Gourmet method of fried dough sticks and salted soybean milk

1. Wash the soybeans, put them in a pot, add water (soak for 4 hours in summer, 9 hours in spring and autumn, and 0/5 hours in winter), soak until the soybeans swell, pour them into peach snails, and rinse them with water.

2. Dice the fritters; Cut mustard tuber into powder, add 250 grams of red soy sauce, refined salt, white sugar and monosodium glutamate into water, pour out after boiling, and add vinegar to make a sauce-vinegar mixed seasoning.

3. Grind the soaked soybeans into slurry with a stone mill, and add water while grinding, so that the concentration of soybean milk is not lower than the specified standard (concentration is 6).

4. Scoop the ground slurry together with the bean dregs into a clean white fine filter cloth, add 2 kg of oil dregs (which can remove powder), and filter to obtain raw soybean milk. Then cook the soybean milk for 20 minutes, stirring while cooking to avoid burning.

5. Add diced fritters, pickled mustard tuber, shrimp skin, chopped green onion, etc. Boil in soybean milk until it boils. Leave the fire, add the sauce and vinegar mixed seasoning, pour a few drops of spicy oil, and put it in a bowl to form salted soybean milk.