Traditional practice of soybean milk

Soybean milk has a high nutritional value and has the title of "Oriental Milk". "Compendium of Materia Medica" records: "Soybean milk can benefit qi and water, control wind and heat, and solve all kinds of toxins"; "Soybean milk is flat and sweet", and fresh soybean milk is suitable for drinking in all seasons. However, soybean contains sapogenin, which is toxic and needs repeated boiling to remove toxicity. In addition, soybean is a high oxalic acid food, so you can't drink too much, otherwise calcium oxalate stones will easily occur.

How to make homemade soybean milk more fragrant is also a coup. You can cook the soybeans first, and then put them into a blender to stir. And make full use of bean dregs, and then add 3-5 cups of water to soften soybean milk juice. These are all good ways to make soybean milk more fragrant and economical.

origin

Ancient books recorded that the origin of soybean milk was 1900 years ago. During his mother's illness, Liu An, the filial son of the Western Han Dynasty, used soaked soybeans to grind into soybean milk for his mother to drink every day. Liu's illness gradually improved and soybean milk was introduced to the people.

nutritive value

Soybean milk is rich in nutrition and has a strong health care function, and its protein content is higher than that of milk. In addition to soybean protein, it also contains calcium, phosphorus, iron, zinc and other 10 minerals beneficial to human body and vitamins such as vitamin A and vitamin B.

In addition, soybean isoflavone and egg fat contained in soybean milk have the functions of preventing cancer, reducing calcium loss of menopausal women, enhancing immunity and delaying physical aging; Moreover, unsaturated fatty acids in soybean milk and stigmasterol, which can reduce cholesterol absorption, can prevent hypertension, coronary heart disease, diabetes and other diseases. Drinking regularly can be said to be beneficial.

Edible method

There are many ways to eat soybean milk. White pulp without any seasoning, sweet pulp with sugar, salty pulp with salt, soy sauce and pickles, and vinegar. Soybean milk is a kind of Chinese nutritious breakfast, which is often eaten with sesame cakes and fried dough sticks. Fresh and bean-flavored soybean milk is the best soybean milk.

Ingredients: half a catty of soybeans and appropriate amount of sugar.

Soymilk practice:

1, wash the soybeans and soak them in water. You can soak them all night in winter, and it would be better if you could sprout some buds. When the temperature is high in summer, be careful not to soak for too long, about 5-8 hours. Don't make it immediately after soaking, you can put it in the refrigerator.

2. Wash the soaked soybeans again and add water to the rice cooker. The ratio is that a cup of soybeans and a glass of water or water can cover soybeans.

Add a glass of water to the outer pot of the rice cooker, just like cooking with the rice cooker. Wait about 25 minutes until the switch automatically jumps. After the soybeans are cooked, turn on the rice cooker and let the soybeans cool.

4. Put a proper amount of cooked soybeans into a blender, add raw water (depending on the amount of water), whip and filter with filter cloth before cooking. Now there is a kind of nylon filter cloth, which is more durable and convenient to use than the traditional filter cloth and can be bought in a bigger market. )

5, bean dregs can also add 3-5 cups of water to knead the soy milk juice and cook it with the previous pulping, so that it can be fully utilized and not wasted.

6. Filter out the floating foam with a sieve (it will be difficult to treat the foam if the soybeans are cooked first), then turn on the low heat and continue to stir (avoid burning) for 5-8 minutes, then add sugar and turn off the heat.

Matters needing attention in making soybean milk:

1. Gleditsia in raw beans is toxic, which can be removed by repeated boiling.

2. Raw soybean milk contains trypsin inhibitor, which can inhibit the activity of human protease and affect the digestion and absorption of protein. But raw soybean milk can be removed as long as it is cooked above 100℃.

3. The cooked soybean milk will appear "false boiling" before it reaches the boiling point. You can cook soybean milk in a larger pot to avoid soybean milk from overflowing the pot surface quickly.

Soybean milk hotpot

Soymilk is not only a breakfast drink, but also a variety.

Paired with seafood and beef, it has no fishy smell of general hot pot slices, and can also soften the meat quality and bring in the faint sweetness of beef. It has a new concept of healthy eating and is very popular.