Soybean milk, also known as soybean milk and soybean milk, is a traditional drink of Han nationality in China. The earliest soybean milk was made by Liu An, the king of Huainan in the Western Han Dynasty. Soymilk is made simply by soaking soybeans in water, grinding, filtering and boiling. Soybean milk is rich in nutrition, easy to digest and absorb, and has the effects of strengthening the body and preventing diabetes. Different from western milk, soybean milk is a kind of food with national characteristics in China, which is very popular all over China.
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Soymilk originated in China, and it is said that it was invented by Liu An, King of Huainan in the Western Han Dynasty, more than 900 years ago. When Liu An was making an alchemy in Bagongshan, Huainan, he occasionally put gypsum into soybean milk, which became tofu after chemical changes. Tofu came out from then on, and many ancient books recorded it.
The freshly ground soybean milk was made by Liu An, King of Huainan in the Western Han Dynasty, more than 1900 years ago, so it has a history of nearly 2000 years. So how did you come up with the idea of making freshly ground soybean milk? That's because: According to legend, Liu An is a dutiful son. During his mother's illness, Liu An used soaked soybeans to grind soybean milk for his mother to drink every day. Liu's illness soon recovered. Since then, soybean milk has gradually become popular among the people. The freshly ground soybean milk was invented by China and made in China, and China has a very authoritative right to hold it.
Soymilk is a favorite drink of China people, and it is also a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and America.
Soybean milk is rich in plant protein and phospholipids, and also contains vitamin B 1. B2 and nicotinic acid. Soymilk also contains minerals such as iron and calcium, especially calcium, which is very suitable for all kinds of people, including the elderly, adults, teenagers and children.
Fresh soybean milk can be drunk all year round. Drink soybean milk in spring and autumn to nourish yin and moisten dryness, and reconcile yin and yang. Drink soybean milk in summer, relieve summer heat and heatstroke, promote fluid production and quench thirst; Drink soybean milk in winter, dispel cold and warm stomach, nourish and strengthen. In fact, in addition to traditional soybean milk, there are many kinds of soybean milk, such as red dates, medlar, mung beans, lilies and so on.
Jujube Lycium barbarum soybean milk
Ingredients: 45g soybean, jujube 15g, medlar 10g, water 1200ml, and proper amount of sugar.
Methods: Soak soybean for 6 ~ 16 hours; Wash red dates and remove cores, and wash medlar for later use; Put the soaked soybeans, red dates and medlar into a soymilk machine, add a proper amount of water, break them and cook them, and then filter them with a soymilk machine.
Efficacy: tonify deficiency and qi, soothe nerves and tonify kidney, improve myocardial nutrition, and prevent and treat cardiovascular diseases.
Jujube lotus seed soybean milk
Ingredients: red dates 15g (core removed), lotus seed meat 15g, 50g soybeans, 50g sugar, appropriate amount of water and sugar.
Methods: Soak soybean for 6 ~ 16 hours; Soak lotus seed meat until soft; Wash the red dates, put them into the soymilk machine together with lotus seed meat and soybeans, add a proper amount of water, break them and cook them, and then filter them with the soymilk machine; Add sugar to the cup while it is hot and stir well. If you don't want to drink sweet, you can also do without sugar.
Efficacy: nourishing yin and qi, nourishing blood and tranquilizing mind, nourishing spleen and stomach, clearing away heat and toxic materials.
Soybean milk is put in a thermos bottle. At a suitable temperature, bacteria in the bottle will reproduce with soybean milk as nutrition. After 3~4 hours, soybean milk will go rancid and deteriorate.
References:
Baidu encyclopedia-soybean milk