How to soak soybeans and how to soak soybeans quickly

How to soak soybeans quickly?

Method 1: 1. Wash the soybeans, drain the water, and prepare a clean thermal insulation kettle in advance.

2. Make a pot of boiling water and bring to a boil, the water flow rate is twice that of soybeans.

3. Pour the soybeans into the prepared thermostatic kettle, then pour in boiling water, cover the teapot lid and set it aside.

4. After two hours, the fat soybeans will be soaked.

How to soak soybeans quickly.

Method 2: 1. Pour in soybeans without adding some oil to a cold pan, simmer in the pan, and fry until you smell the aroma.

2. In addition, you can see that there are cracks on the surface of soybeans at the beginning, and the color is also a little yellowish.

3. Turn off the heat, put out the soybeans, pour in cold water, and soak for a while.

How to soak soybeans quickly.

Soybean (soybean) introduction:

Soybean (alias: glycine max

linn.) merr.Collectively referred to as soybeans. Legumes.

Soybeans are annual herbaceous plants with a height of 30-90 cm. The stems are thick, erect, densely covered with long dark brown bristles.

Leaves generally with 3 leaflets; Bract.

veined, covered with yellowish soft hairs; Leaf stems 2-20 cm long; leaflets broadly ovate, paper plate; Raceme.

the short ones have fewer flowers, the long ones have more flowers; The total flower stalk generally has 5-8 sessile, tightly squeezed flowers; bracts lanceolate, coarsely hairy; bracts lanceolate, covered bristles; Calyx.

lanceolate, flowers bluish-purple, light purple or creamy-white, apical with petioles, wing petals castin. The pods are thick, slightly curved, flabby, light green, densely covered with brownish yellowish hairs; There are 2-5 seeds, oval, nearly spherical, with a smooth seed coat, and there are many kinds of light green, yellow, brown and gray-black. The flowering period is from June to July, and the fruiting period is from July to September.

Origin: China, all over China, all over China, but also commonly planted in all countries in the world. Soybean is one of the key crops in China, with a history of 5,000 years of planting, formerly known as soybean, the main production area in Northeast China, and is a crop with its seeds with colorful green plant protein. Soybeans are most commonly used to make a variety of legumes and to press soybean oil.

Brewing soy sauce and obtaining egg whites.

Tips for soaking soybeans quickly.

1.Prepare a small basin, put in the washed soybeans, pour in an appropriate amount of water, and cover the soybeans.

2.Pour in boiling water again. (Boiling water is twice the amount of water in the bowl).

3.Cover the pot with a small plate or dish and wait for 16 minutes.

4.Lift the lid and the soybeans are ready.

After the soybeans are soaked, they can be made into soy milk and drunk. If you don't have a soymilk machine at home, how to make soymilk?

1.Wash the soaked soybeans and put them in a grinder or grinder to break them, or you can chop them with a knife.

2.Pour the crushed soybeans into a pot and pour in water. (The ratio of water to soybeans is adjusted according to personal taste, and the ratio of soy milk I usually make is 3:1 between water and soybeans).

3.Bring to a boil over high heat and simmer for another 5 minutes.

4.Sift the soy milk, then pour it into the pot and bring to a boil, then simmer for another 15 minutes. The soy milk is ready.

There may be two more questions.

One. Do you throw away the leftover soy milk residue from making soy milk? Isn't it a waste.

Do not throw away soy milk residue. Can be used to make breakfast cakes.

Ingredients preparation: appropriate amount of soy milk residue, 50 grams of flour, 1 egg.

Seasoning preparation: salt, five-spice powder, chicken essence.

1.Steam the soymilk dregs in a pot for 25 minutes, let them cool, and mash the soymilk dregs into a puree.

2.Put the soybean paste and flour in a basin, knock in the eggs, and stir well.

3.Add an appropriate amount of salt, five-spice powder, chicken essence, then pour in an appropriate amount of water, and stir until the batter is formed. (Don't put too much water in one go, add some first, stir, add some more depending on the situation, and stir again until it becomes a batter, then you can skip it.) ）

4.Use a spoon to make the batter, put it on an electric baking pan or pan brushed with a layer of oil, press it into a cake, look at the sides of the upturn, turn over and continue to fry until the last two sides are fried, and it is ready.

Depending on the ingredients you have at home, you can also add mashed potatoes and bell peppers to the ingredients.

