Cooking
Soy milk is found in many vegan and vegetarian food products and can be used as a replacement for cow's milk in many recipes.
"Sweet" and "salty" soy milk are both traditional Chinese breakfast foods, served either hot or cold, usually accompanied by breads like mantou (steamed rolls), youtiao (deep-fried dough), and shaobing (sesame flatbread). The soy milk is typically sweetened by adding cane sugar or, sometimes, simple syrup. "Salty" soy milk is made with a combination of chopped pickled mustard greens, dried shrimp and, for curdling, vinegar, garnished with youtiao croutons, chopped scallion (spring onions), cilantro (coriander), meat floss (肉鬆; ròusōng), or shallot as well as sesame oil, soy sauce, chili oil or salt to taste.
Soy milk is used in many kinds of Japanese cuisine, such as in making yuba as well as sometimes a base soup for nabemono.
In Korean cuisine, soy milk is used as a soup for making kongguksu, cold noodle soup eaten mostly in summer.
Tofu is produced from soy milk by further steps of curdling and then draining.
Soy milk is also used in making soy yogurt, soy cream, soy kefir and soy based cheese analogues.
Read more about this topic: Soy Milk
Famous quotes containing the word cooking:
“For the writer, there is nothing quite like having someone say that he or she understands, that you have reached them and affected them with what you have written. It is the feeling early humans must have experienced when the firelight first overcame the darkness of the cave. It is the communal cooking pot, the Street, all over again. It is our need to know we are not alone.”
—Virginia Hamilton (b. 1936)
“There should always be some flowering and maturing of the fruits of nature in the cooking process.”
—Henry David Thoreau (1817–1862)
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—Christopher Buckley, U.S. author. A review of three books of quotations from Newt Gingrich. “Newtie’s Greatest Hits,” The New York Times Book Review (March 12, 1995)