Northern SnacksMedium 65 min serves 2 Vegetarian-ok

Fresh Soy Milk with Crispy Youtiao (Dou Jiang You Tiao)

Name: Fresh Soy Milk with Crispy Youtiao (Dou Jiang You Tiao)
Total time: 65 min
Yield: 2 servings
Cuisine: Northern Snacks
Ingredients: dried soybeans; water (for blending); youtiao (Chinese crullers); sea salt

豆浆油条 · dòu jiāng yóu tiáo

家庭快手版 · Home version: Family version makes soy milk from scratch using soaked soybeans and a blender—no powdered mix—and fries youtiao in small batches for crisp, airy texture.

Every Sunday morning in Tianjin’s Ancient Culture Street, my uncle ran a stall where he’d shout, 'Hot dou jiang—still bubbling!' while pulling golden youtiao from the wok. He taught me to judge doneness by sound: 'When it sings like a cricket, it’s ready.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Make-Ahead Breakfast & Brunch

Ingredients

dried soybeans黄豆🏮 asian120 g
water (for blending)清水（用于搅拌）🛒 local900 ml
youtiao (Chinese crullers)油条🏮 asian200 g
sea salt海盐🛒 local1 g

dried soybeans: Soak overnight (8–12 hrs) in 4x volume cold water—beans should double in size.

water (for blending): Use filtered water for clean taste.

youtiao (Chinese crullers): Substitute: frozen youtiao (thawed) or 2 plain doughnut holes fried until golden.

sea salt: Enhances soybean sweetness—do not omit.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Drain soaked soybeans. Blend with 450 ml (1¾ cups) water on high for 2 minutes until completely smooth and frothy.
分次搅打更细腻
🔍 Look for 2 分钟 · 2 minutes
Visual: 乳白细腻液体，杯壁挂细密气泡。Creamy, pale beige liquid with fine bubbles clinging to sides.
You know it's right when: 无豆渣残留。No visible bean particles remain.
2Strain mixture through a nut milk bag into a heavy-bottomed pot. Squeeze firmly to extract all liquid—discard pulp.
用力挤尽浆汁
🔍 Look for 3–4 分钟 · 3–4 minutes
Visual: 浆液洁白均匀，无颗粒。Smooth, opaque white liquid with no specks.
You know it's right when: 挤后袋中只剩干硬豆渣。Bag yields only dry, compact pulp after squeezing.
3Heat remaining 450 ml water in same pot. Add soy milk and salt. Bring to a rolling boil over medium-high heat, stirring constantly with a wooden spatula.
防糊底，勤搅拌
🔍 Look for Medium-high 8–10 分钟 · 8–10 minutes
Visual: 表面持续爆发大气泡。Large, vigorous bubbles erupt continuously across surface.
You know it's right when: 泡沫快速涌起，即将溢锅。Foam rises rapidly and threatens to boil over.
4Reduce heat to low and simmer uncovered for 15 minutes, skimming foam every 3 minutes. Foam must be removed to prevent bitterness.
浮沫去净才香醇
🔍 Look for Low heat 15 分钟 · 15 minutes
Visual: 浅褐色浮沫聚于锅边与中心。Thin, beige foam gathers at edges and center.
You know it's right when: 每2–3分钟明显再生浮沫。Foam regenerates visibly every 2–3 minutes.
5Meanwhile, heat 5 cm (2 inches) neutral oil in a wok to 180°C (356°F). Fry youtiao in batches for 2–3 minutes until puffed and golden. Drain on wire rack.
油温准，分批炸
🔍 Look for Medium-high 2–3 分钟 · 2–3 minutes
Visual: 油条入锅10秒内直立浮起、大幅膨胀。Youtiao floats upright and swells dramatically within 10 seconds.
You know it's right when: 油面稳定微漾；筷子插入冒密集气泡。Oil shimmers steadily; chopstick inserted bubbles vigorously.

Tips

· For silkier soy milk, blend soaked beans twice—first coarse, then fine.
· Refrigerate leftover soy milk up to 3 days—reheat gently before serving.
· Serve youtiao within 10 minutes of frying for maximum crispness.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

My dish came out too salty. Can I fix it?

Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.

Source: HǎoWèi cooking science