Soya-beanmilk, soybeanmilk in English.

Nutritional Value of Soya-beanmilk

Soya-beanmilk is rich in vegetable proteins and phospholipids, and it also contains vitamins B1.B2 and niacin. In addition, soymilk also contains iron, calcium and other minerals, especially its calcium content, ideal for a variety of people, including the elderly, adults, teenagers, children and so on.

Fresh soymilk can be consumed in all seasons. Drinking soybean milk in spring and fall, nourishing Yin and dry, and reconcile Yin and Yang; drinking soybean milk in summer, heat prevention, thirst quenching; drinking soybean milk in winter, to get rid of cold and warm the stomach, nourishing and tonic.

Soybean milk is a favorite drink of the Chinese people, but also a kind of nutritional food for young and old, in Europe and the United States enjoy the reputation of "plant milk". In fact, in addition to the traditional soybean milk, soybean milk has a lot of tricks, red dates, wolfberry, mung beans, lily, etc. can become the ingredients of soybean milk.

Soybean milk practice

A, wolfberry soybean milk

With: 60 grams of soybeans, wolfberry 10 grams of water 1200 ml.

Method: soak soybeans 6-16 hours, standby. Soaked soybeans and goji berries into the LB soybean milk machine mesh cover, add water to the cup body, start the soybean milk machine, ten minutes of soybean milk cooked into.

Effects: nourishes the liver and kidney, benefits the essence and eyesight, and enhances the immune system.

Second, the secret method of black sesame paste

With: honey 1 spoon, 20 grams of black sesame, 60 grams of soybeans, the amount of water.

Method: soak soybeans for 6-16 hours, standby. Soaked soybeans and black sesame seeds together into the soybean milk machine mesh cover, the cup body according to the provisions of the water, start the soybean milk machine, ten minutes after the soybean milk cooked, slightly cooled after adding honey can be.

Expanded Information:

Cultural Origins

Cultural origins< /p>

Soymilk originated in China and is said to have been invented by Liu An, the King of Huainan in the Western Han Dynasty more than 1900 years ago. When Liu An was concocting pills on Bakong Mountain in Huainan, he occasionally dotted gypsum into the soymilk, which chemically changed into tofu, and tofu has been introduced ever since, which has been recorded in many books.

Freshly ground soymilk was made by Liu An, the king of Huainan in the Western Han Dynasty more than 1,900 years ago, and has a history of nearly 2,000 years. According to legend, Liu An was a filial son, and during his mother's illness, Liu An used soaked soybeans to grind soymilk for his mother to drink every day;

Liu's mother soon recovered from her illness, and since then soymilk has gradually become popular among the people. The freshly ground soymilk was invented in China, made in China, and China has a very authoritative hold on it.