First, peanut soybean milk

1. Wash peanuts and soak them in clear water for 2 hours. Peanuts can be used after they are swollen and full.

2. Put the soaked peanuts into the pressure cooker and add water, the amount of which should be less than 0.5 cm of peanuts. Cover the pot and cook over high heat. After the air valve is inflated, the timer starts. Turn off the fire after 7 minutes and wait for the gas to deflate naturally.

3. Boiled soybeans: There is slightly less water than soybeans (the water level has an impact on the final taste. When the beans are lower than half a pot, the water is slightly more, and when the beans are higher than half a pot, the water is slightly less). Put about half a lump of brown sugar (also called chip sugar or borneol sugar). The fire boiled. After cooking for a while, you can see bubbles rushing out of the valve of the pressure cooker. You don't need to turn down the fire. You should wait by the pot at this time. The blisters will gradually decrease after three or five minutes, indicating that the water in the pot is constantly evaporating. When the steam stops completely, start timing after loud inflation (at this time, the valve will spray white gas and rotate with loud inflation). Timing time determines the final flavor of beans and soybean milk.

3. Put the cooked soybeans into a grinding cup to 500ml, then put the freshly made peanuts into a spoon to 750ml, add 175ml sugar water (1: 1 concentration) and 100ml fresh milk, and add water to 1250ml. Then add water until it is full and start grinding for 6-8 seconds. Filtering the beaten peanut soybean milk with a filter spoon can make the taste more delicate.

Second, walnut soybean milk and almond soybean milk:

Put the cooked soybeans into a grinding cup to 700 ml, add about 10g almond powder or walnut powder, add 175ml sugar water (1: 1 concentration), add water to 1250ml, and cover it for the first grinding/kloc-0. Then add water until it is full and start grinding for 6-8 seconds.