If it is soaked wet soybean, it is suggested that the ratio of wet soybean to water is 1: 10. In addition, it should be noted that the ratio of soybean to water is not fixed, and many times it can be used according to personal taste. Those who like to drink thick soybean milk can put less water, and those who like thin soybean milk can add more water.

Matters needing attention in squeezing soybean milk are as follows:

1, pick beans. A cup of fragrant soybean milk, starting with soybeans. Before making soybean milk, prepare northeast soybean with uniform and full grains and Huang Liang color. Don't choose those bitten by moths. You can tell them with the naked eye. If the beans have holes, don't choose them.

2. soak soybeans. Use as much water as possible when soaking soybeans, because soybeans will become bigger after soaking. Don't put as much water as beans to avoid uneven soaking.

3. Use warm water for soybean milk. When making soybean milk, warm water should be used when soaking soybeans, the best temperature is about 40-50 degrees, but it must be boiled and cooled, otherwise it will easily cause stomach discomfort after eating. Moreover, the water temperature used to make soybean milk is very important, because the water temperature is too low and the soybean milk is not fragrant; If the water temperature is too high, the nutrients of beans will be lost.

4. If you want to eat sweet, use white sugar. Generally speaking, you should use white sugar to make soybean milk, but don't buy baby sugar or powdered sugar, which is not only expensive, but also not as sweet as white sugar.