Ok, yesterday, after the whole process of making soya milk, and after drinking homemade soya milk and cleaning up, did you notice there is something left there? — I call it ‘left over’ crushed soya beans. I hope you haven’t thrown it away yet, as it is still useful — we are not wasting any of it. Ha…
Since making soya milk at home became so popular, people also came up with many ways of using these ‘left over’ crushed soya beans. For example, many people use it on the skin. — Confused? :)) It is a secret — I don’t know if there are any official books talking about it, but it has been practiced by many … ladies — I learned it from my mum. :) These ‘left over’ crushed soya beans form a kind of paste, of course with some impurities. Just like milk is good for skin, and it can be used when taking a shower or washing your face, soya beans are also very good for making the skin smoother. Moreover, they can be used as a natural exfoliant.
Ok, coming back to their culinary uses… the most common way of using these crushed soya beans is to stir fry them. It sounds a bit crazy — stir-frying a paste? Yes, and it is very tasty, and extremely nutritious. It is very easy to make, if you are interested, here you go.
Crushed soya beans (from making soya milk)
Oil, spring onion, ground sichuan peppercorn (optional), salt, sesame oil (optional)
Allow the paste of crushed soya beans sit for a while.
Chop half of the spring onion into small pieces.
1) In a heated wok, add in around 2 -3 tablespoons of oil.
2) When oil is hot, add in 1/3 teaspoon of ground sichuan peppercorn (optional) and chopped spring onion.
3) Stir-fry the spring onion and ground sichuan peppercorn until you can smell the spring onion.
4) Add in the paste of crushed soya beans, stir-fry it with spring onion.
5) Add in around 1/2 teaspoon of salt, and keep on stir-fry the content for further around 3 minutes, until the paste is getting further drier, add in couple of drops of sesame oil if you like. —
The taste is very similar to tofu, actually, it probably tastes even more ‘purer’ than tofu, just without the smoothness of normal tofu, but gives a different texture. :)
I really hope you like it. :)) (Sorry I could not find the photos for this dish, I will have to put them on later once I fine them.)
- Spring onion
- Ground sichuan peppercorn (optional)
- Sesame oil (optional)
- In a heated wok, add two or three tablespoons of oil.
- When oil is hot, add in ⅓ teaspoon of ground sichuan peppercorn (optional) and chopped spring onion.
- Stir-fry the spring onion and ground sichuan peppercorn until you can feel the smell of the spring onion.
- Add in the paste of crushed soya beans
- Stir-fry together with spring onion.
- Add in around ½ teaspoon of salt, and keep on stir-frying for 3 minutes.
- Add a few drops of sesame oil.