Soybean is a mighty bean💓, really!! It can turn into soymilk, tofu skin and the pulp can be made into a delicious dish. I actually made a series of recipes from soybean on my blog with videos attached with each of it. ⁣ ⁣ - Soymilk with pandan leaves flavor (served hot or cold) - the best. Someone mentioned to me why the homemade soymilk has more bean taste and that he is not used to it. Honestly, that's the taste I remember, pure and nothing artificial. Just soybean, water, and sweetened with rock sugar. In Chinese cooking, especially in my family, we usually use rock sugar to sweeten the dessert soup and broth. I love the subtle flavor of each sip.⁣ - Then, you can use soybean to make tofu skin. Tofu skin takes a lot of hard work but it's really satisfying (tested my patience lol). Once you dry it, you can store it in a container and then rehydrate it so you can make Fan Qie Chao Dan, tomato 'egg' stir-fried - a dish I learned from my Taiwanese friend or use as protein in dishes. ⁣ - Finally, what do you do about the leftover pulp (okara)? Some mentioned to me they didn't know okara patties tasted so good and normally pass the pulp to their farmer friends. Now they can enjoy the pulp as a dish.⁣ ⁣ So, you see, soybean can be turned into all sorts of delicious dishes. If you need a small and fun project for the weekend, GOOGLE⁣ - woonheng soymilk⁣ - woonheng tofu skin⁣ - woonheng tomato egg (you can use store-bought tofu sticks too)⁣ - woonheng okara⁣ ⁣ I hope you like the series of the soybean I made and give either or all recipes a try. :) It did take me a few weeks to complete the project but it was all worth it especially when someone mentioned to me how tasty each one was. So, thank YOU from the bottom of my heart for trying out and loving them. mmmuuaaakksss.. and hugs. ⁣ ⁣ Have the best weekend ahead. Best, WoonHeng 韵馨💓⁣⁣ .⁣ .⁣ .⁣ .⁣ .⁣ #soymilk #tofuskin #yuba #okara #veganegg #soybean #homemade #veganfood #chinesecooking #woonheng