To beat soy milk, some people use dry beans, and some people use wet beans? It's not right, teach you a trick, smooth and no bean dregs
When the children start school, I usually make some steamed buns, steamed buns, pancakes, and a pot of soy milk for breakfast, which the whole family loves to eat. Especially in the early spring morning, the temperature is still relatively low, which is very suitable for drinking some hot soy milk.
The method of soy milk is simple, you can beat it with your favorite beans, such as soybeans, black beans, mung beans, red beans, peanuts, etc., which are rich in nutrients and contain a variety of elements needed by the human body to replenish energy and calories to the body, suitable for all ages. With a soymilk machine and a wall breaker, it is very convenient to make soymilk, make an appointment at night, and the soymilk will be ready after getting up in the morning.
But why do some people make a lot of soy milk and okara, which is not delicate and silky to drink, and the fishy smell is relatively strong?
The main reason is that the method of beating soy milk is wrong. Some people beat the beans directly, and some people soak the beans overnight and then beat them, and the soy milk beaten by these two methods is not very delicious.
Dry beans hit soy milk, the beans lack moisture, the pulp yield is low, there are a lot of bean dregs, the taste is relatively rough, and the beany smell is relatively strong; Although the pulp yield of wet beans is high and the taste is more delicate, the flavor of the beans is relatively light. Today I will talk to you about the correct way to make soy milk, which I learned from a breakfast stall owner, to ensure that the soy milk is delicate and silky, fragrant and delicious, and almost no okara.
Before, I gave the child soy milk, and the child didn't want to drink it after two sips, but recently I used this method to play, and the child drank 2 cups in a row, and I didn't feel that I had drunk enough, so let's learn from me.
【Soybean black soybean soy milk】
Prepare 50 grams of soybeans, 50 grams of black beans, rock sugar, and water.
1. Wash soybeans and black beans with water twice, pick out the bad beans, put the intact beans into a bowl, add some water, soak them overnight, and crush them with your hands.
2. Pour half a pot of water into the pot, bring to a boil over high heat, pour in the soaked soybeans and black beans, cook on high heat for 10 minutes, remove after cooking, and drain the water.
3. Pour the cooked beans into the wall breaker, add an appropriate amount of boiling water, do not exceed the highest water line, cover the lid and beat for 5 minutes to make delicate soy milk.
4. Pour the soy milk into a non-stick pan, simmer for 5 minutes, add an appropriate amount of rock sugar after cooking thoroughly, turn off the heat after stirring and dissolve, and drink it while hot. If it is soy milk with its own heating, add rock sugar or white sugar after beating, stir and dissolve, and you can drink it directly.
【Skill Sharing】
1. Beat soy milk, beans must be soaked. After the beans absorb water and expand fully, the pulp yield will be greatly improved, the okara will also be reduced, and the taste will naturally be delicate and silky.
2. The soaked beans cannot be directly beaten into soy milk, and there is still one step to be done, that is, to cook the beans. When the beans are heated and cooked, the structure of the protein changes, and it can be beaten more delicately. At the same time, it can also remove the smell of beans, so that the flavor of soy milk is stronger. But don't cook it for too long, 10 minutes is fine, otherwise a lot of nutrients will be lost.
3. The ratio of beating soy milk is 1:10, 100 grams of beans are about 200 grams after swelling, you can add 2000 grams of water, but you can not exceed the highest water mark of the soymilk machine, and you can also reduce the amount of water according to your own taste, so that the taste is more mellow.
4. Soy milk must be cooked thoroughly. Beans contain some bad substances, drinking them without cooking them can cause poisoning, and only boiling at high temperatures can destroy this toxin, so cook them for at least 5 minutes.
When beating soy milk in the future, no matter what beans are used, do not beat them directly after swelling, put them in the pot and cook them first, and then beat the soy milk, so that the soy milk will be more delicate and silky, mellow and fragrant, no okara, and the family loves to drink. If you think my article is good, please like, comment, forward, favorite, follow, and see you next time.
Source: Big Mouth Chef