Why do some people fry soybean milk so fragrant and delicious?

The soybean milk squeezed by some people is fragrant and delicious, which has a lot to do with the tools and ingredients used. The processing flow of household soymilk machine is usually to cook soybeans first and then crush them, so that the lipase in soybeans is destroyed by heating, and there is no hydrolysis and oxidation of fat, so there is no fragrance of soybeans, so we think that soybean milk is not fragrant enough.

The key to making fragrant soybean milk

Whether soybean milk is good or not has a lot to do with tools and ingredients. Let's start with tools. The most practical way to make soybean milk is soybean milk machine. Early soymilk machines were generally rough, and the soybean milk produced had a lot of bean dregs, which greatly affected the taste. The taste after filtration is good, but the concentration of soybean milk is poor because of bean dregs.

You can choose the filter-free, slag-free wall-broken soymilk machine on the market. The produced soybean milk does not need to be filtered, has no bean dregs, and tastes better.

Another important factor is ingredients. If you want to make soybean milk thick, fragrant and smooth, you can't use too much material. Too much will overload the machine, and you can't completely grind all the beans. Dried beans are best soaked in water. Soaked beans will be easier to beat and more delicate to grind. Finally, you can add a little rice or glutinous rice to the soybean to synthesize the taste. You can also use wheat or other rice, and whole-grain soybean milk is also more nutritious.