When I'm ready to whip soy milk the next morning, I always get into the habit of soaking the soybeans the night before. This process can not only allow the beans to fully absorb water and make the soy milk richer, but also reduce the burden on the machine and make the soy milk smoother. Recently, however, during my bean soaking, I noticed something unusually strange that puzzled me.
That night, as I was preparing to wash the soaked soybeans, I noticed something different from usual. Most soybeans absorb the water well and become soft and easy to crush, which is what I would expect from soaked soybeans. However, a few beans were unusually hard, as if they had never been soaked. I picked them up and pinched them gently, but I didn't feel a hint of softening, which contrasted sharply with the other soybeans.
This phenomenon piqued my curiosity. Why do some soybeans change at all during the soaking process? Is it because they are hard and do not absorb water easily? However, during the soaking process, all the beans are soaked in the same water, and they should all be soaked with the same degree of water. So, what exactly causes the anomalous behavior of these beans?
I took a closer look at these anomalous beans in an attempt to find out how they differed from the others. However, they are not significantly different from other soybeans, both in appearance and touch. They are similar in color, size, and shape to other beans without any anomalies. This makes me even more confused as to why they are so distinctly different during the soaking process when there is no difference in appearance.
Perhaps, the answer to the question is hidden inside these beans. Perhaps it's because their internal structure is different from other beans, resulting in differences in their ability to absorb water. However, this raises more questions: why do some beans have a different internal structure from others, is it due to a different growing environment, or is it due to other external factors? These questions make me more confused and eager to find answers.
Although I tried various methods to solve this mystery, I was unable to come up with a definite answer. Perhaps, only professional food scientists can give a reasonable explanation for this problem. But, in any case, this strange phenomenon caused me to think about the bean soaking process and made me realize the complexity and diversity of food. Perhaps, in the process of exploring this question, I will also be able to gain a deeper understanding of the mysteries of food and the relationship between humans and food. #早餐就喝豆浆# #晚上喝杯豆浆# #分享好喝的豆浆# #混合果蔬豆浆# #五谷豆浆配料# #第一次吃咸豆浆# #早餐花生豆奶# #早餐加牛奶绝# #早餐时突发奇想# #和多粥少#
