In fact, every kind of food has several details worth discussing, some related to health, some related to taste, and some related to culture. The more you know about a certain food, the more you realize it is full of knowledge. Even a bowl of ordinary soy milk is filled with details, knowledge, and the joy that comes from it. Here are a few overlooked aspects of soy milk.
8 Aspects of Drinking Soy Milk
1. Try not to mix in mung beans, rice, etc.
The raw materials should be high-quality soybeans, with a small amount of black soybeans added to make the soy milk darker in color. Adding a few peanuts, walnuts, and other nuts can make the soy milk smoother in texture and slightly more flavorful. Try to avoid adding starchy ingredients such as mung beans, red beans, and rice, as the presence of starch can make the soy milk slightly sticky in texture and the flavor will be masked.
2. The ratio of soybeans to water is approximately 1:18-20
There have been reports claiming that the ideal ratio of soybeans to water is around 1:3, but soy milk made with this ratio has a protein content as high as 8.7%. Combined with the fat and carbohydrates, its thickness can rival that of tofu. According to the "China Food Composition Table," soy milk has a protein content of 1.8%, so the best weight ratio of soybeans to water is 1:18-20.
3. Soak the soybeans for 10 hours in advance
The soybeans need to be fully soaked in order to produce smooth soy milk with low residue. Soybeans should be soaked for more than 10 hours at room temperature. When the temperature is high, they should be placed in the refrigerator or the water should be changed several times to prevent bacterial growth.
4. Adding a little honey is healthier
Soybeans contain very little starch and sucrose, so soy milk has no sweetness. However, adding cane sugar is not conducive to blood sugar control. People who like sweet soy milk can add some honey instead. Honey is a natural sugar, mainly composed of fructose, and has a high sweetness with a small amount. It is relatively healthier. To minimize the damage to the active substances in honey, it is best not to add honey immediately after making soy milk, but to add it when the soy milk has cooled down and is ready to be consumed.
5. Mix with hot milk
This mixing method is often opposed by some enthusiasts of "food incompatibility." However, this practice is not only harmless, but also increases the nutritional value due to complementary proteins. If you don't like the combination of flavors, you can drink them separately.
6. Use leftover soy milk to cook rice
Use leftover soy milk instead of water to cook rice. This not only adds high-quality protein to the rice, but also gives it a good texture. It's a win-win situation.
7. Eat the soybean residue stir-fried
Soy milk can maximize the retention of water-soluble beneficial components in the raw materials, such as raffinose, soy isoflavones, and soy saponins. However, if you want to increase your dietary fiber intake, you have to eat the soybean residue. It can be stir-fried or made into soybean residue rice.
8. Eat soy products together
According to the "Chinese Dietary Guidelines" recommended by the Chinese Nutrition Society, people should consume 30-50 grams of soybeans (dry weight) per day. Drinking approximately 300 milliliters of soy milk a day is roughly equivalent to half of the recommended amount. Therefore, it is recommended that in addition to drinking soy milk, people should also regularly consume soy products such as tofu and soy skin.
