How much water is added to a catty of dried beans to make bean juice is better. First, if you are making tofu, it is basically a catty of dried soybeans, adding about eight kilograms of water, and some may add more, which depends on the craftsmanship of tofu. Some masters can add ten kilograms of water to make a catty of tofu, and the tofu made is very tender, but it is not fragile. This is a technical problem.
Second, when making tofu brain, most of us are a catty of dried soybeans and ten catties of water. The tofu brain made with this ratio, just like egg cake, is very soft and delicious, and it really melts in the mouth!
Third, when making bean juice, you can add more water. I usually put 12 kilograms of water in one catty of dried soybeans. Maybe many friends don't understand. Can the bean juice made with this ratio be delicious? In fact, this worry is unnecessary. Anyone who has made tofu knows that when we make tofu, we need to beat the tofu residue two or three times.
Let's take one catty of dried beans and twelve catties of water as an example: when grinding beans, we use six catties of water for the first time, and put the soaked soybeans in the hopper of the soymilk machine. With the rotation of the soymilk machine, the water and soybeans slowly enter the soymilk machine for pulping. At this time, to control the speed of adding water, we must synchronize with the soybeans, and all the soybeans are ground and the water is added at the same time.
Because the soymilk machine is separated from the pulp residue, we add three kilograms of water to the beaten bean curd residue for secondary beating. After beating, we add the twice beaten bean curd residue into the last three kilograms of water, and then beat it for the third time. This is the complete production process of bean juice.
The first time you beat soybeans, you need to add more water, because the first time the soybeans are pulped more strongly, while the second and third times you beat bean curd residue, you need to add less water. Only when you beat soybeans for three times, the bean juice will taste stronger. If we only beat soybeans once, it will not only produce waste, but also the flavor of the bean juice is not strong enough, so the third beating is still very suitable, so the bean juice will be better. Here, I still recommend a catty of dried beans and 12 jins of water.
Homemade production process of soybean juice:
1, the night before, put an appropriate amount of soybeans in a pot, add twice as much water as soybeans, and soak them. Generally, they will be soaked in 8 hours.
2. In the morning, pour out the water in the soybean soaking basin, rinse the soybeans several times, clean them and pour them into high-speed blender. You can add some red dates, or walnuts and sesame seeds, according to your personal taste.
3. When purified water is added to high-speed blender, I usually use the ratio of 1: 10. I like to drink it lightly. I like the thicker ratio of can 1:8 or 6. This kind is thicker and tastes a bit awkward.
4. If you like something sweet, you can add more sugar. If you don't like something sweet, just drink it directly.
Nutritional value of bean juice Bean juice is made from mung beans. After a series of processes such as hot beans, grinding beans, starch separation and fermentation, starch, bean juice and pulp are finally obtained. Although its appearance is not yang, it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the functions of clearing away heat, warming yang, invigorating spleen, appetizing, detoxifying and removing dryness.