Soy milk is one of our essential breakfast drinks. Everyone, regardless of gender, old or young, likes to drink it, especially children. When drinking soy milk, they like to put sugar in the soy milk. This kind of soy milk is even more delicious. In the past, everyone drank soy milk, but now there are newer ways to eat soy milk. So what are the four new ways to eat soy milk? Can you drink soy milk without boiling it?

1. New ways to eat soy milk

1. Cook rice with soy milk. Cooking soy milk and polished rice together not only complements each other in nutrition, but also slows down the rise in blood sugar. It should be noted that when cooking rice, the amount of soy milk should be more than the amount of water used when cooking rice with water. For the same 200 grams of rice, if it is cooked with water, just add 260 ml. If it is cooked with soy milk, you have to use 300 ml. After pouring soy milk into the washed rice, stir it to prevent the rice from forming clumps. It should be noted that the soy milk used for cooking rice must be relatively thin. Usually, 20 times the weight of water is enough for 1 times the beans. If the concentration is too high, add water to dilute it. Soy milk that is too thick will easily harden the rice when cooked.

2. Use soy milk to make pasta. Adding some soy milk when making steamed buns, steamed bread and steamed buns will also make them more delicious. Using soy milk and flour to make steamed buns, the amino acids, B vitamins and lecithin in them can make the steamed buns ferment better, taste softer, significantly increase the protein content, be richer in minerals, and have a richer aroma. Of course, in the same way, soy milk and dough can also be used to make steamed buns, bread, hanaki and other pasta.

3. Steam egg custard with soy milk. Use soy milk instead of water to steam egg custard. Be sure to filter the soy milk in advance. After adding soy milk, the protein content of the egg liquid increases, the resulting custard is tender and smooth, and the coagulation efficiency is higher. The ratio of eggs to soy milk is about 1:1.5. You can add other condiments according to your usual habit of steaming egg custard. You can also add shrimp, mushroom strips, chopped green onion, coriander and other ingredients to beautify the dish. It should be noted that the custard should be steamed slowly over low heat to slow down the solidification process so that the taste will be delicate and even.

4. Use soy milk to make soup. Soy milk is actually suitable for making many milky white soups. For example, soy milk can be added to fish soup, broth, hot pot soup, and noodle soup to make the soup more milky, more delicious, richer in texture, and refreshing and not greasy. Compared with adding artificially prepared emulsified condiments such as "white soup essence", adding soy milk has higher nutritional value and does not require any food additives. Adding soy milk to corn soup and glutinous rice soup also has a unique flavor. Soy milk porridge is also a delicacy. After the rice is cooked, add the cooked soy milk, stir well, and cook for another minute or two. The fragrance of rice and soy milk complement each other. Adding soy milk to various salty porridges such as lean meat porridge and fish fillet porridge is also very delicious.

2. Taboos on drinking soy milk

1. Avoid drinking uncooked soy milk

Many people like to buy raw soy milk and heat it at home. When heating, watch When the foam rises, you mistakenly think it is boiling. In fact, this is the rising phenomenon caused by the thermal expansion of organic substances in the soy milk to form bubbles. It is not boiling, but it is not cooked.

Uncooked soy milk is harmful to the human body. Soybeans contain saponins, which can cause nausea, vomiting, and indigestion; there are also enzymes and other substances, such as trypsin inhibitors, which can reduce the body's ability to digest protein; cell agglutinins can cause blood coagulation; urease toxins Substances can hinder the metabolism of iodine, inhibit the synthesis of thyroxine, and cause compensatory thyroid enlargement.

However, after cooking, these harmful substances will be completely destroyed, making soy milk harmless to the human body. The way to prevent soy milk poisoning is to boil the soy milk at a high temperature of 100°C to destroy harmful substances. It should be noted that when cooking soy milk, "false boiling" often occurs, and you must stir it thoroughly with a spoon until it truly boils. If symptoms such as headache and respiratory obstruction occur after drinking soy milk, you should seek medical treatment immediately. Do not delay the opportunity to prevent life-threatening conditions.

2. Avoid beating eggs in soy milk

The reason is that the temperature of hot soy milk is not enough to fully heat the eggs. Eggs can easily contain some pathogenic bacteria and some allergens. If these ingredients are not heated sufficiently and lose their activity, some adverse consequences may occur. Especially for "free-range chickens", the environment for laying eggs is really unfavorable. Hygienic conditions are usually difficult to guarantee, and the possibility of containing pathogenic bacteria is higher.

3. Avoid drinking with medicines

Some medicines will destroy the nutrients in soy milk, such as tetracycline, erythromycin and other antibiotics.

4. Avoid installing thermos bottles

There are substances in soy milk that can remove scale in thermos bottles. Under suitable temperature conditions, using soy milk as nutrients will cause a large number of bacteria in the bottle. After 3 to 4 hours of reproduction, the soy milk will become rancid.

5. Avoid drinking too much

Drinking too much soy milk at one time can easily cause protein indigestion, abdominal distension, diarrhea and other uncomfortable symptoms.

6. Avoid drinking soy milk on an empty stomach

Most of the protein in soy milk is converted into heat in the human body and is consumed, which cannot fully play a tonic role. Drinking soy milk while eating some starchy foods such as bread, pastries, steamed buns, etc. can make the protein in soy milk and gastric juice fully undergo enzymatic decomposition under the action of starch, so that nutrients can be fully absorbed.