Boiling method of adzuki bean freshly ground soybean milk and mung bean:

As mentioned above, in order to remove the fishy smell, 2g of soda ash is added to each catty of beans, and the pressing time is 2 minutes, then the pressure in the pressure cooker is released in 3 minutes, and the beans are taken out.

Operation process of freshly ground soybean milk with adzuki bean:

When the customer arrives at the store to freshly ground soybean milk, you can take out the pressed cooked beans refrigerated in the refrigerator and start the operation. The proportion of soybean milk is roughly as follows (taking a 511ml mug as an example): 111g of beans, 385g of boiled water and 15g of white sugar. When grinding, add beans first and then inject boiled water and white sugar. Turn on the smoothie machine, continuously beat the button and grind it at high speed for 61~91 seconds, and then you can drink it directly!

The secret recipe of soybean milk is fragrant:

Use a catty of fried chestnut meat and a catty and a half of boiled water to grind it into pulp with a sand shaker and store it in a separate refrigerator. Add a little chestnut pulp to each jar of soybean milk!

The secret recipe of black soybean milk is fragrant:

As mentioned above, when beating black soybean milk in each tank, directly add a little fried sesame seeds and grind them into sesame black soybean milk! The secret recipe of red soybean milk tastes fragrant:

As mentioned above, you can make red soybean milk with red dates. When you beat red soybean milk in each cylinder, add a little red dates! The secret recipe of green soybean milk tastes fragrant:

As mentioned above, in order to taste delicious, you can add some condensed milk!

as for other flavors, just add various flavors to the soybean milk! A little fragrant secret recipe means that you can adjust it according to the tastes of different regions, but it should not be too much, which will affect the naturalness of the overall taste!

the equipment requirements of adzuki bean freshly ground soybean milk store: pressure cooker, gas stove (induction cooker), electric water heater, electric sub-scale, 2~3 commercial high-powered ice shakers (recommended Xiaoyang767), special paper cups with lids for soybean milk, straws, straw boxes and plastic cups with takeout.

Secret recipe of freshly ground soybean milk with red lanterns:

Choose beans with red lanterns:

Soybeans in Northeast China. Good beans are dark in color, and then check whether the size of each bean is even, and you can start buying! Note that the price of beans has gone up and down, and you can also purchase them at our headquarters. The price is 3 yuan/a kilo of national express delivery!

the wholesale price of the headquarters of big black beans is from 3.9 yuan to 4.2 yuan. Package national express! The wholesale price of mung bean headquarters is a kilo lower than that of 3.5 yuan! Package national express! The wholesale price of Red Bean Headquarters is a catty from 4.5 yuan to 5 yuan! Package national express! Mocha bean soaking:

Wash raw beans twice with clean water, and add 5 kg of clean water to soak every 1 kg of dried beans; The weather is 35 degrees for 7 hours, and the winter is 11 degrees for 12 hours! Watch the middle part of the bean heart is full, and all the colors are the same. You can take it out and wash it again. Mocha bean pressing process:

Red lantern soybean and black bean processing: add 2g protein sugar and 1kg water to 1kg soaked bean, then add 2g defoamer and pour it into the pressure cooker, turn on the big fire to open it, and spray for 11 minutes. When the time is up, turn off the gas, wait for the beans to stew in the pressure cooker for 3 minutes and then open it, and wait for the beans to cool down and start grinding!

red lantern and red bean cooking method:

As mentioned above, the time is different. Turn on the big fire and press it for 5 minutes after spraying air.

Red lantern and mung bean cooking method:

As mentioned above, add 2 grams of soda ash to each catty of beans, press for 2 minutes, release the pressure in the pressure cooker for 3 minutes, and take out the beans. Operation process of mocha freshly ground soybean milk:

The proportion of grams of soybean milk per cylinder is as follows: 451g of beans, 1,511g of water and 65g of boiled sugar. When grinding, first inject half cold water and grind at high speed for 61 seconds, then add all boiled water and grind at high speed for 31 seconds, and then you can get the pulp and drink it directly! The secret recipe of soybean milk tastes fragrant:

Use a catty of fried chestnut meat and a catty and a half of boiled water to grind it into pulp with a soybean milk machine, and add 111 grams of chestnut pulp to each jar of soybean milk! Mocha black soybean milk method:

As mentioned above, black beans are directly added with 25g of fried sesame seeds and ground into sesame black pulp! Mocha red soybean milk method:

As mentioned above, you can make red jujube red soybean milk, and add 31 grams of red dates to each jar of red beans! Mocha green soybean milk method:

