you tiao 油条 and homemade soy milk
Most of the recipes that show up on a quick google search call for alum. Let’s just say that’s not gonna happen.
油条
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup water
1/2 tsp salt
oil
Combine flour, baking powder, baking soda, water and salt into a wet sticky dough that is very elastic. Brush generously with oil, cover and let rest for at least 30 minutes.
Heat large pot of oil to 375°
For traditional shaped you tiao, roll out dough to about 1/4″ and cut into strips, then take two strips and twist them together, stretching them lengthwise as you do so. Drop into the pot and cook until crispy golden brown. Obviously you want to adjust the size of this to fit your pot.
For a crunchier, crispier cruller, roll out pieces as thin as you can and slice 2-3 slits down the middle before frying.
Serve with warm homemade sweet or savory soy milk
Soak dried soy beans in a large pot overnight. Drain and then blend well in blender at approximately 2:1 ratio of water to beans. Cover a large pot with a clean cloth and pour in the blended mixture, straining out the solid matter. If you are doing this alone, use rubber bands to secure the cloth to the pot handles while you pour. Periodically stop to squeeze out all the liquid in the 豆渣 and then empty the strainer. Wikipedia tells me you white devils call the solid remnants okara. It can be used in cooking but I’m personally not a huge fan and just discard it.
Cook the strained soy milk well, bringing it to a boil and letting it simmer for 20 minutes. Keep an eye on it to prevent boiling over, which makes a giant frothing mess. Ask me how I know.
Season to taste with either sugar or a combination of soy sauce, chili oil, salt, pepper, rice vinegar, and other savory flavorings as desired.






