Savory soy-milk, the crush of the antipodean lovers
It is like a show when the “breakfastender” quickly pours a ladel of hot soy-milk in a bowl with some condiments, and suddenly the soy-milk is solidified and becomes a tofu curd soup. Soon after topping with some crispy fried bread, scallions and some chili oil, a bowl of smoking hot savory soy-milk (Shian-Dou-Jiang, 鹹豆漿)is served.
The essence of savory soy-milk is the condiments at the bottom. Pickled radish, dried shrimp skin, soy sauce, and the soul of the savory soy-milk—— white vinegar. When the vinegar has a “crush” on the bittern or the calcium sulfate in the soy-milk, it clusters the protein molecules together and becomes the curds.
It is a brilliant contrast full of surprises—— the acid soup vs. milky rich body; the salty pickled radish vs. the fresh scallion; the crispy fried bread vs. the soft liquidy curd; the spicy chili oil vs. a touch of soybean sweetness——This particular type of romance is not appreciate by every person, but it is definitely not the cliche love story with the complexity regards.
Ingredients(1 person serving):
unsweeten soy-milk 350ml
fried bread half loaf
chopped pickled raddish 2 tbs
chopped scallions 1 tbs
Condiments:
white vinegar 1–2 tbs
soy sauce 1 tbs
salt 1ts
white pepper 1ts
chili oil or seseame oil(optional)1 ts
Instruction:
Heat the soy-milk until almost boiling and season with salt.
Bake the fried dough if it is not crispy, and cut it into 2cm width.
Add all the condiments in a bowl and mix them well.
Pour the hot soy-milk in the bowl and don’t stir it, let it rest for 1–2 mins for the protein to cluster.
Sprinkle with some pickled radish, scallions, and fried dough.
