If you want soy milk to taste delicious, what points should you remember so that the soy milk can be delicate, fragrant and have less bean residue?

Many people think that soy milk sold outside contains too much water and is definitely not nutritious. It is better to make soy milk at home, which is delicious and nutritious. However, the result is disappointing. The soy milk made by yourself is not delicate. It's not fragrant and has a strong beany smell. It's not as delicious as the ones bought from outside. The main reason is that I didn't master the correct method. Nowadays, every household has a wall-breaking machine, which basically supports dry beating. When you wake up in the morning, put in the beans and water, and about half an hour after washing, the soy milk will be ready. Is this how you make the soy milk? If so, don't do it again. When making soy milk, is it better to use dry beans or wet beans? It must be wet beans. They never use dry beans when making soy milk at breakfast restaurants. Today I will tell you how to make soy milk correctly. Friends who like to drink soy milk for breakfast should quickly learn how to do it. It is guaranteed to taste better than the soy milk in the breakfast shop. There are several main points for making soy milk. As long as you master it well, the soy milk will be delicate and fragrant, with high nutrition and less bean residue. It is very convenient to drink and make it anytime. 1. Press soy milk

Prepare 100 grams of soybeans, 1200 grams of water, and appropriate amount of sugar. 1. To squeeze soy milk, you must use wet soybeans, which are actually soaked soybeans. There are also regulations on the soaking time of wet beans. It must be soaked at room temperature for at least 12 hours and at least 18 hours in the refrigerator. How can the soybeans be completely soaked? 2. Why soak beans?

After soaking soybeans, the structure becomes looser after absorbing water and is easily crushed. The particles are smaller, the juice yield is increased, the soy milk is more fine, and the soy milk residue is reduced. If wet beans are used directly, not only will the juice yield be low, but there will also be a lot of soy milk residue. Immediately pour the soaked soybeans into the wall-breaking health machine and add water to squeeze the soy milk? mistake. There is no need to beat the soaked soybeans directly. Although the raw beans have a very strong bean smell and must be boiled before drinking, the beaten soybean milk will also have a fishy smell.

The correct method is to soak the soybeans. Pour the good soybeans into the pot, add some cold water, cook for 10 minutes, and bring the soybeans to a boil. The cooked soybeans have no bean flavor, and the protein content has also changed. They break into pieces when pinched, can be beaten very finely, and the taste also becomes fragrant. Put the steamed soybeans into the wall breaker and add boiling water. How much is it? When making soy milk in a breakfast store, 15 to 20 times of water is added. The water flow of the soy milk itself should be as small as possible, so that it will be rich and mellow, with a ratio of between 1:6 and 1:10. This ratio is for soaked soybeans. 100g of soybeans after soaking is similar to 200g, add 1200g of boiling water.

Close the lid, run the wall-breaking health machine, and make soy milk. Generally, the wall-breaking health machine takes at least 30 minutes, but with boiled soybeans, it only takes 5 to 10 minutes, which is especially convenient. Add an appropriate amount of sugar to the prepared soy milk and mix well, then you can drink it directly. It is delicate and mellow, especially delicious, and there is very little soy milk residue. If you want "no soy milk residue", just filter it. If you want to make soy milk rich in nutrients, you don't have to just use soybeans. You can add a variety of foods, such as jujubes, peanuts, black beans, white fungus, winter melon, etc., all of which can be added. 3. Summary method

Soybeans need to be soaked for 12 hours, and then boiled after soaking, so that the soy milk can be fine and rich. When squeezing soy milk, boiling water must be added, with a ratio of 1:6 to 1:10, to ensure that the soy milk is rich and mellow, shortening the beating time, and preserving a large number of nutrients. To press soy milk, it is not good to use wet or wet beans. Cooked soybeans should be used. You can usually cook some cooked soybeans in advance, pack them in plastic bags, and store them in the refrigerator. When you wake up in the morning, take a bag of cooked soybeans, put them in boiling water and stir for 10 minutes, then you can drink them directly without cooking them.