The practice of traditional soybean milk

1. Traditional manual method: 1. Soybean prototype II. After soaking for 5~6 hours, 3. Grind 4 with a blender. Stir and cook over medium heat. Filter the finished product and bean dregs. Put the essentials of cooking soybean milk into a blender and grind it, then you can cook it in the pot. If the ground soybeans are not filtered first and cooked with bean dregs, the bean dregs are easy to deposit on the bottom of the pot and burn, which will make the soybean milk have a burnt taste. It is troublesome to keep stirring when cooking, but the cooked soybean milk is delicious. The experienced owner of soybean milk shop told us that it is best to cook soybean milk several times more when cooking, which can remove the green taste of beans. Soymilk comes out when it is boiled. At this time, turn off the fire first, let the soybean milk cool for a while, and then increase the fire. It will taste better after cooking for two or three times.