Soybean milk has always been a traditional delicacy of China people, especially some elderly people. They are not used to drinking milk, but just like it.

because there are many people who like to drink soybean milk, many small household appliances for making soybean milk came into being. From the earliest pulverizer that can only grind soybeans, to the later soymilk machine with one-button operation, to the soymilk machine that can dry soybeans without soaking in high-speed blender now. It can be said that the appearance and continuous progress of these small kitchen appliances have also provided great convenience for our ordinary families to make soy milk at home.

I think besides microwave ovens and rice cookers, soymilk machines have the highest utilization rate.

However, soybean milk ground at home sometimes feels not smooth enough, or the flavor is not enough, or it doesn't taste mellow enough. It always feels less interesting than breakfast shops. This is mainly because you have not mastered these three key points: First, the selection of soybeans

The choice of raw materials for grinding soybean milk is naturally the most important. Only the soybean milk ground from fresh soybeans of that year will have a strong flavor, and if it is old beans, it will have a beany or musty smell. Therefore, it is a key step to choose fresh soybeans in order to make soybean milk delicious.

how to choose fresh soybeans?

1. Look at the fullness of soybeans: soybeans should be full of seeds, the skin should be shiny, the germ of soybeans can be seen, and the moldy spots and husks should be selected out.

2. observation of soaking soybeans: soybeans will swell and become bigger after soaking, and fresh soybeans can sprout. if soybeans that cannot sprout are old soybeans, such soybeans cannot be used. Second, the ratio of soybeans to water

The scarcity of soybean milk has a great relationship with the ratio of soybeans to water. If there are too few soybeans, then soybean milk will definitely have no fragrance, and it will taste tasteless if it is thin soup and scanty water.

If the ratio of soybean to water is too low, such soybean milk will have dregs, which is not smooth enough to drink, and the soybean smell is particularly strong. Therefore, making soybean milk is not making tofu, and the more soybeans, the better.

When making soybean milk in restaurants, the ratio of soybean to water is generally 1:11, which means that one kilogram of soybean can produce 11 kilograms of soybean milk, which is more appropriate. However, the proportion of home-made soybean milk can be adjusted appropriately, and the proportion of home-made soybean milk can be 1:8, so that soybean milk will be particularly thick, and it will not be too smooth because there are too many soybeans. Third, the ingredients matched with soybeans < P > Nowadays, people pursue diversification in diet, so that they can ingest more nutrients, and the same is true for making soybean milk. In particular, the five-grain soybean milk, which has been particularly popular in recent years, is particularly popular with everyone.

There are many ingredients that can be used to grind soybean milk together with soybeans. However, if soybean milk tastes fragrant, it can't be mixed with all kinds of beans, which sometimes backfires. Therefore, it is best to choose only two kinds of beans when grinding soybean milk, and the others are changed to different ingredients.

There are fragrant rice, peanuts, walnuts, sesame seeds, etc., which can add fragrance to soybean milk. Because fragrant rice and peanuts have no peculiar smell and have a natural aroma, it can be said that soybean milk ground with soybeans is very delicious. (When grinding soybean milk with peanuts and walnuts, soak them to remove the skin, otherwise the taste will be astringent.) Fourth, a soybean milk that is often ground at home

The main ingredients: soybeans, fragrant rice, peanuts, adzuki beans and walnuts

How to make it:

1. Soak the soybeans, peanuts, adzuki beans and walnuts overnight, and soak the peanuts the next day.

2. Wash the soaked ingredients with water, wash the fragrant rice clean, then add it into the soymilk machine and press the five-grain soymilk button. When the soymilk machine stops working, filter it with a special filter screen and drink it, which is especially smooth and fragrant. (The dregs of soybean milk grinding are also extremely nutritious, which can be eaten as rice paste and tastes very good.)

When grinding this kind of soybean milk, the amount of soybeans should be highlighted, and other ingredients only need half of the amount of soybeans, or less, just to borrow their taste and nutrition, so there is no need for too much.

Another way to grind soybean milk at home is to steam the soybeans and grind them, so that the ground soybean milk does not need to be filtered, because the cooked soybeans will be fine and residue-free, but the amount made at home is small, so this method is not suitable.