Mulberry soybean milk(sang shen dou jiang )

Mulberry soybean milk

Introduction:

"Traditional Chinese medicine believes that mulberry is cold in nature, sweet in taste, sour and enters the heart, liver and kidney channels. It has the effect of nourishing blood, nourishing Yin, generating fluid and moistening dryness. It is suitable for vertigo, tinnitus, palpitation, insomnia, white hair, thirst, internal heat, blood deficiency and constipation. Modern research also shows that mulberry has a protective effect on capillaries, can improve its toughness, reduce its permeability, and has the function of prevention and treatment of cardiovascular disease. At present, it is the season when a large number of mulberries will be on the market, but the mulberry jam made last year has hardly moved. Have an idea, and soybean milk together, slowly solve. It's the same with fresh fruit, but I always like fresh fruit. The jam has been boiled for a long time. You might as well boil it again. "

Production steps:

Step 1: Materials

Step 2: wash soybeans and drain

Step 3: pour into the beating barrel of soybean milk machine

Step 4: soak in water overnight

Step 5: add the mulberry jam

Step 6: install the head

Step 7: start beating

Step 8: after beating, pour out and drink

Materials required:

Soybeans: 50g

Mulberry jam: 2 tablespoons

Water: 1200 ml

Note: jam can also be added when soaking beans. If the temperature is high, it needs to be put into the refrigerator to soak in case of deterioration. There are some nutrients in the water of pickled beans, so there is no need to change the water

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Sang Shen Dou Jiang