Yulin Fried Soybean Milk

Yulin Fried Soybean Milk

　　Fried soybean milk is a traditional snack from Yulin, Shaanxi. It is made from soy milk, eggs, and mung bean starch, and then deep-fried.

　　The preparation method is as follows: take thick soy milk and place it in a bowl, crack an egg into it, then add a mung bean starch paste and stir until evenly mixed to make egg-soy milk. Place a wok over the heat, add soy milk and sugar, and bring to a rapid boil. Slowly pour in the prepared egg-soy milk while gently stirring the bottom of the wok with a spoon. When 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 gel-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 the flour. Heat the wok again, 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 to serve.

　　It is characterized by a crispy exterior and tender interior, with a sweet and pleasant taste and a rich, mellow flavor.