In fact, each kind of food has some details that are worth discussing. The more you know about a certain kind of food, the more you feel it is full of knowledge. The same common bowl of soymilk is filled with details, knowledge and fun. The following are some knowledge of soymilk that is easily overlooked.
First, try not to add green beans, rice and so on.
Raw materials should be made from the finest soybeans, which can be doped with a small amount of black soybeans to make dark, dark-colored soybean milk. Doping with several peanuts, walnuts, and other nuts will make the soybean milk taste more slippery and slightly more fragrant. Try not to add raw materials rich in starch such as mung beans, red beans, and rice. The presence of starch will make the taste of soymilk a little sticky and the taste will be covered.
Second, the ratio of soybeans to water is approximately 1:18-20.
Previous reports have suggested that the ratio of beans to water is about 1:3, but the proportion of protein in soybean milk is as high as 8.7%. Together with fat and carbohydrates, it is thick enough to compare with tofu. According to the "Chinese Food Composition Table", the protein content of soybean milk is 1.8%, so the optimal weight ratio of soybean and water is 1:18-20.
Third, soak 10 hours in advance.
After soaking the soybeans, the soymilk with a smooth mouthfeel can be played, and the slagging rate is low. Soybeans are generally soaked at room temperature for more than 10 hours. When the temperature is high, they should be placed in the refrigerator or changed several times in order to avoid bacterial growth.
Fourth, add some honey to be healthier.
Soybean contains almost no starch and sucrose, so the milk has no sweetness, but adding sucrose is not conducive to controlling blood sugar. People who like sweet soy milk may wish to add some honey. Honey is a natural sugar, with fructose as the main ingredient. It has a high degree of sweetness and is relatively healthy. In order to reduce the damage to the active substances in honey, do not add honey immediately after the soybean milk has been set well, and let it be the best before you let cool and prepare to drink.
Fifth, drink with hot milk.
This method of mixing is often opposed by people who are keen on food. However, this practice is not only harmless, but also increases nutritional value due to protein complementation. However, if you don't like savory flavor, you can drink it separately.
Sixth, leftover milk was made into rice.
Use the remaining soy milk instead of water to make rice. Not only did it add quality protein to the rice, but it also had a good taste. It was just a few shots.
Seventh, bean dregs is fried and eaten.
Soymilk can maximize the retention of water-soluble beneficial ingredients in raw materials, such as stachyose, soy isoflavones, soybean saponin and so on. However, if you want to increase the intake of dietary fiber, you have to eat bean dregs, you can eat it, or you can make rice bean dregs.
Eighth, eat with soy products.
According to the recommendations of the Chinese Dietary Guidelines for Chinese Residents, 30-50 grams of soybeans (dry weight) should be eaten daily. About 300 ml of soy milk is consumed every day, roughly equal to half of the recommended amount. Therefore, it is recommended that everyone should regularly eat soy products such as tofu and soybean hull while drinking milk.