Soybean milk varies depending on the region, particularly with Beijing soybean milk, which has distinct differences.In some places, such as Shandong,soybean milkis also referred to as soybean milk. A Shandong resident went to Beijing and saw a vendor selling "soybean milk," so he bought a bowl to quench his thirst. However, when he drank it, it was sour. He confronted the vendor, and it turned into a funny situation.

Traditional Beijing soybean milk recipe

Soybean milk is abeveragethat is widely known. Traditional Beijing soybean milk is particularly distinctive and popular. Let's see how it's made, and if there are any secrets involved.

IngredientsPreparation

Green soybeans: 350 grams, water: 3000 grams.Steps:

1. Wash and clean the green soybeans, removing any impurities, then soak overnight and blend into a paste;

2. Strain the blended soybean milk, and save the remaining

soybean pulp. Wrap it in a cloth and add it to the soybean milk;3. Cover the pot and place it in a warm place to ferment for about 7 hours in summer, and longer in winter, until it develops a sour taste;4. Pour the fermented soybean milk into a pot and slowly cook over low heat until it starts to bubble.

About Beijing soybean milk

After learning the traditional Beijing soybean milk recipe, we realized that this soybean milk is fermented, with a sour taste. Many people may not like this type of soybean milk the first time they try it, because its taste is similar to water. However, after drinking it a few times, you will have a different feeling. Some people will gradually like it.

Soybean milk holds a high position in the hearts of Beijingers. Besides "no one who hasn't crossed the Long Wall is a real man," there's also the saying, "If you haven't tried Beijing soybean milk, you haven't really been to Beijing."

Nutritional value of Beijing soybean milkThis Beijing soybean milk is made from green soybeans and fermented, with certain health benefits such as improving digestion, detoxifying, and cooling the body. Especially in summer, it has a very obvious cooling and thirst-quenching effect. In winter, it can relieve irritability, detoxify, and strengthen the body.

Nutritional Value of Soy Milk

This Beijing soy milk is made from green soybeans, fermented, and has certain digestive, detoxification, and cooling properties. In particular, its cooling and thirst-quenching effects are very noticeable in summer, while in winter, it can relieve irritability, detoxify, and invigorate the appetite, and strengthen the body.