Should soybeans be beaten directly after soaking? How to make soy milk fragrant and silky?

After soaking soybeans, don't come directly to beat soy milk, put the soybeans in a pot first, add an appropriate amount of water, and then start cooking. After boiling the water, continue to cook for 15 minutes, wait until the soybeans are fully cooked, you can put them out and take them to beat the soy milk, beat it and add some sugar to drink, so that the soybean milk is very fragrant and silky.

It's not right to soak soybeans directly. Teach you a trick to make soy milk fragrant and silky. The production process.

Wash the soybeans the first day and soak them overnight. On the second day, add the soybeans to the water and boil, and continue to cook for 15 minutes after boiling, and the soybeans can be cooked. Take out the wall breaker, pour the soybeans into the wall breaker together with the boiled water, add rock sugar or white sugar to start the program, and whip at high speed for three minutes.

Soybeans can be soaked directly, and if you hit it directly, the soy milk will be more fragrant, so that the soy milk is fragrant and silky, and you can add some milk when you beat the soy milk, so that the taste of the soy milk will be more delicious!

Yes, hit it directly, filter the soy milk through a filter several times, and put some milk flakes to make the soy milk fragrant and taste good when cooking.

The chef teaches you the tricks of making soy milk.

The child said: I bought a few soy milk at home, but it is not as rich as the alcohol you make, and some people even make it worse than drinking water! At this time, I thought that in order to save costs, many businesses now soak the soybeans and put them into the juicer immediately, and then add a lot of water to make the pulp, and the soybean milk made by this method tastes much worse than what I made.

A few years ago, when I was working in Shandong, I would go to a breakfast shop every day to buy soy milk, and after a long time, I became friends with the uncle who sold soy milk, once I asked him: "Why is the soy milk you boiled more fragrant and stronger than other home cooking, is there anything added," all of them are soaked soy milk immediately into pulp, in fact, when making soy milk, it is wrong to make the soaked soybeans into a pulp immediately, because they can't make the soy milk more fragrant and thicker! ”

Today I will teach you a trick, as long as you understand, make sure that as long as someone drinks the soy milk you made, they will ask you how to make it! Not to mention, since I have learned, I am indeed often asked: "Why is the soy milk you make more fragrant and stronger than others," and Master Hu also gave you this 1 trick.

Raw materials prepared in advance]: 150 grams of soybeans, appropriate cold water, 50 grams of sugar. [The most correct way to make soy milk]:

First, clean the soybeans 1 time, then soak the soybeans in cold water for 6-8 hours until the soybeans are completely swollen and ready to reserve. Put an appropriate amount of water in the pot, boil the water, put the soaked soybeans into the pot, and boil the soybeans for about 10 minutes until the soybeans are very soft in your hands.

Put the soybeans and 1200ml of water into the juicer, squeeze the soybeans into juice, then deliberate, and then leave the juice to reserve. Put the squeezed soybean juice into the pot, boil it red, then put the sugar into the pot, simmer again for 2 minutes, and then drink it.

When boiling soybean milk, you must put the soaked soybeans into boiling water and boil for 10min, because the soybeans are boiled for 10min, the soybeans can become softer, and when we change the juicer to squeeze the soft soybeans, the soybeans can be squeezed more accurately, so that the nutrients in the soybeans are thoroughly combined with the water, so that the juice squeezed out is more fragrant and thicker. Generally, after 150 grams of dried soybeans are soaked, it is most suitable to match 1200ml of water and dust trapping, because this proportion can make the finished soybean milk more fragrant and stronger.

Put the soaked soybeans into hot water and cook for 10 minutes to make the soybeans softer, and then add an appropriate amount of sugar to make the soy milk more fragrant.

When making soybean pulp, you should soak the soybeans the night before, rinse the soybeans and put them in the soymilk machine the next morning.

The soy milk made by adding the right proportion of water expansion will taste better, and you must pay attention to the selection of beans.

Beat soy milk, don't hit the beans directly, add 2 more steps, delicate, fragrant and silky, no residue and no fishy smell, do you usually have the habit of drinking soy milk? Recently, the child has started school, and every day the breakfast should be dry and thin, make some cakes or buns, and make a cup of soy milk, which is nutritious, delicious and trouble-free.

