Soybean milk practice
Soybean 4 Liang
7 cups of water
Proper amount of sugar
Cooking method:
1. Soak the soybeans in water for about 6~ 12 hours (flooded by yellow bean for 3 times) until the soybeans swell twice.
2. Add 3 bowls of water to half a bowl of soybeans, and put them into the blender to beat for 10 minute.
3. Separate soybean milk with white cloth to remove bean dregs.
4. Add 3 bowls of water to the remaining half bowl of soybeans, and put them in the blender for 10 minute.
5. Filter soybean milk with white cloth bag or gauze to remove bean dregs.
6. Boil the soybean milk water with slow fire, then boil it with low fire 10mins (while stirring), and finally add a proper amount of sugar.
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One is self-grinding. This is an ancient pulping method. If you have time to get a stone mill and grind soybean milk slowly, it will be interesting.
The second is to use food processors. Crush soybeans quickly, but filter the bean dregs, and cook the soybean milk yourself, paying special attention to the problem of soybean milk overflowing; Because of its cumbersome procedures, it was basically eliminated.
The third is to buy a home cooking soymilk machine. As long as the soaked beans are loaded, water is added, the power supply is plugged in, and the start button is pressed, cooked soybean milk with rich fragrance and delicious taste can be automatically made in ten minutes. The disadvantage is that you have to invest first, and there are many benefits, which are convenient, fast, simple and safe, and low in cost. The most important thing is that soybean milk is fragrant, delicious and nutritious.
Homemade soybean milk
Materials:
Soybean 1 00g (about 2 halves), clear water10,500ml, and 75g of rock sugar (about 2 ounces).
Cooking steps:
(1) Wash soybeans, soak them in frozen water overnight, and then drain.
(2) Inject 1 0,000ml of clean water into the blender, add soybeans and grind them.
(3) Squeeze out the soybean milk, put the remaining 500ml of water and bean dregs into a blender and stir, and then squeeze out the soybean milk (see figure 1-2).
(4) Put the soy milk and crystal sugar in a deep bowl (see Figure 3), cover it, and cook it for 6 minutes on high heat, then it can be used for hot drinks. Cold drinks in the refrigerator after cooling have a good flavor.
In the process of homemade soybean milk, you can also add other kinds of beans such as mung beans and red beans to soybeans. Soybean milk made from these mixed beans has various nutrients that complement each other and is more beneficial to health.
Home-made soybean milk method
Ingredients: commercially available soybean 1 package (500g), 400g sugar, and some water.
Material change: soybean can be made into black soybean milk by black beans, and coix seed and soybean can be made into coix seed soybean milk by the ratio of 1: 1.
Practice:
1, wash the soybeans first and pick out the broken soybeans with poor quality or floating on the water.
Precautions:
I chose at least fifteen minutes for the quality of production, and finally I know why Aunt Da chose high-quality soybeans with high feed cost.
2. Soak soybeans for six hours. After soaking, soybeans will swell and soften. When the water surface is flooded with soybeans, water should be added at any time.
Precautions:
It's easier to stir the soft soybean juice machine.
3. The water soaked in soybeans can be directly used as water, and put it into the blender at the ratio of one cup of soybeans to one cup of water and stir it to the finest.
matters need attention
The cloth bag is best made of "straw cloth" with fine holes, so that the filtered soybean milk will not be affected by bean dregs.
4. Wash the filter bag for later use and put it on the cauldron for later use.
matters need attention
In order to squeeze out the soybean milk contained in the bean dregs, it is necessary to squeeze the bag with both hands to let the soybean milk flow out.
5. Pour the soya-bean milk and dregs stirred in the blender into the filter bag for filtration, and squeeze out the raw soya-bean milk with both hands.
matters need attention
Be sure to keep stirring, or the bottom of the pot will burn.
6. Boil the soybean milk in the ratio of a cup of boiled water to a cup of raw soybean milk, that is, boil the boiled water first, add the raw soybean milk, then turn to low heat and keep stirring.
pay attention to
At this time, it is a "false boiling of soybean milk", and soybean milk will quickly float out of the pot surface, causing a scene that is difficult to clean up.
7. Turn off the fire when the bubbles are boiling rapidly.
At this time, soybean milk reaches the boiling point of real boiling.
8. After adding sugar, turn on a small fire and continue to stir and boil. Turn off the fire.
This is hot soybean milk. When stirred, the fallen bacteria will get enough nutrients in the rich protein, which will lead to corruption.
9. Let it cool naturally after flameout, and avoid stirring.
Bean curd skin can be added with a little soy sauce, chopped green onion and wood fillets to form a delicious and salty side dish.
10. During the cooling process, a layer of "tofu skin" will appear on the surface, which can be gently picked out with chopsticks and put on the plate.
This is iced soybean milk.
After cooling, put it in a cleaned bottle and put it in the refrigerator for refrigeration.