Do you have to throw away the water used to soak soybeans when making soy milk?

When the new machine arrives at home, I especially want to get something to tinker with, and the soybeans that the vermicelli brought to me can be used, so I can use it to make soy milk! Since I didn't know how to make the amount for the first time, I soaked a basket of soybeans and stirred it n times before consuming it. After making it, my parents said it was delicious.

I also added gelatin slices to make the pudding, simulating the taste of tofu flowers. Haha, that's fun!

Ingredients. 100 ml soybeans.

1 liter of water. Ginger. Sugar.

Step Method.

Wash the soybeans and soak them overnight to dry the water and put them in a mixing cup, add about 1L of water, cover the lid and stir at high speed.

After working for a while, the power is off, and then stir repeatedly until the soybeans become pulp.

Pour out the soy milk and strain it 2-3 times, 3-4 slices of ginger Add sugar to taste and bring to a boil according to personal preference.

The processed soy milk is stored in the refrigerator.

There are always friends on the Internet who ask me about using a blender to make soy milk, so I took a **, and wrote a post to talk about Ha Hee Hee, friends who have a soy milk machine, please skip not to see it, and friends who are masters of soy milk also please help to see, what do I do that needs to be improved, hee hee, anyway, my family has been drinking soy milk a lot recently, and after we drank it, we are still alive, laugh...

Method steps.

Put a cup of soybeans in a basin and soak them in water overnight, and in the morning, throw the soaked soybeans into a blender (I don't like to use water that has soaked soybeans, so drain the water and pour it into the blender).

With the same cup of soybeans, measure out 4 cups of water and pour it into a blender (you can also use 3 cups, if you are used to being lighter, 5 cups is not impossible, hehe, I prefer 4 cups).

Stir until the soykara is very fine.

Even the slag with slurry water, pour it into the pot together, boil, remember to stir from time to time before boiling, so as not to paste the bottom of the pot, and then turn to low heat and grunt for 15 minutes, at this time you don't need to keep watching the stirring At least 15 minutes, otherwise, there is an ingredient in the soy milk that will hinder protein absorption or something (I have forgotten the specific reason, I will check it later).

After the boiled soy milk, everyone said that they should use gauze or something to filter it, I was too lazy to get gauze, it was too troublesome, so I used a very fine leak screen to filter (why am I so smart?). Laugh... Very easy to use There are two "little ears" on the leaky net, which can be stuck on the edge of the big bowl, so it is very convenient, you don't need to hold it or anything, just hold the pot with both hands and pour it, and see that the okara in the leaky net is full, so stop and deduct the okara out, and then continue to filter.

If you have a field at home, use it as fertilizer, and if you don't have it, throw it away.

The soybeans must be poured out.

1. Change the water for soaking beans twice a day, otherwise the water will deteriorate and the beans will become flavorful. Clean the beans before beating the soy milk, and the Aspergillus flavus will be washed out, and most of the nutrients will be retained.

2. Of course, it is good to eat raw soybeans after soaking them in soy milk and cooking, if the soybeans are cooked and then beaten, a large amount of vegetable protein will be lost. In general, it is best to take 6-8 hours.

If the time is too short, the beans will not be soaked through, which will reduce the pulp yield, and the soybean milk made for too long will have no taste and the yield will be small.

The water used to dig the beans in the yellow pants cannot be directly beaten with soy milk. After the beans are soaked, phytic acid, tannins in the epidermis.

Oxalic acid, anthocyanins.

Flavonoids, etc., will dissolve, and they all have a more or less astringent taste. At the same time, these ingredients are also "anti-nutrients", which can hinder the absorption of elements such as calcium, iron, and zinc. Therefore, removing the soaking water can not only make the soy milk taste better, but also more nutritious. <

The water used to soak soybeans cannot be directly beaten with soy milk. After the beans are soaked, phytic acid, tannins, oxalic acid, anthocyanins, flavonoids, etc. in the epidermis will be dissolved, and they all have a more or less astringent taste. At the same time, these ingredients are also "anti-nutritional ingredients", which will hinder the absorption and deficiency of calcium, iron, zinc and other elements.

Therefore, removing the soaking water can not only make the soy milk taste better, but also more nutritious.

Summary. Hello dear <>

It's an honor to help you with your questions<>

Cooked soybeans need to be soaked in soy milk for the following reasons: first, the soybean milk made from soaked beans has a higher pulp yield and does not hurt the machine cutter head; the second is the soaked soybeans out of soy milk, the taste is more delicate and there is no slag; The third is soaked soybean soy milk, which contains less than half of the tannin and phytic acid content than the unsoaked soybean<>

Do cooked soybeans need to be soaked in soy milk?

Hello dear <>

It's an honor to help you with your questions<>

Cooked soybeans need to be soaked in soy milk for the following reasons: first, the soybean milk made from soaked beans has a higher pulp yield and does not hurt the machine cutter head; the second is the soaked soybeans out of soy milk, the taste is more delicate and there is no slag; The third is soaked soybean soy milk, which contains less than half of the tannin and phytic acid content than the unsoaked soybean<>

When making soy milk <> cooked soybeans, soak the cooked soybeans in clean water overnight, wash them, put them in a food processor, add water and sugar, and beat them into soy milk. The sugar used to make soy milk can be added according to the taste. After the soy milk is cooked, you need to drink it as soon as possible to avoid the growth of bacteria.

