Soybean milk practice
6? 1 soybean 4 Liang
6? 1 7 cups of water
6? 1 sugar content
Cooking method:
1. Soak soybeans in water for about 6~ 12 hours (the soybeans are submerged for 3 times) until the soybeans swell twice.
2. Add 3 bowls of water to half a bowl of soybeans, and put it into the blender 10 minute.
3. Separate soybean milk with white cloth and remove bean dregs.
4. Add 3 bowls of water to the remaining half bowl of soybeans, and put it in the blender 10 minute.
5. Filter soybean milk with white cloth bag or gauze to remove bean dregs.
6. Boil the soybean milk water with low fire, then cook it with low fire for 10 minute (stirring while cooking), and finally add a proper amount of sugar.
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One is autogenous grinding. This is an ancient pulping method. It will be interesting to get a stone mill and grind soybean milk slowly when you have time.
The second is to use food processors. Crush the soybean quickly, but filter the bean dregs and cook the soybean milk by yourself, paying special attention to the overflow of soybean milk; Because of the cumbersome procedures, it was basically eliminated.
The third is to buy a home-cooked soymilk machine. As long as you put the soaked beans, add water, plug in the power supply and press the start button, you can automatically make cooked soybean milk with rich fragrance and delicious taste in ten minutes. The disadvantage is that you need to invest first, which has many advantages, convenience, simplicity and safety, and low cost. The most important thing is that soybean milk is delicious and nutritious.
Homemade soybean milk
Materials:
Soybean 100g (about two halves), clear water 1 500ml, and rock sugar 75g (about two ounces).
Cooking steps:
(1) Wash soybeans, soak them in frozen water overnight, and then drain them.
(2) Inject 1 000ml of clean water into the blender, add soybeans and grind.
(3) Extrude the soybean milk, put the remaining 500ml of water and bean dregs into a blender to stir, and then extrude the soybean milk (see figure 1-2).
(4) Put the soybean milk and crystal sugar into a deep bowl (see Figure 3), cover it, and cook for 6 minutes on high fire, then you can have a hot drink. Cold drinks taste good when they are cooled in the refrigerator.
In the process of homemade soybean milk, you can also add other kinds of beans such as mung beans and red beans to soybeans. Soymilk made from these mixed beans has various nutrients that complement each other and is more conducive to health.
Self-made soybean milk method
Ingredients: 1 package (500g) of commercially available soybeans, 400g of sugar and some water.
Material changes: soybeans can be made of black beans into black bean milk, and coix seed and soybeans can be made into coix seed milk according to the ratio of 1: 1.
Exercise:
1. Wash the soybeans first and pick out the broken soybeans with poor quality or floating on the water.
Precautions:
I chose at least fifteen minutes for the sake of yield and quality, and finally I know why my aunt chose high-quality soybeans with high feed cost.
2. Soak the soybeans for six hours. After soaking, soybeans will swell and soften. When the water surface is flooded by soybeans, water should be added at any time.
Precautions:
Soft soymilk machine is easier to stir.
3. The water soaked in soybeans can be directly used as water, and put into a blender according to the ratio of one cup of soybeans to one cup of water to stir until it is the finest.
Matters needing attention
The cloth bag is preferably a "straw cloth" with fine holes, so that the filtered soybean milk will not be affected by bean dregs.
4. Wash the filter bag and put it on the cauldron for later use.
Matters needing attention
In order to squeeze out the soybean milk contained in the bean dregs, it is necessary to squeeze the bag with both hands to let the soybean milk flow out.
5. Pour the soybean milk and dregs stirred in the blender into the filter bag for filtration, and squeeze out the raw soybean milk with both hands.
Matters needing attention
Be sure to keep stirring, or the bottom of the pot will be burnt.
6. Cook soybean milk according to the ratio of a cup of boiling water to a cup of raw soybean milk, that is, first boil the boiling water, add raw soybean milk, then turn to low heat and stir constantly.
pay attention to
At this time, it is "fake cooking of soybean milk", and soybean milk will quickly float out of the pot surface, causing a scene that is difficult to clean up.
7. When the bubble boils rapidly, turn off the fire.
At this time, soybean milk has reached the boiling point of real boiling.
8. After adding sugar, turn on a small fire and continue to stir and boil. Turn off the fire.
This is hot soybean milk. When stirred, the fallen bacteria will get enough nutrition in the rich protein, which will lead to corruption.
9. Let it cool naturally after flameout and avoid stirring.
Bean curd skin can be added with a little soy sauce, chopped green onion and wooden rafts to make a delicious and salty side dish.
10. During the cooling process, a layer of "tofu skin" will appear on the surface, which can be gently picked out with chopsticks and put on the plate.
This is iced soybean milk.
After cooling, put it in a clean bottle and put it in the refrigerator for refrigeration.