This is an AI-generated image.
Tian doujiang is fresh sweet soy milk, made by blending soaked soybeans, straining, and boiling — a staple of Chinese breakfasts alongside youtiao fried dough and baozi.
🚧 The Storage app is currently in development. Please check back soon.
Across China, breakfast stalls ladle freshly made soy milk from big pots. Besides sweet tian doujiang, savory xian doujiang — curdled with vinegar and soy sauce and topped with pickles — is also popular. Home soy-milk makers have become common too.
Rinse the soybeans and soak in plenty of water for 8–12 hours, until more than doubled.
Drain and blend the beans with 600ml water for about 2 minutes until smooth.
Pour into a cloth-lined bowl and squeeze to strain (what remains is okara). Rinse the cloth contents with the remaining 600ml water and squeeze again.
Transfer to a pot over medium heat and stir as it heats so the bottom doesn’t scorch. It foams up and boils over easily, so watch it.
When it boils, lower the heat and simmer 8–10 minutes, stirring, until the raw bean smell turns sweet. Dissolve the sugar and pour into bowls while hot.