<> soy milk, is what I must drink every day, a cup of breakfast, it is really very enjoyable, the bean flavor is strong, when I beat it myself, the addition is very sufficient, and it is much better than buying outside. Anyway, every day now, I either make a cup of soy milk or a bowl of white fungus soup. Materials:

Soybeans, water, red dates, walnuts, rock sugar The first step, soybeans must be soaked, if you beat them directly with raw beans and dried beans, they are not delicate at all, and you always feel that there is something in your throat when you drink it. Therefore, after picking the soybeans, they need to be soaked in water.

Children like to drink soy milk, beans are rich in nutrients, containing vitamins, minerals, proteins, carbohydrates, etc., which are even better than milk. I usually put a few kinds of beans, nutritionally complementary, using the wall breaker to make soy milk is very simple, make an appointment in advance, get up in the morning and drink it directly, which is very convenient. But everyone found that no, why is the soy milk they beat not delicate enough?

The taste is definitely stronger than what is sold outside, but the taste is not delicate, I feel that there is a lot of bean dreg, and it does not taste fragrant, there is a smell of bean, what is going on? Today's wall breakers all support dry beans, and you can make soybean milk by putting the dried beans directly into it, which is very convenient and saves a lot of trouble. But it is this "convenience" that leads to the bad taste of soy milk.

The taste of soy milk is fine or not delicate, and it has a lot to do with the beans. If you use dried beans, the texture is relatively hard, and it is difficult to beat delicately. Unlike in the past, stone grinding can grind beans into powder, and the wall breaker punches out small fragments, which affects the taste.

Therefore, if you want the soy milk to be delicate and delicious, first of all, the beans must be soaked, and they must be soaked for 12 hours, so that the beans can fully absorb water, and they will be more delicate when they are beaten. But the soaked beans can't be beaten directly, and a skill must be mastered to make the soy milk delicate and silky, without a little okara and fishy smell.

After the soybeans are soaked, the soybean skin must be removed, so that the beating is delicate and there is no fishy smell.

After the soybeans are soaked, the soybeans should be cooked or steamed first, and then put into the wall breaker to beat, so that the soybean milk can be delicate and silky, and there is no beany smell.

The first thing is to soak the soybeans for enough time, and then remove the skin of the soybeans, and the soybean milk will be delicate and silky.

1. Prepare materials: a small handful of soybeans, an appropriate amount of water, and white sugar.

2. Prepare a small handful of soybeans (about 100 grams), pick out the bad soybeans and throw them away, otherwise the soybean milk will smell rotten. Then pour in an appropriate amount of water to wash it, remove the soybeans and put them in a bowl or basin, and pour water to soak them again for one night (8-12 hours).

3. The soaked soybeans will expand and become much larger, take out the soybeans and drain the water for later use.

4. Prepare a clean pot, pour in an appropriate amount of water, and then pour the soybeans into the pot and boil over medium high heat for about 10 minutes.

5. Put the soybeans into the soymilk machine or wall breaker, put in an appropriate amount of water, and press the start balance comma button. The ratio of soybeans to water here is 1:6-1:

12 can be between, you can adjust the ratio according to your own needs, if you want to drink a little thicker, put a little less water, otherwise, put a little more water, and add white sugar to the beaten soybean milk to taste.

Add some edible salt to the beans, and when you are halfway through, add some sugar, which will make the beaten soy milk particularly rich and without fishy smell.

Prepare 20 grams of soybeans, 20 grams of black beans, 20 grams of red beans, 20 grams of peanuts, 20 grams of red dates, and 30 grams of rock sugar.

You can add a little milk or egg to the beans, or you can add some five-spice powder, and then polish it.

Soybeans with soy milk can be soaked in water overnight, and the following is the specific method:

Ingredients: 120 grams of soybeans, 600ml of water

1. Put the soybeans in a container and soak them in water overnight.

2. The next day, add water to the soybeans and put them in the juicer to beat into soy milk.

3. Strain the beaten soybean milk with a gauze bag to remove the bean dregs.

4. Pour soy milk into the pot and bring to a boil over low heat.

5. Skim off the foam with a spoon on the boiled soy milk.

6. Pour the boiled soy milk into the cup and start enjoying.

It is better to soak dried soybeans in soy milk. The soaked soybeans save time when making, grind finely, have less bean dregs, more pulp, thick soybean milk, no peculiar smell, good taste, and the nutrients are easy to be digested and absorbed by the stomach and intestines.

Dried soybeans are relatively inferior to soy milk directly. The unsoaked soybeans are convenient but not a lot of soybeans compared to the soaked soybeans when they are made, the bean dregs are coarse and much, the pulp is less, the soybean milk is light and yellow, there is a peculiar smell and astringent taste, and its nutritional factors contain ingredients that are not good for the body, such as purines and astringent phytic acids.

Soybeans need to be soaked before making.

If you don't soak the beans, the procedure after starting the soymilk machine will be much longer, and the time for heating to promote the beans to absorb water and soften them is actually more electricity-consuming. From the perspective of low-carbon environmental protection or time saving, it is obviously more beneficial to soak beans.

Soaking beans in advance has the following main benefits: first, the taste, the protein will be more uniform after absorbing water, and the taste will be delicate; Second, antinutrients such as tannins and phytic acid in beans will hinder the absorption of minerals, and soaking can dissolve these antinutrients; Third, soybeans are high-protein foods, and the calcium content is very high, if you drink soy milk squeezed from dried soybeans, the calcium in it can not absorb much at all, which is very wasteful. Therefore, the beans should be soaked until soft before beating the soy milk.

Depending on the season, the time to soak the beans varies. 6 9 hours in summer, 8 12 hours in spring and autumn, 11 16 hours in winter.

Soak beans in soy milk with cold or lukewarm water as much as possible. It is not good to use boiling water, and the reason why it is not good is because boiling water will make the flavor of soy milk lighter, probably because boiling water makes some proteins solidify and cannot be precipitated into soy milk. It is common sense that the raw soy milk made from raw beans is poisonous and cannot be drunk directly.

But now some merchants first cook the beans and then grind them into thin soybean paste, also said to be soybean milk, which is obviously mixed up - what paste to the king, Joyoung soybean milk machine is now selling without a net soybean milk machine is typical - and some merchants are grinding into soybean paste and then using boiling water to flush out the soybean milk, and then slightly heated to sell it as a finished product. Because it is boiling water, after brewing out the soy milk, it can maintain a relatively high temperature in the thermos pot, which has a certain inactivation effect on protease (soybean toxin), so they dare to go directly, but it is very unsafe. It's not desirable.

To make soy milk and soybeans, you need to soak them in advance to taste good. If you use dried soybeans to beat soy milk, there is more okara, and the soy milk is not cooked thoroughly, which is not conducive to digestion and absorption. Before beating soy milk, it is best to soak soybeans with sufficient water about 12 hours in advance, so that the soybean milk is finely ground, nutritious, easy to cook through, and conducive to digestion and absorption.

Generally, soak in cold water, and soybeans with boiling water overnight will be bad.

You soak the beans before you go to bed at night, and if it's summer, you can put them in the refrigerator. When you get up in the morning, pour out the water in which the beans are soaked and re-add the water to make soy milk.

Soaking beans in summer should not be too long. The water used to soak the beans should never be used to make soy milk, there are bacteria. You don't need to cover the beans when soaking them. If you want to put it in the refrigerator, you can cover a room of plastic wrap so that it will not absorb odors. You don't need to put it outside.

Now there is a soybean milk machine on the market that can dry beans, which is very convenient, no need to soak beans, when you want to drink it, you can wash it directly and throw it inside, and it will be soy milk in fifteen minutes.

Experts also suggest that it is best to use soaked beans to make soy milk. Because the outer layer of soybeans is a thick layer of fiber that cannot be digested and absorbed by the human body, it hinders the absorption and utilization of soy protein by the human body, and it is difficult to wash it thoroughly if it is not fully soaked. Soaking soybeans before making soybean milk can soften the outer layer, and then after crushing, filtering and fully heating, the digestion and absorption rate of soybean nutrition can be relatively improved.

Moreover, soybeans naturally contain trace amounts of aflatoxin (beany smell), which can be greatly reduced by fully soaking and repeated boiling. Therefore, the soy milk made from dried beans is not as good as the soy milk made from soaked beans in terms of concentration, nutrient absorption rate, taste, and aroma.

Generally 8 to 10 hours is better, I hope it helps you.

Soak the beans in a bowl at night before going to bed, submerge the beans with water, the amount of beans is one cup, just leave it open, no lid.

In fact, there is not much water left to soak beans in the morning, all of which is poured into the soymilk machine, plus an appropriate amount of raw water, it will not deteriorate, and it can be placed in a cool place, such as in the kitchen.