Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

How to make Soybean Milk


Serves 4

Ingredients:

  • 1 cup soybeans, soaked in water overnight, then drained
  • 3 to 4 cups water
  • Flavoring of your choice (sugar, cocoa, coffee, etc.)

Directions:

  1. Grind soybeans in blender, adding a little bit of water. Mix until the beans are reduced to fine pulp. Add remaining water. Pour into a cheesecloth-lined colander which has been placed over a bowl. Wrap the cheesecloth over the bean pulp and extract all the milk by squeezing and wringing.
  2. Pour the milk into saucepan and bring to a boil. Serve hot or cold, flavored with sugar and cocoa or coffee.

How to Produce Regular Bean Sprouts


Bean Sprouts

Mung beans, which are grown mainly in China and India , are green when young and reddish-black when mature. To produce sprouts, the beans are placed in warm water and set in a shady spot until the beans have doubles in size. They are then transferred onto clean sand which has been evenly spread in a tub. The beans are covered with straw, and the tub is placed in a dark place where the temperature is kept between 80°F and 85°F. The beans are removed when the sprouts have grown to a length of 2 inches.

Canned bean sprouts are good convenience item to keep on your pantry shelves, but the flavor of fresh sprouts is incomparably better. If you cannot find them on sale, you can easily grow you own.

How to Produce Soybean Sprouts


Soybean sprouts grow considerably longer than regular bean sprouts, up to 2 - 3 inches. Cover soybeans with water and soak overnight. Drain and place the soaked beans in a colander. Cover the beans with a towel or other cloth. The beans should be kept in the colander and the be watered 4 to 5 times daily. The watering may be done through the towel or other cloth covering the beans and the water should be allow to drain through the colander. Continue this for 3 to 5 days. The bean sprouts will grow to 2 to 3 inches in length. The roots of these soybean sprouts are extremely long and should always be cut off before cooking the sprouts.

Other guides and tips:

Back to more Cooking Tips and Guide

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2016 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.