"KR" wrote in message
om...
I really like fried chinese crullers, so far really just eating them
plain.


I call them yóu tiáo, even in English. I don't even know what a "cruller"
is. Sounds like they live in a stream or something.


I've heard that they make a good breakfast in combination with soy
milk and seasonings, but so far the most definitive set of
instructions I've seen was in a gardenweb.com post which has since
dissappeared (that's one advantage of usenet, posts don't arbitrarily
"time out" at a sysadmin's whim). At the time, I had the strong
impression that the person who wrote the instructions was making it up
as she went along - pulling it out of an orifice, so to speak.
(Someone on the web site asked about how to prepare cruller w/
soymilk, and the respondent started off with words to this effect: "I
don't really know what you're talking about, but I'm guessing it goes
something like this...")

So, anyone with info on "what to do", ie. how to work the magic
combination of cruller and soymilk, and what if any additional
seasonings to add and when, please speak up! :-)


Yan-Kit So has a recipe for it in her _Classic Food of China_.

She says make soy milk as usual, except use a bit less water when blending
it with the soaked beans (2 cups water to 1 cup soaked beans) to get a
thicker soy milk. Then simply season with salt, soy sauce, chopped dried
shrimp, rice vinegar, chopped scallions and hot chili oil. (For each cup of
milk, use 1/8 tsp salt, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp chopped
dried shrimp, and 1 tsp chopped scallions.) She doesn't mention you tiao,
so I'm not sure if those seasonings are the perfect match, but it sounds
good!

You tiao are great with zhou (rice congee) too, btw.

Peter