Soaking soybeans in advance has many advantages. The outer layer of soybean is a layer of dietary fiber that cannot be digested and absorbed by human body, which will hinder the absorption and utilization of soybean protein. After soybean is soaked in water, the outer layer will soften, and after sufficient heating and crushing, the digestion and absorption rate of soybean nutrition will be greatly improved (above 90%). At the same time, soybean milk is made after soaking in water, and its pulp yield, taste and fragrance are better than those of soybeans without soaking in water. The soaking time is recommended to be more than 4 hours.

2. The soybeans are steamed first and then stirred, which is safer and avoids poisoning.

As we all know, eating immature soybean milk is easy to cause poisoning, and the reason lies in the method of making soybean milk. Traditional soymilk machines, as well as many other brands of cooking machines, all advocate that raw soybeans should be stirred and crushed before cooking, and they have their own heating function. It seems that heating is particularly convenient, but there are also some hidden dangers, because when soybean milk is heated to 80 degrees, many bubbles will float up, but please note that this is actually a "false boiling" phenomenon, which is the bubbles formed by the expansion of organic matter in soybean milk. It is not that soybean milk is really cooked, but that saponin in raw soybean milk is right. Only at the high temperature of 100 degrees can other harmful substances such as saponin be completely destroyed.

Vitamix cooking machine advocates steaming soaked soybeans before stirring, which completely avoids the phenomenon of "fake cooking" and is safer. Chen Yueqing, a famous nutrition expert in Taiwan Province, repeatedly suggested that soybeans should be steamed and stirred in health programs to avoid physical discomfort caused by drinking "fake boiled" soybean milk. From the taste point of view, the soybean milk steamed first and then stirred is more mellow, and the soybean milk crushed first and then cooked will have a "raw taste".

The ratio of soybean to water is very important. Suggestion 1 go to 5.

Soybean is a very hard substance. If the water is put too little and too thick, it will cause insufficient stirring and it is easy to drink slag. If you put too much water, the taste of soybean milk will be diluted and not fragrant enough. Therefore, when using Vitamix cooking machine to make soybean milk, it is suggested that the ratio of soybean to water is 1 4 or 1 5. Remember to stir with hot boiling water.

4. Properly extend the stirring time to make the taste more delicate.

Because soybeans are hard, it is suggested that the stirring time should be appropriately extended, and it is more appropriate to stir for 2 to 3 minutes, and the high-speed gear (10 gear) of Vitamix cooking machine should be turned on for stirring, which is beneficial to the thorough crushing of soybeans, more delicate taste and the release of nutrients.