Soy milk is an indispensable dish in continental breakfast. However, if homemade soy milk also feels that the taste is not fine, there are residues remaining, and the flavor is not as good as that of commercially available products, how can it be improved? The purpose of this article is to introduce how to make nutritious soy milk in home cooking, which is mellow, silky and non-astringent, and suitable for summer drinking.
The importance of material selection
First and foremost, choosing the right ingredients is crucial. The ratio of soybeans to peanuts, the main ingredient of soybean milk, is 5:1, and it is recommended to use peeled peanuts, which will make the soymilk richer in color and more delicate in taste. The processing method of peanuts can be selected according to personal taste, but the aroma will become more intense after soaking. In addition, white fungus and millet are used as auxiliary ingredients for soy milk, and a quarter of them can be taken respectively. In addition to enhancing the nutritional value of soy milk, the addition of these materials can also enrich the taste level of soy milk.
The next step is the core step of soy milk production - steaming. Soybeans and peanuts are steamed in a steamer, which not only makes the raw materials smoother and more delicate, but also enhances the aroma, and can also shorten the time required for subsequent boiling. After steam processing, the nutrients of the bean products are more fully preserved. In addition, it is more convenient to have a wall breaker with a heating function in the home, which can realize grinding while cooking, eliminating the cumbersome process of separate heating.
When making soy milk, be sure to use a wall breaker that supports the function of soy milk. This will make the soy milk more delicate. If you are using a blender or a wall breaker without a hot drying function, you need to cook the beaten soy milk in a pot and filter it again before cooking to remove the unbeaten okara. This treatment ensures a smooth and grain-free taste of soy milk.
The art of seasoning To enhance the taste of soy milk, seasoning is crucial. If you prefer sweetness, you can add two rock sugars to the soy milk; Those who don't like sweetness can enjoy the aroma of its original flavor. If you want to make the soy milk more mellow, you can add an appropriate amount of pre-baked white sesame seeds, which not only increases the aroma but also enriches the taste level. Especially when the unique flavor of brown sugar combined with sesame seeds is given, the taste will be even better.
The production of commercial soy milk is skillful. Beans should be soaked on the eve of the week, with a ratio of soybeans to peanuts of 4:1. After soaking, it is placed in a steamer and steamed for about 30 minutes, which can not only make its taste more delicate, but also shorten the boiling time. Commercial soy milk is often used as a meal companion, so it should not be too thick, so as not to affect the taste and cooling effect.
The change of seasons Soy milk can change its flavor depending on the season. In summer, it is better to choose a clear and refreshing type, and in winter, try to add glutinous rice or rice to soy milk to achieve a viscous and smooth effect that is not easy to cool, which is more suitable for the needs of the early morning in winter.
Tips: Here, a few tips. When making soy milk, be sure to use fresh soybeans and peanuts to make the soy milk more aromatic. At the same time, please pay attention to the moisture ratio, too much or too little will affect the flavor and texture of soy milk.
summary In summary, to make soy milk at home with a smooth and delicate taste, it is important to choose high-quality ingredients, accurately control the steaming, and grinding and seasoning steps. By grasping the above points, you can successfully cook delicious soy milk at home. In addition, this type of soy milk is rich in a variety of nutrients that can not only meet your health needs, but also add flavor to your breakfast.
On the occasion of summarizing, I would like to ask you one thing: in the process of making soy milk at home, whether there are any unique tips or tricks, please share your experience in the comment area. Please also give likes and forwards.