One. If you make tofu, it's basically a catty of dried soybeans, plus about eight catties of water, and some may add more, which depends on the craftsmanship of tofu. Some old masters can add ten catties of water to make a catty of tofu, and the tofu is very tender, but it is not fragile. This is the technical problem.
Two. When making bean curd, we usually add one catty of dried soybeans and ten catties of water. The bean curd made by this ratio is just like egg cake, which is very soft and delicious, and it really melts in the mouth!
Three. When making bean juice, you can add more water. I usually put 12 Jin of water in one catty of dried soybeans. Maybe many friends don't understand. Can the bean juice made with this ratio taste good? In fact, this worry is unnecessary. Anyone who has made tofu knows that when we make tofu, we need to beat the tofu residue two or three times.
Let's take one catty of dried beans and twelve catties of water as an example: when grinding beans, we use six catties of water for the first time, and put the soaked soybeans in the hopper of the soymilk machine. With the rotation of the soymilk machine, the water and soybeans slowly enter the soymilk machine for pulping. At this time, to control the speed of adding water, we must synchronize with the soybeans, and all the soybeans are ground and the water is added at the same time.
Because the soymilk machine is separated from the pulp residue, we add three kilograms of water to the beaten bean curd residue for secondary beating. After beating, we add the twice beaten bean curd residue into the last three kilograms of water, and then beat it for the third time. This is the complete production process of bean juice.
The first time you beat soybeans, you need to add more water, because the first time the soybeans are pulped more strongly, while the second and third times you beat bean curd residue, you need to add less water. Only when you beat soybeans for three times, the bean juice will taste stronger. If we only beat soybeans once, it will not only produce waste, but also the flavor of the bean juice is not strong enough, so the third beating is still very suitable, so the bean juice will be better. Here, I still recommend that one catty of dried beans and twelve catties of water are better.
On this sunny and beautiful day, first of all, thank you very much for answering this question here. Let me lead you into this question together. Now let's discuss it together.
My answer is: since you mentioned that how much ground bean juice is better for a catty of dried beans? Then I think you should make bean juice for sale. After all, we don't need a catty of dried beans to make bean juice at home, and a catty of dried beans can produce at least a dozen catties of soybean milk. I say this because I have been a breakfast shop for ten years, and I specialize in bean curd and bean juice. I still know the production process and the proportion of materials used in bean juice. According to the proportion I usually use, a catty of dried beans should be around 12 jins of water. When I say this, many friends may say that I make too much bean juice and water, which is not good to drink? In fact, there is a reason for doing this. Let me give you a simple answer.
How much water does a catty of dried beans add to make bean juice?
One. If you make tofu, it's basically a catty of dried soybeans, plus about eight catties of water, and some may add more, which depends on the craftsmanship of tofu. Some old masters can add ten catties of water to make a catty of tofu, and the tofu is very tender, but it is not fragile. This is the technical problem.
Two. When making bean curd, we usually add one catty of dried soybeans and ten catties of water. The bean curd made by this ratio is just like egg cake, which is very soft and delicious, and it really melts in the mouth!
Three. When making bean juice, you can add more water. I usually put 12 Jin of water in one catty of dried soybeans. Maybe many friends don't understand. Can the bean juice made with this ratio taste good? In fact, this worry is unnecessary. Anyone who has made tofu knows that when we make tofu, we need to beat the tofu residue two or three times.
Let's take one catty of dried beans and twelve catties of water as an example: when grinding beans, we use six catties of water for the first time, and put the soaked soybeans in the hopper of the soymilk machine. With the rotation of the soymilk machine, the water and soybeans slowly enter the soymilk machine for pulping. At this time, to control the speed of adding water, we must synchronize with the soybeans, and all the soybeans are ground and the water is added at the same time.
Because the soymilk machine is separated from the pulp residue, we add three kilograms of water to the beaten bean curd residue for secondary beating. After beating, we add the twice beaten bean curd residue into the last three kilograms of water, and then beat it for the third time. This is the complete production process of bean juice.
The first time you beat soybeans, you need to add more water, because the first time the soybeans are pulped more strongly, while the second and third times you beat bean curd residue, you need to add less water. Only when you beat soybeans for three times, the bean juice will taste stronger. If we only beat soybeans once, it will not only produce waste, but also the flavor of the bean juice is not strong enough, so the third beating is still very suitable, so the bean juice will be better. Here, I still recommend that one catty of dried beans and twelve catties of water are better.
The answers to this question shared above are all personal opinions and suggestions. I hope the answers to this question I shared can help everyone.
At the same time, I hope you can enjoy my sharing. If you have a better answer to this question, please share your comments and discuss this topic with me.
Finally, I am here. I wish you all a happy life, a healthy life, a prosperous home and everything, a big fortune every year and a prosperous business. Thank you!
