Chinese Food
Corn millet soymilk
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Corn dregs and soymilk? This is the first time. I don't know if the corn residue is too small or our soymilk machine is too old. After pouring out the soymilk, we found that there was a layer of corn residue at the bottom that could not be completely crushed. After being cooked by a soymilk machine, it looks like hard but not hard. It looks like soft but not soft. It's a little bit chewy but not laborious. It tastes soft and waxy without sticking teeth. Rice paste like soymilk is drunk to the end. It becomes chewable soymilk. One soy milk. Two tastes. It's really interesting.
Cooking ingredients
Cooking Steps
Step1:Materials use
Step2:Corn dregs washed with wate
Step3:Millet washin
Step4:Soybeans washed and draine
Step5:Pour each material into the beating barre
Step6:Pour in water. Soak overnigh
Step7:Set the nos
Step8:Power on. Beatin
Step9:End of soymilk machine. Power off. Take the head of
Step10:Pour out for drinkin
Step11:
Cooking tips:You can wash corn residue and millet two or three times. Excessive washing will lead to loss of nutrition. Soymilk and dregs are more nutritious to drink. The taste of dregs can be filtered before drinking. There are skills in making delicious dishes.
