China's food culture is the crystallization of wisdom that has been tested for thousands of years and proved to be beneficial and harmless to the body. On this basis, many catering technologies for cooking cooked food have been created and invented, and great importance has been attached to the cooking of food with full color, flavor and flavor. The process of heating will reduce some active enzyme components in food and reduce the adverse effects on the body. For example, soybeans must be cooked, and soybean milk must be cooked thoroughly. This is because soybeans contain some anti-nutritional factors, such as trypsin inhibitor, lipid antioxidant enzyme and phytohemagglutinin. If you drink raw soybean milk before cooking, you will have poisoning symptoms such as nausea, vomiting and diarrhea. Raw soybean milk must be boiled with strong fire, and then boiled with slow fire for 5 minutes, so that harmful substances are completely destroyed and it is safe to drink.