taste. You can add sugar to taste after the soymilk is beaten. There are skills in making delicious dishes.
