Soaking beans mainly makes soybeans secrete an enzyme, which turns protein into amino acids and polysaccharides into monosaccharides.

Cooking at this time is the most nutritious and has the best taste and flavor.

Soak soybeans for about four hours, then pick them up and put them in a wall-breaking machine, add a proper amount of water, and then grind them into soybean milk.

It should be noted that don't put too much water at a time, you can beat more times and gradually add water, which will help you find the right taste and make better soybean milk.

The proportion of soybean milk, beans and water: it depends.

If soybean milk is made of dried soybeans, the ratio of soybeans to water is generally 1: 12, and 100g of beans is about 1200ml of water.

However, if soybeans soaked in advance are used, the proportion of water will be slightly less, and generally the ratio of wet soybeans to water is equal to 1: 10.

But if you like to drink thick soybean milk or thin soybean milk, you can adjust the proportion according to your own preferences.

How to deal with the bean dregs of soybean milk: The bean dregs are also rich in nutrients, so it would be a pity to throw them away directly. It is suggested that the remaining bean dregs of soybean milk be fermented and put into potted soil as fertilizer, which can make plants grow better.

How to deal with the bean dregs of soybean milk: The bean dregs left after soybean milk can also be used for skin care. Bean dregs can be mixed with honey and then evenly applied to face, hands, neck and other parts.

The mixture of bean dregs and honey can exfoliate and brighten skin tone.