First, raw materials should be excellent non-GMO soybeans (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. 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 soybean is not made into soybean milk for a long time, it will give birth to bean sprouts after changing water for a few days! Third: use the soymilk machine correctly. 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. 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.