Version 1: pumpkin brown rice soup (pumpkin+brown rice)
Pumpkin is about half a catty. Peel and cut the pumpkin into pieces, add half a cup of brown rice, add water, put it into a soybean milk machine, and choose the whole grain soybean milk mode for beating.
If you like sticky food, you can put a little more brown rice, but not too much.
This will probably take out more than three bowls.
Version 2: Soymilk
A cup of soybeans (the cup is the measuring cup that comes with the soymilk machine, which will be included if you buy the soymilk machine), and water is added.
Usually I don't just drink soy milk. If I make soybean milk, I must have dry food at home, such as biscuits or bread, and at worst, steamed bread. It seems bad to drink soybean milk only on an empty stomach ~
In addition, soybean milk will produce some bean dregs, which most people like to filter out and drink. Sometimes I drink directly without filtering, so it counts as fiber intake.
If I filter out the bean dregs, I usually put them in a bowl and go home at night to make a snack in Hubei: lazy bean curd. To put it simply, bean dregs (add some soybean milk, not dried dregs) are boiled in a pot, Chinese cabbage is cut into pieces, and then boiled with salt, oil and chicken essence. Oil, preferably lard, but I'm too lazy to use salad oil now. You can try it if you are interested, but I can't guarantee that you will like it. I like it anyway.
Version 3: mung bean paste
This is simpler, that is, put the soaked mung beans in water and beat them. The taste is similar to mung bean soup, you can add some rock sugar. I like to do more such things. You can put a bowl in the refrigerator when you come home from work in summer. That's quite pleasant!
I've always wanted to buy a popsicle grinder and get some mung bean paste popsicles myself. You know, I'm just lazy, so this thing has been in the planning stage, but it seems that summer is coming to an end. . .