When it comes to breakfast in Beijing, bean juice is a very special existence. For many people, bean juice stinks, and it is difficult to accept it, but it is also a drink that many people like to drink. Bean juice is fermented from the residue of mung bean vermicelli, so it has a strange smell. If we buy raw bean juice from outside, remember to boil it again and drink it.

1, how to cook the raw bean juice you bought?

After taking out the raw bean juice, put it in a clean pot, add a proper amount of cold water, boil it on high fire, and slowly cook it on low fire. Keep stirring with chopsticks during the cooking process, especially when it is about to overflow the pot. Pay attention to controlling the firepower. After boiling for about ten minutes, the bean juice in the pot can be boiled well.

When cooking raw soybean juice, the ratio of raw soybean juice to water must be controlled. In general, the ratio of raw soybean juice to water should be controlled at around 1:3, that is to say, 100 grams of raw soybean juice should be put into 300 grams. Wash with clear water, and then cook the raw bean juice with a low fire, otherwise the bean juice in the pot will easily turn into tofu. In addition, the bean juice should be kept in a slightly boiling state during cooking. If it is overcooked, it will also affect its taste.

2. How long does it take for raw soybean juice to cook?

After boiling, simmer for about 5 minutes.

It is necessary to pay attention to using casserole to cook soybean milk, and avoid using metal pots such as aluminum pot and iron pot. Because fermented soybean juice will corrode metals, metal ions entering soybean juice will produce solid flocculation and precipitation, which will affect the taste. Raw soybean juice is rich in plant protein and phospholipids, and contains vitamins B 1, B2 and nicotinic acid. Drinking some raw soybean juice properly can help users supplement nutrition.

3. Why does soybean juice stink?

Bean juice is made by fermenting the leftovers after making mung bean starch or vermicelli. Soak mung beans until they can be peeled, then take them out, add water, grind them into fine pulp, and pour them into a large pot for fermentation. Starch sinks at the bottom of the sink, and soybean juice floats on the top. Because it is fermented and has the taste of swill, it stinks to many people and is difficult to swallow. But holding your nose and drinking twice, it feels different.