How to make and recipe of original soy milk

Soy milk is a common drink in our daily life, which is rich in nutrients such as plant protein. As people's ideas become more and more diverse, the flavors of soy milk are also increasing. Of course, the most original one is the original soy milk. The production process of original soy milk is not as complicated as other soy milks, and the taste is also the most original. This is also a taste that many people miss very much. Moreover, the preparation and recipe of original soy milk are relatively simpler.

1. Wash the soybeans and soak them in water (the water should cover the soybeans) for 8 hours. Put the soaked soybeans into a juicer, add 500cc of water, and blend into a pulp. Take a gauze bag, pour the blended soy milk into it, and filter out the dregs. Take a deeper pot, pour in the remaining 500cc of water and the filtered soy milk, cook the soy milk over high heat until big bubbles appear, then turn to low heat and continue cooking for 10 minutes until the bean aroma overflows, then turn off the heat. Pour the cooked soy milk into a strainer to remove the residue, which is the original soy milk. Add appropriate amount of sugar according to personal preference and mix well.

2. Prepare all the ingredients. Soak the soybeans, coix seeds and rice in cold water for 6-8 hours in advance. Pour them into the soy milk maker, add water to between the upper and lower water levels, and select five-grain soy milk. After about 20 minutes, the soy milk maker stops working. Use a strainer to filter out the bean dregs, and you can enjoy a cup of thick soy milk. Bean dregs are good things. They can be used to make multi-grain cakes and facial masks. Don't throw them away.

3. Wash the soybeans and soak them in water (the amount of water should cover the soybeans). I usually soak them at night and use them the next morning, which takes about 6 hours. Put the soaked soybeans into a food blender, add about 500 ml of water (usually the ratio of soybeans to water is 1:2), blend into a paste. If you want a delicate taste, blend it several times. Then take a piece of gauze, filter the beaten soy milk with the gauze, and pour it into the pot. Place the pot on the stove, cook over medium heat until the water boils, then continue to cook over low heat for 5 minutes until the bean aroma comes out, then turn off the heat. In addition, for the sake of taste, the cooked soy milk can be poured into a filter to remove the residue, which is the original soy milk. Add an appropriate amount of sugar according to personal preference and mix well.

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