I thought I'd come back to comment on this video since it is one of favorites from East Meets Kitchen! I make this often since I have a soymilk maker that filters the pulp for you and is very easy to clean (Soyabella) and I buy the You Tiao in the frozen section of my local Asian supermarket. The soup is so satisfying :)
Hey Christina! I didn't know there is such thing as soy milk maker! 😮 Definitely looking forward to your review of it,really interested to see how it wortks, and how convenient/economical it can be. Thank you!🙏
I've never seen this on the menu at restaurants here in California! When pandemic is over, I will head over to Taiwan and China as they're countries I've wanted to visit for a very long time. Hope you're doing well!
Wow, I would not have thought such a simple looking recipe would require so much effort, so I really appreciate how much work you put into making this video. The idea of savory soy milk is so strange--I have chucked down the sink fresh soy milk purchased at a local Asian grocery because it was unexpectedly salty--but with all the other added ingredients, it sounds delicious. TFP!
I made this once after watching a video from a channel of a cooking family in rural China. I think I added more vinegar than you did, so the soy milk curdled significantly but it did not bother me, however, I believe a thick and creamy consistency would be more appetizing.
Looks incredible! Have everything including You Tiao that I bought in the freezer section of my local Asian supermarket (because I'm lazy) and will be making this recipe today :) Thank you :)
I hesitate because it’s too watery for my liking, but can certainly appreciate that the flavor will be excellent. If it was the consistency of soy almond dessert, then I could go for it! Still ... you’ve gotten my full attention again! 😁
You pronounced blood instead of salty and your dough sticks are so so so under done, they look like mini loafs of bread when it should be completely airy and fried throughout. But your worst offence is not eating it and showing how the vinegar curdles the soy milk.
I thought I'd come back to comment on this video since it is one of favorites from East Meets Kitchen! I make this often since I have a soymilk maker that filters the pulp for you and is very easy to clean (Soyabella) and I buy the You Tiao in the frozen section of my local Asian supermarket. The soup is so satisfying :)
oh this is a great recipe, thank you so much! wishing you all the best x
Hey Christina!
I didn't know there is such thing as soy milk maker! 😮
Definitely looking forward to your review of it,really interested to see how it wortks,
and how convenient/economical it can be.
Thank you!🙏
I've never seen this on the menu at restaurants here in California! When pandemic is over, I will head over to Taiwan and China as they're countries I've wanted to visit for a very long time. Hope you're doing well!
You have to go to any Chinese community like Rowland Heights.
Wow, I would not have thought such a simple looking recipe would require so much effort, so I really appreciate how much work you put into making this video. The idea of savory soy milk is so strange--I have chucked down the sink fresh soy milk purchased at a local Asian grocery because it was unexpectedly salty--but with all the other added ingredients, it sounds delicious. TFP!
I made this once after watching a video from a channel of a cooking family in rural China. I think I added more vinegar than you did, so the soy milk curdled significantly but it did not bother me, however, I believe a thick and creamy consistency would be more appetizing.
I miss Taiwan so much!!! Great recipe xx
Great recipe! Thanks for sharing
This looks so good!!!
Looks incredible! Have everything including You Tiao that I bought in the freezer section of my local Asian supermarket (because I'm lazy) and will be making this recipe today :) Thank you :)
Is the soy milk cold or hot?
Great recipe, as usual 👏🏼👏🏼
Yummy! Is this dish warm or cold?
I hesitate because it’s too watery for my liking, but can certainly appreciate that the flavor will be excellent. If it was the consistency of soy almond dessert, then I could go for it! Still ... you’ve gotten my full attention again! 😁
I've never heard of savoury soy milk! Looks interesting!
It looks AMAZING!!!!
1 cup = ... ml (?)
Tq
The ultimate CARB on CARB
What? Don't talk nonsense! Soybeans aren't starchy, for one thing.
@@leonardpearlman4017 I;m talking about the bread sticks sandwich dork
You pronounced blood instead of salty and your dough sticks are so so so under done, they look like mini loafs of bread when it should be completely airy and fried throughout. But your worst offence is not eating it and showing how the vinegar curdles the soy milk.