Black beans and soybeans, as high-protein, low-fat and low-carbohydrate soybeans, can be used together to make soybean milk, which has higher nutritional value than making soybean milk with black beans or soybeans.

The specific method is: soak soybeans and black beans; Put the soaked soybeans and black beans into a soymilk machine; Turn on the switch and select full-fat soybean milk to grind soybean milk; Turn off the soymilk machine until it drips; Filtering the soybean milk; Put the filtered soybean milk into a bowl. Finally, add a little sugar or honey according to your own taste, and you can enjoy a bowl of sweet, delicious and nutritious soybean milk.

2. How long it takes to soak beans with soybean milk depends on different environmental temperatures:

Beans are high-protein foods with high calcium content, which are rich in lysine and iron that are easily absorbed and utilized by human body, but also contain a lot of phytic acid that affects calcium absorption. If you drink soybean milk squeezed from dried soybeans, the calcium in it can't be absorbed at all, which is very wasteful.

Soaking at room temperature of 20-25℃ 12 hour can make soybeans fully absorb water, but prolonging the soaking time will not get better results.

If the temperature is high in summer, soaking beans at room temperature for 12 hour may lead to the problem of bacterial growth, which will make the flavor of soybean milk worse, so it is recommended to soak beans in the refrigerator.

Soak beans in the refrigerator at 4℃ 12 hours, which is equivalent to soaking beans at room temperature for 8 hours. If 18 hour operation is too troublesome, you can soak the beans in the refrigerator for 24 hours, which can get the best effect and is very convenient to operate.

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