Chinese Food
About whether it's better to grind soymilk dry soymilk or soaked soymilk
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Soymilk machine is a sharp tool in modern kitchen. I like it very much. In autumn and winter, I have a warm drink in the morning. It's quite warm. Of course, the soymilk machine itself is made for soymilk. But now it has changed a lot of functions. It really benefits us a lot. Although now the soymilk machine is more and more convenient, cleaning is also very convenient, and the function is more and more humanized. In a word, what you want will be designed for you. Very happy. Now the new type of soymilk machine can be used to grind soymilk. But I suggest you soak it in advance. See the tips for details. In addition, we should remind you that the soaking time should not be too long, especially in summer. Beans are easy to break. Beans soaked for too long will be separated from the water slurry. They will also have a sour taste.
Cooking ingredients
Cooking Steps
Step1:Measure a cup of beans with the measuring cup attached to the soymilk machine.
Step2:Soak for about 6 hours. The longest time should not exceed 12 hours. It is recommended to put it in the refrigerator in summer.
Step3:Soak the beans. Add the recommended amount of water (usually between the two lines).
Step4:Choose the function of five grain milk or thick fragrant soybean milk .
Step5:When it's over, the dribble sounds. That's it.
Step6:Over lux (if some machines have the function of avoiding lux, this step will be omitted). Add sugar according to your taste and mix well.
Cooking tips:A small problem - whether the dried beans are ground or soaked in the soy milk. the traditional soaked in the soy milk can improve the yield of soymilk. Compared with ground in the soy milk, the yield of soymilk can be increased by more than 10% after soaking for 12 hours. Within 12 hours, the longer the soaking time, the higher the yield of soymilk. That is to say, soggy beans are good for breaking tissue. They can make the protein and fat in soy milk more refined and release the nutrients better. There will be significant difference in the content of anti nutrition factors. After soaking for 12 hours, soybeans are ground. The tannin content of soybeans is only half of that of the latter. Even soaking for 4 hours will greatly reduce the tannin content. This is because tannins are partially dissolved in the water that soaks the beans. It was found that the longer the time of soaking, the more tannins dissolved in the water. Also. Compared with the soymilk made from instant soymilk
