2. Put the soybeans into a blender, add 500ml of water, make juice, take a gauze bag, pour the prepared soybean juice, and filter out the bean dregs.
3. Take a deep pot, pour the remaining 500 ml of water and filtered bean juice, boil over high heat until the bean juice bubbles, then turn to low heat and continue cooking for 10 minute until the bean fragrance overflows.
4. Pour the cooked bean juice into the filter screen for filtration, remove the residue, and add appropriate amount of sugar according to personal preference and mix well.
5. Then cut the celery into small particles and fried sesame seeds, sprinkle with celery and sesame seeds, and the fragrant Mengcheng bean juice will be ready.