Stone mill soybean milk (traditional craft, nutritious and delicious)

Stone mill soybean milk is a kind of soybean milk made by traditional technology, and its nutritional value and taste are better than those made by machine. The following are the production steps of stone mill soybean milk:

Prepare beans

First, you need to prepare beans. Generally speaking, soybean is the most commonly used bean, but other beans can also be used, such as mung beans and black beans. Soak the beans in water, preferably overnight, so that the beans can be easily ground into soybean milk.

Grinding soybean milk

Put the soaked beans in a stone mill and add a proper amount of water. Then, start grinding soybean milk. The time for grinding soybean milk should be adjusted according to the types of beans and the performance of the stone mill, and it is generally about 20-30 minutes.

hot

Pour the ground soybean milk into the pot and heat it until it boils. In the process of heating, it is necessary to constantly stir to prevent the soybean milk from pasting at the bottom or spilling out of the pot.

special flavour

Pour the cooked soybean milk into a container, add some seasonings such as sugar or honey, and adjust it according to personal taste. If you like soybean milk with delicate taste, you can also add some vegetable oil or milk powder.

Nutritional value of stone mill soybean milk

Stone mill soybean milk has high nutritional value and is rich in protein, vitamins, minerals and other nutrients. Among them, soybean protein is a kind of high-quality protein, which can provide essential amino acids for human body. In addition, soybean milk is rich in minerals such as calcium, iron and zinc, which helps to promote bone development and supplement trace elements needed by the human body.