I can't eat it. Protein content in legumes is high. Protein food will go bad after its shelf life and contain substances harmful to human body. Popularize it, it is best to use soaked beans to make soybean milk. Because the outer layer of soybean is a layer of crude fiber, it can not be digested and absorbed by human body, which hinders the absorption and utilization of soybean protein by human body. If it is not fully soaked, it is difficult to wash it. Soaking soybean before making soybean milk can soften its outer layer, and then crushing, filtering and fully heating can relatively improve the digestion and absorption rate of soybean nutrition. Moreover, soybean naturally contains trace aflatoxin (the source of beany smell), which can be greatly reduced by full soaking and repeated boiling. Therefore, the soybean milk made of dried beans is not as good as the soybean milk made of soaked beans in terms of concentration, nutrient absorption rate, taste and fragrance.