Because raw soybeans are rich in unsaturated fatty acids and plant proteins, these nutrients will be lost more or less after cooking, and the soybean protein in cooked soybeans will also solidify, so it is difficult to make pulp. Even if it is made, it can only be paste and tastes bad.

Before beating soybean milk, select the whole soybean without black spots, and then soak it in clear water for about 6 to 8 hours. It is recommended to soak it at night and use it the next day. During soaking, if there are soybeans floating on the water, it is recommended to pick them out and throw them away.

Soaked soybean milk has high yield and nutrients are easily absorbed by human body. When beating soybean milk, directly filter the soaked soybeans and pour them into the soybean milk machine. Add appropriate amount of water and sugar to mix and beat together.