Then filtering, using gauze, which can be bought from Walmart's cloth counter, the filtering process requires two people to cooperate. Soymilk hot boil and cool, pour into a container, the refrigerator can be stored for about 1 week, so that every morning you have soybean milk to drink. Soybean residue do not throw, it is a good thing to eat soybean residue on the laxative and increase the fiber content of food is very good, my practice is to freeze the soybean residue, steamed steamed buns, thawed and added to the surface, the fine grains into coarse grains, steamed out of the steamed buns tastes did not change a lot, eating is still like a steamed bun, and increase the aroma of beans. Before making soybean milk, to pick out the bad beans, insect bites beans, the beans will be cleaned and fully soaked. Bean soaking time is generally 6 to 16 hours, and in summer between 6 to 10 hours is more appropriate. If the beans are soaked for a short period of time, the pulping rate will not be high, and if the beans are soaked for too long, the beans will become rancid.
Good fresh cooked soybean milk should have a viscous feeling, slightly cooled when the surface has a layer of oil skin, there is a strong soybean flavor, drink the smooth taste. Soybean milk is a high-protein food with high nutritional value, but it is also an excellent source of nutrients for bacterial reproduction, especially in the summer, soybean milk is best to drink within 2 hours of making.
There are two other things to be reminded of, one is the production as well as the utensils that hold the soybean milk should be brushed in time to prevent the growth of bacteria. Secondly, raw soybean milk should be fully boiled before drinking, in order to break down the soap toxins and anti-trypsin and other unfavorable components of the human body. First boil with high heat, to be boiled after switching to the fire to maintain simmering for about 5 minutes. Soymilk in the cooking process will appear "false boiling" phenomenon, because the soybean milk foam a lot, it seems as if it has been boiled, but in fact, it is not, so it should continue to boil for a period of time, soybean milk is really cooked How to make soybean milk at home?
Take a number of soybeans, remove the mold and impurities.
Soak the soybeans in water for eight hours, a short time to soak through, a long time the water agent, all affect the rate of pulp.
The ratio of beans and water is 1:10.
Put the soaked beans into the soymilk machine, stirring and cutting, can be more stirring and cutting a few times.
Then filtered, filtering with the cloth should not be too dense or too thin, too dense to filter down, too thin with scum not good to drink.
Cooking soybean milk, when there is foam overflowing, to change to a small fire, kettle at the same time, and use a spoon to raise the soup to stop
boiling, until the foam gradually disappears, do not add cool water.
Contents: Soybean milk
-Soybean 4 two
-Water 7 cups
-Sugar moderate
Cooking method:
1. first soak the soybean in water for about 6 to 12 hours (submerged in soybean surface 3 times) until the soybean puffed up 2 times
2. half a bowl of soybean with 3 bowls of water, put in the blender and beat for 10 minutes
3. p>3. Separate the soymilk from the residue with a white cloth
4. Add the remaining half bowl of soybeans with 3 bowls of water and beat in a blender for 10 minutes
5. Strain the soymilk through a white cloth bag or gauze to remove the residue
6. Bring the soymilk water to a boil over a slow flame and then simmer for 10 minutes, stirring at the same time, and then add in the sugar
.