Make soya-bean milk, add one more step, soya-bean milk is fragrant and thick. The owner of breakfast shop has many years of experience in soya-bean milk, which is a traditional drink of Han nationality in China. The earliest soya-bean milk was made by Liu An, the king of Huainan in the Western Han Dynasty. Soak soybeans in water, grind, filter and boil. Soybean milk is very nutritious and easy to digest and absorb. Different from western milk, soybean milk is a food with China national characteristics. Soybean milk is a favorite drink of China people and 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, children and so on. Fresh soybean milk can be drunk in all seasons. Drink soybean milk in spring and autumn, nourish yin and moisten dryness, and reconcile yin and yang; Drink soybean milk in summer, eliminate heat and prevent heatstroke, promote fluid production and quench thirst; Drink soybean milk in winter, dispel cold and warm stomach, nourish and tonify. In fact, in addition to the traditional soybean milk, there are many kinds of soybean milk, such as red dates, medlar, mung beans, lilies and so on. Freshly ground soybean milk, choose beans, soybeans and northeast soybeans. Good beans are dark in color, and then look at whether the size of each bean is even, and you can start buying! Note that the price of beans has gone up and down. You can purchase them in the wholesale market, and the price is about one catty in 3 yuan, one catty in the wholesale market of big black beans from 3.9 yuan to 4.2 yuan, one catty in the wholesale market of mung beans from 3.5 yuan and one catty in the wholesale market of red beans from 4.5 yuan to 5 yuan. Wash raw beans with fresh ground soybean milk and beans twice, and add 5 kg of water per kloc-0/kg of dried beans to soak together; Soak at 35 degrees for 7 hours, and soak at 0/0 degrees in winter 12 hours! Watch the middle part of the bean heart is full, and all the colors are the same. You can take it out and wash it again. The process of pressing freshly ground soybean milk and beans Processing of freshly ground soybean milk and black beans: Add one kilogram of soaked beans with one kilogram of clear water, add 2 grams of defoamer and pour into the pressure cooker, turn on the high fire to open it, spray air 10 minute, turn off the gas when the time is up, wait for the beans to stew in the pressure cooker for 3 minutes and open it, and then take them out and put them in the refrigerator for later use. When grinding soybean milk, you can take out the pressed cooked beans refrigerated in the refrigerator and start the operation. The proportion of soybean milk is roughly as follows (taking a 500ml mug as an example): beans100g, boiled water 385g, white sugar15g. When grinding, add beans first and then inject boiled water and white sugar. Turn on the smoothie machine to continuously beat the button and grind it at high speed for 60~90 seconds, then the pulp can be produced and drunk directly! Tips for making soybean milk 1. When making soybean milk, if you want it to be fragrant and strong, we will soak the soybeans first, then cook the soaked soybeans and paste them. This will make the soybean milk fragrant and strong, and the color is still soy milk, which will be more nutritious. 2. Why do boiled soybeans taste better when they are pulped? Because the bean dregs in soybeans are all broken and mixed with soybean milk, the cooked soybean milk is more fragrant and rich in nutrition. If everyone soaks soybeans and directly pulps them, there will be bean dregs, which will make the taste of soybean milk worse, and there will be some beany smell. Therefore, when we cook soybean milk, we need to cook the soybeans before pulping. 3.150g soybeans weigh about 320g after being cooked. For 550ml of water, 320g soybeans are the most moderate soybean milk. If you like to drink strong, add less water, and if you like to drink thin, add more water. You can coordinate according to the ratio of cooked soybeans to water of1:2.
[Blink of light] [Blink of light] I suggest you keep the ratio within 1: 10. You can adjust the proportion according to the actual situation, and you can add peanuts, walnuts, etc. to taste better! ! [wit] I hope to help you!
Bean juice, is it soybean milk? We call it soybean milk in Northeast China.
Now the weather is cold. When you get up in the morning and drink a cup of hot soybean milk, your stomach will be warm and your whole body will be much warmer.
I grind my own soya-bean milk. It's very convenient to buy a high-speed blender with complete functions. Just choose the items you want to make, such as grinding soya-bean milk and squeezing fruit juice.
Production process:
1, the night before, put an appropriate amount of soybeans in a pot, add twice as much water as soybeans, and soak them. Generally, they will be soaked in 8 hours.
2. In the morning, pour out the water in the soybean soaking basin, rinse the soybeans several times, clean them and pour them into high-speed blender. You can add some red dates, or walnuts and sesame seeds, according to your personal taste.
3. When purified water is added to high-speed blender, I usually use the ratio of 1: 10. I like to drink it lightly. I like the thicker ratio of can 1:8 or 6. This kind is thicker and tastes a bit awkward.
4. If you like something sweet, you can add more sugar. If you don't like something sweet, just drink it directly.
Finally, regular consumption of soy products not only supplements protein, but also has the effect of whitening and strengthening bones.
This should be based on your own taste, light1:7, rich1:6, and add some peanuts in the right amount to make it taste better!
1 kg of soybeans is about 7 to 8 kg of water.
My personal explanation is as follows: