How to make soy milk delicious, pure. Any tricks? How can you tell if soybeans are good or bad? Exha

I did this, it was super fragrant, it was delicious, that is, soybeans, red beans, barley (anti-inflammatory) were good for the body, and black beans were also put in it. Then beat it into soy milk, and then the most important thing is that my family is beaten twice, the first time is cooked, wait until 20 minutes, don't open the lid, and then beat it again, it is fragrant. Wish.

It is very simple, that is, use soybeans, soybeans, soak the pure with a wall breaker, or directly soymilk machine, add water to break it, and then Brother Huai, cook it and add some sugar to drink.

First of all, the soybeans, the raw materials for soybean milk, should be prepared, and soaked in water overnight in advance. Drain the soaked soybeans, then wash the soymilk machine, and put the drained soybeans in the soymilk machine. After that, water is added to the soymilk machine, and the volume ratio of soybeans to water is 1:

4. That is, four cups of water should be added to one cup of soybeans. Finally, turn on the soymilk machine, wait for the soymilk machine to stop working, put the filtered bean juice in the pot and boil, and then filter the residue with gauze to make it ready.

The method of soybean and soy milk is very simple. You only need to boil the soaked soybeans, wait until the beans are soft, and then pour the boiled soybeans into the juicer for full grinding and hail, and finally you can use the land branch to make soy milk.

When making it, you must put some white sugar, and put the white sugar and other seasonings together to make a very delicious soybean and soy milk.

First of all, Minxiang should wash the soybeans, then put the yellow or nuclear beans into the soymilk machine, and secondly, the soymilk in the soymilk machine should be filtered, and then put some shirts to dig up sugar.

In the process of making, soybeans generally need 70 grams, and then the water should reach 1200 ml, but be sure to soak the soybeans for a period of time in advance.

After soaking the soybeans overnight, put them into a wall breaker to beat them into soy milk, and then add sugar.

I think that when making soy milk, it should be soaked for half an hour in advance, so that the soy milk tastes better and does not smell beany. What can we have for breakfast? Fritters?

Bun? There are also many people who go to Hengdian to eat, just to drink a bowl of fragrant soy milk, in fact, there is no need to drink soy milk, you can make it at home, and the method is very simple, so do you know what tips you want to make soy milk more delicious? Do you know how to make soy milk more delicate and without beany smell?

First, you can soak soybeans in water for a while before beating soy milk.

Some people say that the soy milk they make at home always has a beany smell, in fact, this is normal, because that is the taste of the soybeans themselves, but it is very simple to remove this taste, we can soak the soybeans in warm water for about half an hour in advance when we beat the soy milk, so that the soybean milk will not have the smell of beany. <>

Second, if you want to make the soy milk more delicate, you should beat it twice.

Some people say that the soy milk they beat out has okara, and it doesn't taste smooth, this is also very easy to solve, and if you want to make the soy milk more delicate, you can beat it more, that is to say, we can use the soybean milk machine for the first time to grind for 15 minutes, if the soy milk is not delicate enough, you can change the food processor again, and go through it again in the food processor, so that the soy milk is very delicate and delicious. <>

Third, in fact, the soy milk you make at home is the best.

In fact, I think the problem of Douxing can be solved, but if you don't believe in salted soy milk, you don't have this need at all, because the soy milk you drink outside is not necessarily real soy milk, it is likely to be soy milk made with soy milk powder, and the soy milk we make at home has okara actually shows that we are using real soybeans and genuine soy milk, I think the soy milk in the breakfast shop outside is not delicious at home, and the soy milk you make at home is the best. <>

Cook slowly on low heat and change the water more. During the proofing process of the bean, the cold water is changed many times to allow its impurities to be washed out. To maintain the mellow flavor of soy milk, you can use low heat to simmer it slowly.

Put some sugar in it, add some other condiments into it, and you won't have diarrhea or feel bad when you drink it at this time.

You can heat the soy milk, or cook the beans in water, or you can use the equipment for beating soy milk, pay attention to the skills of making soy milk, and you can use the dry heat method to beat soy milk.

Soak it one night in advance and add enough water when beating the soy milk.

How to choose soybeans, the made soybean milk will be fragrant and smooth, the best nutrition, and the best taste? Soybeans should be large, plump, and better without black spots on them. Don't choose stale beans.

Just like a little fragrant soy milk, you can easily put a few large American almonds when soaking beans, the ratio is about six large almonds in a cup of beans (rice cooker rice cup). If I don't have almonds, I can also use sesame seeds, fresh peanuts, peanuts and almonds in the same proportion, and I usually grab a handful of sesame seeds. (Peel the peanut skin and rub the sesame seeds by hand before soaking.)

