Raw materials should be excellent non-GMO soybeans.

Soymilk can be mixed with a small amount of black beans to make black soy milk; Mixed with a few peanuts, soybean milk tastes smoother and slightly fragrant. I don't like starchy seeds, such as mung beans and grains. The existence of starch will make the taste of soybean milk a little sticky, and the taste of soybean milk will be covered up.

Second: there are skills in soaking soybeans.

Soaking soybeans also has skills.

Only after full soaking can we produce soybean milk with smooth export feeling and reduce the slag rate. Generally, it should be soaked for more than 10 hour. When the temperature is high, put it in the refrigerator or change it several times to avoid the growth of fungi. Sometimes if you forget to soak soybeans on time the night before, you can soak them in hot water, which will shorten the soaking time. If the soaked soybeans are not made into soybean milk for a long time, they will have bean sprouts after changing water for a few days!

Third: use the soymilk machine correctly.

Correct use of soybean milk machine

Now the household soymilk machine is very good, fully automatic computer control, basically stupid, and the noise is not very big. Put the soaked beans in, press a few buttons, wait less than 20 minutes, filter, and soy milk can be drunk. Soymilk machine is heated while crushing, so the heating time is long, which can fully destroy the toxic saponin and phytohemagglutinin naturally existing in soybean, and there is no need to worry about poisoning soybean milk (caused by incomplete heating). Because soybean milk must be boiled and drunk, don't beat eggs in soybean milk to affect heating and nutrition.

Fourth: Don't add sugar immediately after the soybean milk is ready.

Don't add sugar immediately after the soybean milk is beaten.

Soybean contains almost no starch and sucrose, so soybean milk has no sweetness unless sugar is added. In the early days, I added one sugar cube at a time. Although it's not much, I'm a little worried that I've run out of sugar cubes in a big jar over time. Later, it was replaced by honey, and the quality of Sophora japonica honey produced in Dalian was better. Honey is a natural sugar, mainly fructose, with high sweetness and low dosage, which is relatively healthy. In order to reduce the damage to the active substances in honey, don't add sugar immediately after the soybean milk is ready. It is best to add honey before drinking it when it is a little cooler.

Fifth: change soy milk for breakfast.

Drink soybean milk and milk for breakfast.

Some people are used to drinking soybean milk and also like to drink milk. In order to exchange needed goods, sometimes the beaten soybean milk and hot milk are mixed together to eat. This mixing method is often opposed by some people who are keen on "mutual eating", but in fact, this method is not only harmless, but also improves the nutritional value because of the complementary proteins. However, we still drink more separately and don't like cross-taste.

Sixth: the remaining soybean milk can be steamed rice.

The remaining soybean milk can be steamed rice.

Because only one person drinks soybean milk at ordinary times, it is enough to drink two meals at a time (breakfast for two days). Use leftover soybean milk (instead of water) to make rice. It not only adds high-quality protein to the rice, but also enables people who don't drink soybean milk for breakfast to eat soybean milk, and the taste is good (the viscosity is slightly increased), which is killing two birds with one stone.

Seventh: Eating bean dregs has many benefits.

Eating bean dregs has many benefits.

Soybean milk can retain the water-soluble beneficial components in raw materials to the maximum extent, such as stachyose, raffinose, soybean isoflavone, soybean saponin, lecithin and so on. However, because soybean milk filtered bean dregs, it lost more dietary fiber. If you want to increase the intake of dietary fiber, you have to eat bean dregs. The previous practice was to stir-fry bean dregs, which had a rough taste. Later, inspired by "soybean milk rice", bean dregs can be used to make rice.

Eighth: We should always supplement soy products.

Regular supplementation of soy products.

According to the recommendation of Dietary Guide for China Residents of China Nutrition Society in 2007, you should eat 30 ~ 50g of soybeans (dry weight) every day. Drinking more than 300 ml of soybean milk every morning is only about half of the recommended amount. Therefore, we often eat bean products such as tofu and tofu skin to ensure calcium intake (especially considering the unfavorable situation of low milk intake).

?