How to cook soy milk without sticking to the pan How to cook soy milk without sticking to the pan

The method is very simple, just add an appropriate amount of water to the pot before boiling soy milk.

The reason is very simple, the paste pot is caused by the soy protein in the soy milk attached to the bottom of the pot, and adding water with a density greater than the soy milk can make the soybean milk float on the water surface, and the soybean milk is naturally not easy to paste the pot without touching the bottom of the pot.

So how should soy milk be cooked to be cooked?

When the raw soy milk is heated to 80 90, there will be a large amount of white foam, many people mistakenly think that the soy milk has been cooked at this time, but in fact this is a "false boiling" phenomenon, the temperature at this time can not destroy the saponin substances in the soy milk.

The correct way to cook soy milk should be to continue heating for 3 5 minutes after the "false boiling" phenomenon occurs so that the foam disappears completely.

Some people cook the soy milk several times for the sake of insurance, so that although the harmful substances in the soy milk are removed, it also causes the loss of nutrients, so the cooking of soy milk should be just right and the heating time should be controlled.

Before boiling soy milk, just add an appropriate amount of water to the pot first.

The paste pot is caused by the soy protein in the soy milk adhering to the bottom of the pot, and adding water with a density greater than the soy milk can make the soybean milk float on the water surface, and the soybean milk is naturally not easy to paste the pot without touching the bottom of the pot.

Boil soy milk over high heat, and when you just hit **, you should use a spoon to stir constantly, so that the soy milk in the pot "turns up" and then cover the pot. Stir when the soy milk is about to boil, so that the cooked soy milk will not stick to the pan.

Rub the pan with a small slice of ginger so that it cooks without sticking.

Before boiling soy milk, just add an appropriate amount of water to the pot first. The reason is: the paste pot is caused by the soybean protein in the soybean milk being attached to the bottom of the pot, and adding water with a density greater than the soybean milk can make the soybean milk float on the water surface, and the soybean milk is not easy to paste the pot without touching the bottom of the pot.

Bean syrup is a favorite drink of Chinese people, and it is also a nutritious food for all ages, enjoying the reputation of "plant milk trail rolling" in Europe and the United States. Soy milk is rich in vegetable protein and phospholipids, as well as vitamins and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium it contains, which is very suitable for various groups of people, including the elderly, adults, teenagers, children, and so on.

Fresh soy milk can be drunk in all seasons. Drinking soybean milk in spring and autumn nourishes yin and moistens dryness, and reconciles yin and yang; Drink soy milk in summer to dissipate heat and prevent heatstroke, and quench thirst; Drink soy milk in winter to dispel cold and warm the stomach, nourish and nourish. In fact, in addition to the traditional soybean milk, there are many tricks of soy milk, such as red dates, wolfberries, mung beans, lilies, etc.

1. Put a few peanuts together and grind them together and then cook, which not only makes the soybean milk taste better, but also reduces the probability of pasting the pot;

2. Add a little water to the pot before boiling the soy milk, and then put the soy milk in the pot to boil. The reason is very simple, the paste pot is caused by the soy protein in the soy milk attached to the bottom of the pot, and adding water with a density greater than the soy milk can make the soybean milk float on the water surface, and the soybean milk is naturally not easy to paste the pot without touching the bottom of the pot.

3. When the raw soybean milk is heated to 80 90, there will be a large amount of white foam, many people mistakenly think that the soybean milk celery has been cooked at this time, but in fact this is a "false boiling" phenomenon, and the temperature at this time can not destroy the saponin substances in the soybean milk. The correct way to cook soy milk should be to continue heating for 3 5 minutes after the "false boiling" phenomenon occurs so that the foam disappears completely. Some people cook the soy milk several times for the sake of insurance, so that although the harmful substances in the soy milk are removed, it also causes the loss of nutrients, so the cooking of soy milk should be just right and the heating time should be controlled.

When the soy milk first started to "fake boil", put a little soybean oil in the pan, of course, it is best to use aged oil. The main purpose of this method is to prevent soy milk from splashing on the pot, and we all know that soy milk likes to paste when it is in the pot.

1. Put a few peanuts together and grind them together and then cook, which not only makes the soybean milk taste better, but also reduces the probability of pasting the pot;

2. Add a little water to the pot before boiling the soy milk, and then put the soy milk to cook in the pot.

3. When the raw soybean milk is heated to 80F to 90 degrees Celsius, there will be a large amount of white foam, many people mistakenly think that the soybean milk has been cooked at this time, but in fact this is a false boiling phenomenon. The main purpose of this method is to prevent the soybean milk from being flipped into the pot, and the soy milk is easy to paste when it is flopped.

4. First put a small amount of soybean oil or vegetable oil into the pot, shake it well, heat the pot with fire, and then pour the soybean milk into the pot, which will not paste the pot.

Soybean milk, also known as soybean milk and soy milk, is a traditional drink of the Han nationality in China, and the earliest soybean milk was made by Liu An, the king of Huainan in the Western Han Dynasty. Soybean milk is simple to make, soybeans are soaked in water, then ground, filtered, and boiled; Soy milk is very nutritious, easy to digest and absorb, and has the effects of strengthening the body and preventing diabetes. Different from Western milk, soy milk is a very Chinese national food and is widely popular in Chinese areas.