Fried Soybean Milk

Fried Soybean Milk

　　A traditional snack from Yulin, Shaanxi. Made with soy milk, eggs, and mung bean starch, it is prepared by frying. The process involves taking thick soy milk in a bowl, cracking an egg into it, then adding a mung bean starch paste and stirring until well mixed to form egg-soy milk. Heat a wok over a flame, add soy milk and sugar, and bring to a boil over high heat. Slowly pour in the prepared egg-soy milk, stirring gently at the bottom of the wok with a spoon as you pour. Once the mixture has thickened into a paste, remove it from the heat and pour it into a square ceramic dish to cool and set into a jelly-like consistency, forming the soybean milk base. Sprinkle a layer of dry white flour on a cutting board, invert the cooled soybean milk block onto the flour, then sprinkle another layer of flour on top. Cut it into 4 cm wide strips and coat them evenly in flour. Heat a wok over a flame, add refined lard, and fry the soybean milk strips one by one until they float to the surface and turn golden brown. Remove and arrange on a plate, then sprinkle with sugar before serving. Its characteristics are a crispy exterior with a tender inside, sweet and pleasant taste, and a rich flavor. One producer’s version has been recognized as a “China Famous Snack.”