How to cook soy milk without making it mushy

Soy milk is our standard breakfast. When we sit down to eat, we will also have some soy milk and fried dough sticks. Soak the fried dough sticks in the bowl filled with bean fragrance, then take a bite and your stomach will be satisfied. It is not difficult to make soy milk, the main ingredient is soybeans. But it is worth noting that soy milk is difficult to cook and can easily become mushy. So is there any way to prevent the soy milk we cook from becoming mushy?

When you cook soy milk at home, the milk will bubble up after a while, and if you don't do it right, it will easily get stuck in the pot. Today I will teach you some tips for cooking soy milk, which will completely solve the problem of burning the pot.

1. Tips for cooking soy milk without getting stuck in the pot

1. Grind a few peanuts before cooking, which not only makes the soy milk taste better, but also reduces the chance of sticking to the pot;

2. Before cooking soy milk, add a little water to the pot, and then put the soy milk in the pot to cook. The reason is simple. The pot gets stuck because the soy protein in the soy milk adheres to the bottom of the pot. Adding water with a higher density than the soy milk can make the soy milk float on the water surface. The soy milk does not touch the bottom of the pot, so it is not easy to get stuck.

3. When raw soy milk is heated to 80℃~90℃, a large amount of white foam will appear. Many people mistakenly believe that the soy milk is cooked at this time, but in fact this is a "false boiling" phenomenon. The temperature at this time cannot destroy the saponin substances in the soy milk. The correct way to cook soy milk is to continue heating it for 3 to 5 minutes after the "false boiling" phenomenon occurs, so that the foam disappears completely. To be on the safe side, some people cook soy milk repeatedly. Although this removes harmful substances in the soy milk, it also causes the loss of nutrients. Therefore, the soy milk must be cooked just right and the heating time must be controlled. When the soy milk starts to "falsely boil", add a little soybean oil into the pot. Of course, it is best to use aged oil. The main purpose of this method is to prevent the soy milk from bubbling over the pot. We all know that soy milk loves to get mushy when it bubbles over the pot.

4. Cook in a double boiler, or steam instead of boil;

5. Pour a small amount of soybean oil or vegetable oil into the pot, shake it well, heat the pot with fire, and then pour the soy milk into the pot, it will not become mushy;

6. Try boiling the beans first, then beating them, and then cooking them.

2. How to make your own soy milk

1. Soak soybeans in water for about 6 to 12 hours (covering the soybean surface 3 times) until the soybeans swell to 2 times their original size.

2. Add half a bowl of soybeans and 3 bowls of water, put them into a blender and blend for 10 minutes.

3. Use white cloth to separate the soy milk from the dregs.

4. Add 3 bowls of water to the remaining half bowl of soybeans and blend in a blender for 10 minutes.

5. Filter the soy milk with a white cloth bag or gauze to remove the dregs.

6. Bring the soy milk water to a boil over low heat, then simmer for 10 minutes (stirring), and finally add appropriate amount of sugar.

3. Health Tips: Undercooked Soy Milk is Toxic

If soy milk is consumed without being fully cooked, symptoms of poisoning such as abdominal pain, diarrhea and vomiting will occur.

Because soybeans contain trypsin inhibitors, lectins, saponins and other substances. These toxic substances are relatively heat-resistant. If people eat half-cooked soy milk and uncooked soybean powder, they may cause poisoning. The symptoms include nausea, vomiting, abdominal pain, bloating and diarrhea after consumption, and in severe cases it can cause dehydration and electrolyte imbalance. Mild cases can usually heal on their own within 3 to 5 hours, while severe symptoms may last for 1 to 2 days.

To prevent poisoning from drinking soy milk, the soy milk should be boiled thoroughly. Usually, when the soy milk in the pot begins to foam and boil, the temperature is only 80-90℃, which is not enough to completely destroy the toxins in the soy milk. At this time, you should reduce the heat to prevent the soy milk from overflowing. Continue boiling for 5 to 10 minutes to completely destroy the toxic substances in the soy milk.