The soy milk that cannot be drunk can be sealed with a lid and stored in the refrigerator, but the storage time should not be too long, so as not to spoil the soy milk<>

<> my organization's answer<>

I hope mine can help you.

I wish you a happy and happy life and all the best.

Soybeans used to beat soy milk generally need to be soaked overnight, at room temperature for 12 hours, it should be noted that soybeans with soy milk are not soaked for as long as possible, if the time is too long, it will breed some bacteria, so soak soybeans in soy milk for about 12 hours!

Soymilk soybeans should be soaked for a day and a night, and the beans will be soaked in 24 hours, and then you can beat soymilk, so that soymilk is good, fast and blade-saving.

Soy milk is a favorite drink for many people in the morning, and breakfast soy milk with fritters is definitely the choice of most people. Especially after the soymilk machine or wall breaker is generally available at home, drinking soy milk is a convenient and fast thing, and you can make delicious soy milk at home without going out. Moreover, the soy milk made by yourself is visible, nutritious, cleaner and more hygienic, and it is much more reassuring than buying it outside.

Another advantage of making soy milk at home is that you can play whatever flavor you like, unlike the single one sold outside, and you can beat it every day without repeating it, which is too happy. So some friends have questions when making soy milk, should the beans used for soy milk be soaked and then put in to beat, or should they be washed and put in directly? If you want to soak it before beating, how long should you soak it?

Does the soy milk that comes out of this taste the same?

I used to use dried beans directly in the soymilk machine to make soy milk, but after many experiments, I found that I used the wrong method, and the soy milk after soaking the beans would taste better and richer. Do you want to soak beans before beating soy milk? How long is the right time to soak it?

The difference is so big.

【Walnut red date soy milk】

Ingredients required: 10 red dates, appropriate amount of walnut kernels, 50g of soybeans, appropriate amount of rock sugar.

Procedure. Step 1.

First, wash the soybeans and soak them in water.

Step two. In the morning, you will find that the beans have grown a lot after soaking in water, so pour out the water and set aside the soybeans. Then remove the date pits and cut them into small pieces.

Put soybeans, red dates, walnuts and an appropriate amount of rock sugar into the soymilk maker, add an appropriate amount of water, and start beating the soy milk. When the time is up, you can pour it out and drink it.

In the morning, take advantage of the time to buy a little breakfast or make it yourself, and then eat it with soy milk, this feeling is really great, and it is very comfortable to eat a hearty breakfast in the morning, so that you are particularly energetic in the morning. If there are children at home, you should make a drink for the children.

Tips: 1. You need to soak beans before beating soy milk. The quality of soybean milk made by using soaked beans is higher than that of non-soaked, because the beans greatly improve the pulping rate through soaking; Moreover, using soaked beans to make soy milk, the nutrients in the beans are more easily absorbed by the human body; The soaked beans are more likely to be broken by the soymilk machine or wall breaker, making the soymilk more delicate.

2. Soak the beans for about 12 hours. We generally drink soy milk in the morning, so it is recommended to soak the beans in water at night and put them directly in the soymilk machine in the morning, which is very convenient.

3. Clean the soymilk machine or wall breaker immediately after beating the soymilk, if it solidifies on the cup wall for a long time, it will be difficult to clean.

When making soy milk, the water used to soak soybeans should be discarded. Because the water in which the soybeans are soaked in the trapped potatoes is relatively turbid, it is not suitable for making soy milk.

The method of making soy milk is as follows:

1. Soak the soybeans 4 to 8 hours in advance and clean them.

2. Put the soybeans into the soymilk machine, and the water added should not be lower than the lowest scale or higher than the highest scale.

3. Add an appropriate amount of rock sugar.

4. Connect the power supply of the soymilk machine, and then press the key to start the celery ruler, and the soymilk machine will start working.

5. After about 15 minutes, the soymilk machine is finished. You can get soy milk.

1. When beating soybean milk after soaking, the soaked water should be poured out, and the soaked soybeans will be washed with water;

2. Before making soybean milk, pick out the bad beans and insect bite beans, clean the beans and soak the soybeans in water overnight, soak the soybeans, put the beans in the food crusher, and adjust the amount of water according to the need. The soaking time of the beans is generally between 6 and 16 hours, while the summer Ming Zhao is more suitable between 6 and 10 hours. The soaking time of the beans is short, the pulp yield is not high, and if the soaking time is too long, the beans will become rancid;

3. Fresh soybean milk has a viscous feeling, a layer of oily skin on the surface when it is slightly cool, and a strong soybean flavor of Huaiheng, which tastes smooth when drinking.

The water used to soak soybeans needs to be discarded when making soy milk, and it cannot be beaten together.

Here's how to make soy milk:

Ingredients: 50g soybeans

Excipients: appropriate amount of white sugar.

Steps. 1. Prepare 50g of soybeans.

Steps. 2. Soak in water for 8 hours.

Step 3: Drain the soaked soybeans with the cavity and soak them.

Steps. 4. Add soybeans to the soymilk machine and add an appropriate amount of warm boiled water to Suizhou.

Steps. 5. Implement the soybean milk beating procedure.

Steps. 6. Filter out the okara.

Steps. 7. Add an appropriate amount of white sugar and stir well.

Steps. 8. The production is completed.