As above, it tastes delicious, and you can add some condensed milk!

as for other flavors, just add various flavors to the soybean milk!

red lantern store demand: the pressure cooker gas stove provides cups with straw boxes, straws and plastic bags from the headquarters

Now-ground soybean milk technology II

First, pick beans: Northeast big soybeans are preferred, black beans are big black beans, and mung beans are big mung beans

Second, soak beans: mainly depending on the weather and climate, soak for 6 hours at 25-35 degrees, and soak for 8 hours below 25 degrees. Soak for enough time and open a bean with your hand. See that the bean heart is not concave and the bean meat is the same color. You can start pressing the bean. It is best to bite it and hear a crisp sound.

third: bean pressing process: the first choice of kitchen utensils is pressure cooker and gas stove. Note: electric pressure cooker is not good!

1. water adding process: put 778 grams of soaked beans into the pressure cooker and inject 1166 grams of cold water, or gently press the bean flour with your palm when releasing water, and slowly inject cold water, and the water level is the best at half an inch.

2. bean pressing process: firstly, add the Edible Defoamer to 1.555g of soaked beans, put 1.555g of defoamer (defoamer: beans = 1: 1111), and then turn on high heat to press.

3. bean pressing timing process: when the safety wheel of the high-pressure pot cover starts to rotate (the first steam sound is heard), the timing can be started, and the firepower should not be turned down, and the soybeans/black beans are pressed for 1.5 minutes; Pressing mung beans for 2 minutes; Press the red beans for 5 minutes, turn off the fire and wait for 5 minutes to open the lid. If you want to freeze, pour the beans out of the cabbage seeds and freeze them when they are cold. If you don't freeze them, pour them out and put them in a perforated basket.

fourth: batching process: Xinghu Ethyl Maltol

1. Add 1.3g of maltol to 78g of boiling water and stir it into clear water to obtain malt water (maltol: boiling water = 1.2:

51), or use 1.11% of maltol with a disposable spoon and 51g of boiling water. 2. Function: sterilize, lock the fragrance and aggravate the fragrance of beans.

note: this ingredient tastes bitter and astringent, so you can't let it go at will.

2.311g of beans can be added with 1.2g of malt water, which is 1.5 spoon of disposable spoon.

fifth: ingredient process: brown sugar peanut butter

1. 3 grams of brown sugar+5 grams of peanut butter+78 grams of boiling water, pour into a cup, add boiling water, stir and dissolve all together to get brown sugar peanut butter.

2. 311 grams of beans can be put in 8 grams (one spoon at a time is equal to 3 grams)

Sixth, processing into soybean milk: 311 grams of beans +81 grams of sugar +1.2 grams of malt water +8 grams of brown sugar peanut butter +933 grams of water

1. p>2． 311 grams of beans into a mixing tank, add 81 grams of sugar and 1.2 grams of malt water.

2. note: mung beans can be added without malt water, and black beans can be added with sesame paste if they are not afraid of high cost. 1 g of sesame paste can be added with 11 g to make sesame water, and 5 g can be added to each tank!

technology for making fried dough sticks with Yonghe soybean milk

formula:

the formula for making fried dough sticks with Yonghe soybean milk:

5 kilograms of low-gluten fried dough sticks with 3 .5 kilograms of warm water, 95 grams of baking soda, 91 grams of alum, 71 grams of salt, 25 grams of stinky flour and 5 egg whites can be made for 6-17 hours in winter and 3-14 hours in summer. Production:

raw materials: (reference raw materials for making normal fried dough sticks in China)

1 kg of flour (the choice of flour is very important, choose medium gluten flour or ordinary flour, also called special second flour), 25 g of alum, 25 g of baking soda, 15-21 g of salt and 451 g of clear water. Dough preparation: (reference technology for making normal fried dough sticks in China)

(1) Alumen and salt must be ground, weighed in proportion and put into 211 grams of water respectively, and stirred to dissolve them. (2) Dissolve the baking soda with 51g of water.

(3) Put the flour into a pot to form a circle, add alum water, salt water and soda water to mix and react to generate "alum flower" (when the solution is prepared, the foaming sound is normal), and quickly stir by hand to make the flour absorb the aqueous solution as soon as possible. After stirring evenly, the dough of fritters is pounded and tied at least three times, once every 15 to 21 minutes, and the dough is smooth.

(4) When molding, the dough must be uniform in thickness and evenly applied by both hands, so that beautiful and qualified fried fritters can be made. (5) Grasp the temperature of oil when it is mature and keep it between 181-211C C..