1. Usage of Jiuyang Soymilk Machine: First, add water between the upper and lower scales marked on the cup, and fill the soaked soybeans to about half the volume of the net cover. Then, gently put the machine head on the cup, plug in the power supply. If it is a multifunctional soymilk machine, press the start button or cooperate with other buttons to compile the corresponding working program, and the machine will start working under the control of a microcomputer until the soymilk is cooked, with automatic power-off and audible and visual alarm. After pouring out the soybean milk, unscrew the net cover to pour out the bean dregs and clean them up in time. The heating pipe and the spill-proof electrode are cleaned on the water pipe and wiped with a cloth. It is as simple as making fresh soybean milk at home with Jiuyang Soymilk Machine. Second, how to make high-quality soybean milk 1. The home soymilk machine should make delicious and good soymilk. The optimal temperature of soymilk when it just boils and contacts the spill-proof electrode is 98℃. Because if it is below 98℃, it may not be cooked well, and the viscosity and rich flavor of good soybean milk will not be cooked. Whether the initial boiling of soybean milk can reach 98℃ is closely related to the size of the bottom hole of the net cover and the amount of pulp foam after the beans are crushed. Because the bottom hole of the net cover must be kept in a scientific size, soy milk foam can be made moderately. Too much slurry will be produced when the bottom hole is too large or too small, which will lead to the short distance between the slurry and the anti-overflow electrode. When heating, the slurry will rise, and it will soon touch the anti-overflow electrode and stop heating, and the temperature will not reach 98℃. On the other hand, when the slurry is less, there is a long distance between the slurry and the spill-proof electrode, and there is enough heating time when heating, so that it can reach 98℃ smoothly. 2. If you want to make high-quality soybean milk, you must cook it for 4-5 minutes on the basis of boiling it to 98℃ for the first time, so that the soybean milk can be cooked thoroughly and has a strong flavor. If you keep cooking for a short time, it will be unfamiliar. If you keep cooking for too long, it will easily volatilize some nutrients, which will be wasted and the soybean milk will not be fragrant. 3. Whether the soybean milk is fragrant or not is related to the number of beans and the degree of crushing. In the case of constant water quantity, silver seeds should maintain a reasonable amount of beans. When the amount of beans is small, the concentration is not high; If there are too many beans, the concentration will not increase, because there are too many beans, the degree of crushing will be affected. If the beans cannot be completely crushed, the parts that are not crushed will be wasted and the concentration will not be increased. Therefore, it is necessary to maintain a reasonable amount of beans, which can not only make high-concentration soybean milk, but also will not be wasted. 4. Whether soybean milk can be cooked thoroughly or not has a lot to do with whether the fine foam in the pulp foam will soon become big foam when cooking. Because of the high density of fine foam, soybean milk boils up, stops heating after touching the anti-overflow electrode, and falls slowly. At the interval between the next heating and the next heating, it immediately rises, touches the anti-overflow electrode, stops heating again, and slowly descends. This vicious cycle makes the real delayed cooking heating time too short, which makes the soybean milk unable to be cooked thoroughly and produce rich fragrance. On the other hand, large foam is just the opposite, with low density, easy to break and fast falling, which makes the cooking and heating time really prolonged, thus making good soybean milk with mature aroma.