Preparation of ingredients:

Leftovers 1 bowl, 500 grams of soybean milk, sugar.

Practice steps:

1. Crush the leftover rice with a spoon, then add a little water and stir it into rice paste;

2. Then pour into the soybean milk and stir well.

3, into the pot heating, transferred to the right amount of sugar.

Nutritional value of soybean milk;

1. Soybean contains about 40% protein, which is comparable to animal protein in quantity and quality. The protein content of 500g soybean is equivalent to1500g egg, or 6000g milk, or1000g lean pork, so soybean has the reputation of "vegetable meat" and "green cow".

2. Soybean protein contains more essential amino acids, especially lysine, which just supplements the shortage of lysine in cereals, and methionine lacking in soybeans can be supplemented by cereals.

3. The fat content of soybean is 18-20%, ranking first among beans, and the oil yield reaches 20%. In addition, it is superior to animal fat in that it contains less cholesterol, but is rich in linseed oleic acid and linseed oil dilute acid. These unsaturated fatty acids make soybeans have the function of lowering cholesterol. Lecithin is also more, which is of great significance to the development of the nervous system.

4. It contains inorganic salts such as potassium salt and sodium salt, some essential trace elements, daidzein glycosides belonging to isoflavones (including genistein), genistein and daidzein. Although dried soybeans do not contain vitamin C, they can produce vitamin C after germination, which can be supplemented in the off-season of vegetables. In addition, soybeans also contain vitamins A, B, D, E and minerals such as calcium, phosphorus and iron.