Soybean milk is a traditional drink of Han nationality in China. The earliest soybean milk was made by Liu An, the king of Huainan in the Western Han Dynasty. Soak soybeans in water, grind, filter and boil. Soymilk is nutritious and easy to digest and absorb. Different from western milk, soybean milk is a kind of food with national characteristics in China, which is very popular all over China.
Soymilk is a favorite drink of China people, and it is also a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and America. Soybean milk is rich in plant protein and phospholipids, and also contains vitamin B 1. B2 and nicotinic acid. In addition, soybean milk also contains minerals such as iron and calcium, especially calcium, which is very suitable for all kinds of people, including the elderly, adults, teenagers and children.
Fresh soybean milk can be drunk all year round. Drink soybean milk in spring and autumn, nourish yin and moisten dryness, and reconcile yin and yang; Drink soybean milk in summer, relieve summer heat and heatstroke, promote fluid production and quench thirst; Drink soybean milk in winter, dispel cold and warm stomach, nourish and strengthen. In fact, in addition to traditional soybean milk, there are many kinds of soybean milk, such as red dates, medlar, mung beans, lilies and so on.
Soymilk originated in China, and it is said that it was invented by Liu An, King of Huainan in the Western Han Dynasty, more than 900 years ago. When Liu An was making an alchemy in Bagongshan, Huainan, he occasionally put gypsum into soybean milk, which became tofu after chemical changes. Tofu came out from then on, and many ancient books recorded it.