The practice of making soybean milk is as follows:

Prepare materials: soybeans, drinking water, sugar

1, soybeans pick impurities, soak in water for one night,

2, soaked soybeans into the cooking machine, add 500 ml of water,

3, stirred into crumbs with the cooking machine, hit the teeny-weeny seconds to stop, and hit it again, and repeat a few times,

4, the hit the dregs of water pour into a deeper pot (organic matter will expand after heat to form bubbles to cause upward rise),

4, to beat the dregs of the water poured in a deeper pot (soybean milk organic matter will be heated after the expansion of the formation of bubbles caused by the upward),

5, and then add 500ml of water to cook together, cooking to keep stirring, bubbles began to bubble on the time to turn off the fire, if the bubble is very strong on the addition of a little bit of cold water to bring down the temperature of the process to 15 minutes,

6, to cook the water, the water, the water, and the water, the water and the water. p>6, the cooked soybean milk with a sieve into another pot,

7, the dregs of the beans back into the pot, and then add 500ml of water boiled for 5 minutes, and then filtered into the pot just containing soybean milk mixture,

8, filtered soybean milk boiled, add an appropriate amount of icing sugar can be drank,

9, and finally you can put the rest of the soybean milk into the refrigerator, each time you drink it before Heating up a little bit on it.