Soybean milk is a good thing handed down from generation to generation, but at present, soybean milk on the market is either genetically modified with black-hearted feed-grade soybeans or added with defoamer, soybean milk powder, thickener and essence to save labor and gas. I used to drink soybean milk for health, but I accidentally drank a bunch of chemical additives, which hurt my body and mind.
An indispensable condition for good soybean milk.
The production of high-quality soybean milk is to soak non-GMO soybeans for 24 hours, then put them into a food processor for pulping, and filter them with a bag to remove bean dregs. Boil the obtained soybean milk with low fire, and add sugar to make a drink. After these complicated procedures, a cup of beans can't cook about 500 ml of soybean milk. Delicious soybean milk has a slightly strong taste, and the entrance has a strong bean flavor and elegant rock sugar sweetness.
The above traditional practice takes more than half a day, which is why the former boss started making soybean milk in the middle of the night. Whether soybean milk will taste good depends mainly on the cook. The more you cook soybean milk, the more fragrant it becomes. The difficulty lies in that the thicker it is, the better it is to cook, but it must be cooked to completely eliminate the toxicity of soybean saponin.
Terrible additive
Article 9 "Eating tofu well is not toxic" mentioned that raw soybean milk is prone to "false boiling" in the process of cooking, that is, a large number of bubbles will keep the soybean milk overflowing, which requires someone to take care of it while stirring, and it takes time to cook until it is defoamed. As the saying goes, "time is money", as long as smart operators add defoamers, the problem will be solved.
What's more, adding soybean milk powder to increase the concentration is simply inferior soybean milk that sells water in disguise. The ingredients of soybean milk powder are essence and plant starch. Adding it to soybean milk can increase the concentration in five minutes. This kind of soybean milk has no layering of bean flavor, only sweetness.
How to distinguish the advantages and disadvantages of soybean milk? You can remember the three methods of "seeing, smelling and drinking". "Look" means that the appearance should be milky white, slightly yellow, and a layer of bean skin will float after cooling. "Smell" means that high-quality soybean milk will have a strong beany smell, while inferior soybean milk will be full of beany smell. ※. ※.
"Drinking" means that the entrance should be full of bean flavor and a little sweet. ※.
Drinking soybean milk regularly can improve women's skin and delay aging. I like drinking soybean milk very much. In order to have safe soybean milk to drink every day, I bought a soybean milk machine very early. It should be noted that soybean milk is a bean product, which is easy to deteriorate. It is best to make and drink now. Although there are many soybean milk machines that can make it easier to drink soybean milk, the soybean milk made in the traditional way is stillNo. 1 in my heart.
Salted soybean milk
Practice: Heat soybean milk, add white vinegar, shrimp and pickles and mix well.
Remarks: Soymilk will thicken when it meets acid. Sometimes I want to eat hot soup, but I'm worried that the calories are too high. This salty soybean milk is a good choice because of its strong satiety and delicious taste.
Turmeric soybean milk
Exercise:
First, steam the soybeans and put them in the refrigerator.
Second, the onion, garlic and pepper are fragrant. Add some water and bring the soybeans to a boil. Add a spoonful of turmeric, put it into a food processor and beat it into bean paste.
Third, add a little water to make soybean milk, and then season it with pepper and sea salt. Remarks: turmeric soybean milk detoxifies and protects liver. Drinking more can enhance immunity.