In fact, almost every food has some details worth discussing. Some details are related to health, some are related to taste, and some are related to culture. The more you know about a certain food, the more you feel it is full of learning. Don''t take these learnings as a burden, but be full of the pleasure of inquiry. A bowl of ordinary soy milk is full of details, knowledge, and fun.

　　 First, the raw material should be the best non-genetically modified soybean (soybean). It can be blended with a small amount of black soybeans to make dark soy milk; with a few peanuts, the soy milk tastes smoother and more fragrant. I don’t really like starch-rich seeds such as mung beans and grains. The presence of starch makes the taste of soy milk a little sticky, and the taste of soy milk is also masked.

　　 Second, soaking soybeans also has skills. Soybeans must be fully soaked in order to make smooth soy milk and reduce the residue rate. Generally, it should be soaked for more than 10 hours. When the temperature is high, it should be put in the refrigerator or changed more times to avoid the growth of fungi. Sometimes, if you forget to soak soybeans on time the night before, you can use hot water soaking to shorten the soaking time. On several occasions, the soaked soybeans have not been beaten into soy milk, and sprouts are produced after a few days of water change!

　　Third, now, the household soy milk machine is very good, fully automatic computer controlled, It is basically a fool type, and the noise is not very loud (if it is not at all, it is better not to affect the family sleep). Put the soaked beans in, press the button a few times, wait less than 20 minutes, filter it, and drink the soy milk. The soymilk machine is heated while being crushed, so the heating time is relatively long, which can fully destroy the toxic saponin and phytohemagglutinin that are naturally present in soybeans, without worrying about causing soymilk poisoning (caused by incomplete heating).

Fourth, soybeans hardly contain starch and sucrose, so soybean milk has no sweetness unless it is added with sugar. In the early days, I added a cube of sugar at a time. Although it was not too much, but it accumulated over time. I ran out of a large jar of sugar cubes, so I was a bit worried. Later it was replaced with honey, and the quality of locust honey produced in Dalian was better. Honey is natural sugar, and it is mainly fructose. It has a high sweetness and a small amount, and is relatively healthy. In order to reduce the damage to the active substances in honey, don''t add sugar immediately after the soy milk is beaten. It is best to mix it with honey before cooling it down and preparing to drink it.

　　 Fifth, I am used to drinking soy milk, and the two of them like to drink milk. In order to communicate with each other, sometimes mixed soy milk with hot milk. This kind of mixing method is often opposed by some people who are keen on "food competing", but in fact this method is not only harmless, but also improves the nutritional value due to protein complementation. However, we still drink it separately and don''t like skewers.

　　 Sixth, the remaining soybean milk can be used as rice. Because usually I am the only one who drinks soy milk, soy milk is enough for me to drink 2 meals (two days breakfast). Later, I learned a trick from Teacher Fan and used the remaining soy milk (instead of water) to make rice. Both added high-quality protein to the rice, and disguised so that the two who did not drink soy milk for breakfast had soy milk, and the taste was also good (the viscosity increased slightly).

　　Seventh, soymilk can maximize the retention of water-soluble beneficial ingredients in raw materials, such as stachyose, raffinose, soybean isoflavones, soybean saponins, lecithin, etc. However, because soybean milk filters okara, more dietary fiber is lost. If you want to increase the intake of dietary fiber, you must eat Okara. In the past, my mother''s practice was to eat okara, and the taste was rough. Later, inspired by "soybean milk rice", he simply used okara to make rice. The taste is not bad, the disadvantage is that its shape does not match the rice grains, it is a bit ugly, and it is often protested by my son.

　　 Eighth, according to the recommendations of the Dietary Guidelines for Chinese Residents 2007 of the Chinese Nutrition Society, 30 to 50 grams of soybeans (dry weight) should be eaten every day. I drink more than 300 milliliters of soy milk every morning, roughly equivalent to half the recommended amount. Therefore, my family often eats soy products such as tofu, tofu skin, etc., to ensure calcium intake (especially considering the disadvantages of my low milk intake).