Soak the nuts and legumes in a mixture. After soaking overnight, strain the beans and put them in a pot to cook. You can put a little more water, the beans are soft, and it tastes better when beaten.

Duration: Boil the water for 15 minutes.

<> rub the skin of the beans with your hands after straining them out, and when the beans are cooked, the skin is easily removed by hand. Put the peeled beans in a soy milk maker in a blender, add 500ml of water, stir and add some sugar. The blender is provided to usually blend at high speed for one minute and medium speed for one minute.

Because the blender does not have an automatic heating function, people who like to drink hot soy milk are advised to add beans to hot water or stir in the microwave for a minute before drinking. Soy milk that cannot be finished can be drunk chilled for 48 hours.

Soak the beans in water overnight in advance (6-8 hours in summer, 8-12 hours in winter) and stir them into soy milk. There is little okara and it tastes good. Note:

Traditional soybean milk preparation method: The soaked soybean milk is ground into soybean milk (without heating) with a stone mill (wall breaker), and then filtered with gauze to remove the bean dregs (a fine filter can be used), and the filtered soybean juice is put in a pot to boil, which is authentic traditional soybean milk. It should be noted that soy milk will be fakely boiled at around 90 degrees Celsius to look like water is boiling, when in fact it is not, and it should be continued to be heated to ensure that the water temperature is above 100 degrees Celsius for more than 10 minutes.

The kernels of this soybean are very large, and the weight of 100 grains can reach more than 25 grams. In this way, there is very little okara in the soybean milk, which can effectively improve the taste of the soybean milk and increase the pulp yield. Soy milk made from this bean also has a faint sweetness without sugar and does not have the taste of soy like I have eaten before.

Soy milk has almost no soy flavor, which is irresistible for people like me who hate soy flavors.

The standard of good soybeans is not to use old beans, which are soybeans that have been left for many years and have a moldy taste. To use the rice cereal button of the soymilk machine, it is done with one click. The finished soy milk will be fragrant and smooth, and the nutrition is the best.

Of course, you should choose those soybeans that look very plump first, or soybeans that are relatively fresh. Because of the fresh soybeans, the soy milk it beats out has a faint green fragrance.

When we choose soybeans again, we must choose fresh soybeans with full grains, and when making soy milk, we can add some red dates to taste better.

Directly filter soy milk Because there is okara, the taste is not smooth, and it can be filtered with a strainer, but it loses nutrients. It still tastes good without a soy milk maker Cook the beans in a rice cooker and beat it with a blender, which is very good.

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.

The best way to make soy milk is Northeast soybean, which is a non-GMO soybean that selects genetic changes through the survival of the fittest in nature. So as to eliminate the potential harm that genetically modified foods may cause to the human body. Long-term consumption, safe and reliable.

1. First of all, pick the soybeans and wash them. Put some water to soak overnight, and the pulping rate is higher;

2. Early the next morning, pour out the water in which the soybeans are soaked and wash it several times with water;

3. Put the soybeans into the soymilk machine, put the amount of water according to personal needs, and put it in the scale mark;

4. Select whole soybean milk, and the automatic soybean milk machine will make a beeping sound when it is beaten;

5. Beat the soybean milk according to personal preference, with or without sugar.

1. The current practice is to grind soybean milk with soaked raw soybeans, and cooked soybeans can also grind soy milk, but it is not a normal practice, but some people are trying to save trouble. Relatively speaking, it is better to soak raw soybeans and beat soy milk;

2. The vegetable protein in soybeans is incomparable to most plants, and it is easier to be absorbed when broken in its original state.

Proteins have three characteristics:

1. Irreversible; This means that when the soybeans are cooked, they can no longer return to the state of raw soybeans. It's not like some things, it's changed, and it can go back to its original state. For example, the water is still water when it is heated, and it does not change.

2. When it encounters heat, it will be denatured; When it encounters heat and then matures, its properties change.

3. Heavy metals will be denatured; This principle is often used to detoxify, detoxify the poison of heavy metals, such as lead poisoning, mercury poisoning, and drinking milk and soy milk have alleviating effects.

This is the case given several properties of the above proteins. If you cook the soybeans and then beat the soy milk, it should not be the soy milk that was made before, and the absorption will definitely decrease. The advantage of soaking soy milk first is that the protein in the soybeans is fully dissolved and released for absorption.

After cooking, there must be some fine particles formed in the beating, which cannot dissolve water for absorption.

3. How should soybeans be soaked, how long should they be soaked, and at what temperature?

Soaking at room temperature at 20-25 for 12 hours can allow soybeans to fully absorb water, and extending the soaking time will not give better results. However, when the temperature is higher in summer, soaking at room temperature for 12 hours may bring 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.