In fact, there are several details of almost every kind of food that are worth discussing. Some details relate to health, some relate to taste, and details relate to culture. The more you know about a food, the more you feel it is full of knowledge. Do not regard these studies as a burden but should be full of the pleasure of inquiry. A bowl of ordinary soy milk is full of details, knowledge and fun. [Soybean milk for spring drink]
First, raw materials should use the best non-genetically modified soybeans (soybeans). Can be doped with a small amount of black soybeans, making dark-colored soy milk; doped with several peanuts, the taste of the milk is more slippery and slightly fragrant. I do not like doping with starch-enriched seeds such as green beans and grains. The presence of starch makes the taste of soymilk a little sticky, and the taste of soymilk is also covered.
Second, soaking soybeans is also tricky. Soybeans can be fully immersed to produce a smooth, smooth soybean milk and reduce the slag removal rate. Generally soaked for more than 10 hours, when the temperature is high, it should be put in the refrigerator or change the water several times in order to avoid bacteria breeding. Sometimes, forgetting to soak soybeans on time the night before, you can soak in hot water and shorten the soaking time. On several occasions, soaked soybeans have not been labeled as soy milk. After several days of water changes, sprouts are produced!
Thirdly, nowadays, home soya-bean milk makers are very good, fully automatic computer-controlled, basically fool-type, and the noise is not very large (if not at all, it does not affect the family to sleep better). Put the soaked beans in, press a few buttons, wait less than 20 minutes, filter, soy milk can drink. Soymilk is heated while being smashed, so it takes a long time to heat and can completely destroy the toxic saponin and lectin found naturally in soybeans, without fear of causing soymilk poisoning (incomplete heating).
Fourth, soybeans contain almost no starch and sucrose, so soymilk has no sweetness unless it is sweetened. In the early days, every time I added a cube of sugar, it was not too much, but over time, I couldn't eat a large jar of sugar. I was worried a bit. Later it was replaced with honey, and the quality of nectar produced in Dalian was better. Honey is a natural sugar, with fructose as the main ingredient. It has a high degree of sweetness and is relatively healthy. In order to reduce the damage to the active substances in honey, do not add sugar immediately after the soybean milk has been set. It is best to put it in honey before putting it aside for cooling.
Fifth, I used to drink soy milk, and they like to drink milk. In order to communicate with each other, sometimes the soda milk is mixed with hot milk. This method of mixing is often opposed by people who are keen on food. However, this practice is not only harmless, but also increases nutritional value due to protein complementation. However, we still drink more when we don't like savory taste.
Sixth, the remaining soybean milk can be made rice. Because I usually drink soy milk alone, I have enough soy milk for 2 drinks (two days for breakfast). Later, I learned a lesson from Teacher Fan Zhihong, using the remaining soymilk instead of water to make rice. Not only did it add quality protein to the rice, but it did not eat soymilk in the same way. The two tasted soy milk, and the taste was good (a slight increase in viscosity). It was just a few shots.
Seventh, soymilk can maximize the retention of water-soluble beneficial ingredients in raw materials, such as stachyose, raffinose, soy isoflavones, soybean saponin, lecithin and so on. However, because soybean milk filters bean dregs, it loses more dietary fiber. To eat more dietary fiber, you need to eat okara. In the past, my mother's approach was to eat fried bean dregs and had rough taste. Later, inspired by "soymilk and rice," rice bean was used for cooking. The taste is not bad. The disadvantage is that its shape does not match with rice. It is a bit ugly and is often protested by my son.
Eighth, according to the recommendations of the Chinese Dietary Guidelines for Chinese Residents (2007), 30 to 50 grams of soybeans (dry weight) are eaten daily. I drink more than 300 ml of soy milk each morning, roughly equal to half the recommended amount. As a result, my family often eats soy products such as tofu and bean curd skin to ensure the intake of calcium (especially considering the unfavorable conditions of my milk intake).
Everyone knows that proteins are composed of amino acids. The human body needs a total of more than 20 kinds of amino acids to make up all the proteins we need. Eight of these 20 kinds of amino acids cannot be synthesized by humans and must be taken from food. The complete foods of these 8 kinds of amino acids are very good foods. The protein in this kind of food is called complete protein. The protein in soybean milk is a complete protein. Other eggs, milk, and various meat proteins that we usually eat are all complete proteins. The soy milk protein is one of the few complete proteins in plant foods.
Proteins in plant foods have a big advantage over animal proteins in that they contain less sulfur amino acids. Sulfur-containing amino acids are one of the culprits responsible for the relatively large number of acidic constitutions. The reports on the acidic body should be read by many people and cause many diseases. Therefore, plant protein, but also a complete protein, is very obvious for the health care of modern people. It not only supplements the needs of human proteins, but also prevents many diseases such as many cancers and cardiovascular diseases. The U.S. National Food and Drug Administration recommends daily consumption of 25 grams of soy protein that can effectively prevent cardiovascular disease. So soy milk protein is a very good health food for modern people.
In addition, the amino acids in soybean milk with the amino acids in the rice will make the proportion of amino acids more perfect, so usually drink rice milk is a very good choice.
In the spring, it is the season of yang and qi. When replenishing, it is necessary to pay attention to Yang Yang. At the same time, the spring of liver qi, the liver in the five elements are wood, wood grams of soil, so it is easy to always belong to the function of the spleen, so spring should pay special attention to the replenishment of the spleen. At the same time, wood fire, too prosperous liver and easy to cause heart anger, so it is necessary to get proper yin and pure heart.
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