Speaking of health care, there is definitely nothing wrong with drinking more porridge and soybean milk, but what should be added when making porridge and soybean milk? Maybe everyone likes to look at things from another angle. Let's look at soybeans, peanuts and black beans. These beans are directly made into soybean milk. Can you drink? What if you want to be more nutritious?

Among these ingredients, soybeans and black beans are soybeans, peanuts are nuts, and mung beans and red beans are starch beans (also called miscellaneous beans). Their composition is obviously different.

Soymilk is the pulp made of soybean and water. Soybeans, black beans and green beans can all be made into soybean milk. Soybean is characterized by containing 10% to more than 20% fat. The reason why soybean milk presents a uniform milky liquid is that fat droplets are emulsified by soybean protein and soybean lecithin and dispersed evenly in the water phase system. Therefore, if you want to make soybean milk, fat and protein are indispensable.

Nut is also a kind of plant seed which contains both fat and protein. The difference between nuts and soybeans is that there are more protein and less fat in soybeans; But there is more fat in nuts and less fat in protein. Both can be made into milky white liquid.

Soybeans and nuts are put together to make pulp, which belongs to soybean and nut mixed pulp. After mixing, the proportion of protein and fat is more harmonious, and it can make more delicious pulp, which is more fragrant than soybean milk and has better emulsification stability than pure nut pulp.

The starch content of mung bean and adzuki bean is about 60%, but the fat content is only about 1%. They can't be made into soybean milk in the real sense, but only into starch bean paste.

However, if a small amount of mung beans and adzuki beans are mixed with soybeans and nuts and put into the soymilk machine, the cooked starch can play the role of thickener, in other words, just like thickening when making soup.

Therefore, when these ingredients are mixed and stirred, when the ratio is appropriate, it will achieve a very good taste effect. It is more fragrant than ordinary soybean milk and thicker than ordinary soybean milk.

From the nutritional point of view, there are carbohydrates, fats and protein, and the proportion of the three nutrients is relatively balanced. Using this soybean milk mixed with nuts instead of rice porridge for breakfast can improve nutritional value, enhance satiety and reduce postprandial blood sugar response. It is delicious and healthy.

First, let's talk about the ingredients mentioned above. If we meet and drink soybean milk directly, it will taste good, but we must pay attention to the proportion. Of course, if we want to eat rice directly, we can also put some rice in it and paste it directly to enhance our satiety.