Two. What should I do if I can't finish drinking soy milk?

If you can't finish drinking soy milk, you can use it to make steamed buns and wotou noodles.

Making a nest head: 1100g of stick noodles, 100ml of soy milk, mix, and stir into cotton wool constantly.

2.Mix the dough, apply plastic wrap, and let it rise for about 1 hour.

3.Then divide into balls, knead into a nest shape, and put it in a pot for 15 minutes.

4.Steam the pot over high heat with cold water, turn to medium heat and steam for 20 25 minutes, finally turn off the heat, simmer for 5 minutes, and the soy milk nest is ready.

When the soybeans are ripe, they need to be dried so that the soybeans can be stored for a longer time. But as we all know, soybeans that have been dried and dehydrated are inedible, so they need to be soaked. Soaking soybeans in water allows them to quickly return to a plump state, so that they are suitable for subsequent processing and production.

So, what is the practice of soaking soybeans? In fact, as long as the water is submerged with soybeans, it is fine.

How to quickly soak soybeans:

1. Wash the soybeans, control the moisture, and prepare a clean thermal insulation kettle.

2. Make a pot of hot water and boil, the amount of water is twice that of soybeans.

3. Pour the soybeans into the prepared thermostatic kettle, then pour in boiling water, cover the pot lid and place it.

4. After two hours, the soybeans are ready.

Soybeans can be processed into soy products such as tofu, soy milk, and bean curd, and soy isoflavones can also be refined. Among them, fermented soy products include fermented bean curd, stinky tofu, bean paste, soy sauce, tempeh, natto, etc.

Non-fermented soy products include water tofu, dried tofu (100 pages), bean sprouts, marinated soy products, fried soy products, smoked soy products, fried marinated soy products, frozen soy products, dried soy products, etc. Soy flour is a high-protein alternative to meat and can be used in a variety of foods, including baby food.

Feed. After extracting human edible oil from soybeans, the remaining by-product is soybean cake, which is a high-quality protein feed. It is a high-quality protein feed for ruminant livestock such as chickens, pigs, and dairy cattle.

Among them, soybean cake refers to the residue cake of soybean after pressing and deoiling, which is shaped as a round cake after hydraulic pressure and thin sheet after screw oil pressing. When used as feed, it needs to be crushed first and then crushed before it can be used. Because of its aroma after crushing, it is very popular with domestic animals.

How long can you soak soybeans in soy milk, preferably for 2-3 days.

1. Generally, it takes more than 6-7 hours to soak the soybeans thoroughly, and the time will be longer in winter. If you squeeze soy milk without soaking soybeans thoroughly, the calcium in it cannot be completely absorbed, which is very wasteful.

2. Soybeans are high-protein foods, high in calcium, and rich in lysine and iron that are easily absorbed and utilized by the human body, but also contain a large amount of phytic acid that affects calcium absorption. If soybeans are soaked in water for 2-3 days, the phytic acid in them is basically soaked, and squeezing soybean milk with such soybeans not only has a high pulp yield, but also does not affect the body's absorption of calcium.

Soybeans that can be soaked in small sprouts in 3 days, phytic acid is decomposed during the germination process, and the bean sprouts also add a lot of vitamin C, and then squeeze soybean milk will be rich in nutrition.

How should the beans be soaked and at what temperature?

1 Soaking at room temperature at 20-25 for 12 hours can allow soybeans to fully absorb water, and extending the soaking time will not get better results.

2 However, when the temperature is higher in summer, soaking at room temperature for 12 hours may cause the problem of bacterial overgrowth, which will make the flavor of soy milk worse.

Therefore, it is recommended to soak the beans in the refrigerator. 4 Soaking beans in the refrigerator for 12 hours is about the same as soaking at room temperature for 8 hours, if you think 18 hours is troublesome to operate, you can put the beans in the refrigerator and soak them for 24 hours, which can get the best effect and is very convenient to operate.

Can soybeans be soaked for two days and still make soy milk?

Yes, soybeans are generally soaked for about three days to make the most nutritious soy milk.

Soybeans are a high-protein food with high calcium content, and are rich in lysine and iron, which are easily absorbed and utilized by the body, but also contain a large amount of phytic acid, which affects calcium absorption.

If you drink soy milk squeezed from dried soybeans, the calcium in it can't absorb much at all, which is very wasteful.

Of course, in the process of soaking beans, you need to change the water once a day in the morning and evening to avoid the beans from soaking.

The experiment found that the soybeans soaked in water for three days, and then tested, the phytic acid in it was basically soaked off, and the soybean milk squeezed with such soybeans not only had a high pulp yield, but also did not affect the body's absorption of calcium.

Now that the temperature is gradually rising, it is best to soak some small buds, the phytic acid is decomposed during the germination process, and a lot of vitamin C is added after germination, and then use them to squeeze soy milk, which is of course more nutritious.

Soybeans are a very nutritious food. Folklore has the name of three beans a day, and one egg is left. This indicates that soybeans are highly nutritious.

Soybeans can be eaten in a variety of ways, but they generally need to be soaked early to make them fully flavored. However, if the soak time is too short, the taste is not good, if the soak time is too long, it may sprout and even produce substances harmful to the body.

Generally speaking, the higher the temperature, the faster the rate of soaking soybeans, so the less time it should be soaked. On the contrary, the same is true. If the soaking time is too short, the soybean will not be soaked, and the soybean paddle will be slightly coarser when it is produced and processed, and the taste will not be too good when drinking.

If you soak for too long, not only will buds appear, but also there will be certain substances that harm the body. This is something that should be noted.

Therefore, when soaking soybeans, it is necessary to master a degree, not only to integrate the average temperature standard, but also to control the time, and strive to soak the soybeans to eight achievements, there is no need to completely soak them, in this case, the soybean nutrients are both all-round and fresh, and have not been damaged, which is the best situation.

Speaking of practicality, from the practical point of view, it is basically like this: when the average temperature is 30 degrees - 45 degrees, the time to soak soybeans is 3-1 hour; When the average temperature is between 20 degrees and 30 degrees, it is appropriate to soak soybeans for 4-2 hours. When the average temperature is 7-20 degrees, the time of soaking is 5-3 hours; When the average temperature is -4---6 degrees, the time of soaking is 10---4 hours.

Other circumstances, as appropriate.

The proper way to soak soybeans in vinegar.

1.Prepare raw materials in advance.

If you want to make vinegar-soaked soybeans, you need to prepare plenty of vinegar and some fresh soybeans in advance, and you also need to prepare a glass bottle of the right size in advance. After washing fresh soybeans in cold water, they need to be put into a strainer to dry the water.

2.Soybeans.

Until the soybeans are dried, add an appropriate amount of rice vinegar to the glass bottle and then add soybeans, be sure to pay attention to the soybeans, only put into the glass bottle 1 2 places, because the soybeans will be surging after long-term soaking, if the soybeans are too full, the surging soybeans may make the glass bottle crushed. After about 15 days of soaking, the delicious vinegar-soaked soybeans can be applied.

3.Frequently asked questions.

If you want to dry out the vinegar-soaked soybeans with full color and flavor, choose some fresh soybeans as much as possible, and the edible vinegar must be brewed artificially. Naturally, you can also consider adding some garlic or other seasonings to the vinegar according to your taste.

Vinegar soybeans are a very delicious and delicious choice, in addition to soybeans also contain a relatively rich protein and vitamins and other substances can be digested and absorbed by the body, female friends eat more vinegar soybeans can make their own ** more and more smooth and delicate, but also can reasonably slow down the process of aging, but also can achieve a practical effect of eliminating wrinkles.

How to soak soybeans in sprouts.

1. First of all, take an appropriate amount of soybeans, preferably non-GMO soybeans grown by farmers.

2. Pick out the pebbles and other debris in the soybeans, wash them and soak them. In the process of washing, most of the bad beans that do not like to sprout or are eaten by insects can be removed directly.

3. Soak for 3 5 hours later. Control the clean water and put it in a relatively shallow **.

4. Cover it with a cotton gauze handkerchief with good water absorption. It should be moist, but not to the extent that water can flow. (Be careful to keep the dish in a warm and breathable place away from light).

5. After the next day, open the gauze and rinse it twice a day with water, because it is easy to get sticky in a stuffy environment. Small germs emerge. After rinsing the gauze, cover it and wait for it to germinate.

The temperature is about 24 degrees, 6, and finally wait until about three days for the bean sprouts to grow and can be eaten.

First, sift out the impurities and bad beans inside. Pour into a basin and rinse well. Add warm water at about 30 degrees Celsius. Soak for six hours.

It's easier to soak in boiling water, and you have to close the lid.