Corn cooked soybean milk(yu mi shu dou dou jiang )

Corn cooked soybean milk

Introduction:

"At the end of the corn season, the corn cobs chew like molars. Although coarse grain is good, it's not easy to digest. How rotten is it to chew, it won't increase the burden on the stomach? This kind of corn cob is best not to chew, and how to solve it? Mountain people have their own tricks. Beat it into soybean milk together, beat it finely, and then heat it to gelatinize. It will not hurt the stomach, but nourish the stomach. Ripe corn with ripe soybean, the aroma of corn and soybean alternate

Production steps:

Step 1: Materials

Step 2: soak soybeans in water overnight

Step 3: pour into soybean milk machine

Step 4: add corn kernels

Step 5: add water

Step 6: the water surface does not exceed the waterline

Step 7: install the head

Step 8: activate total nutrition

Step 9: end of beating

Step 10: pour out and drink

Materials required:

Cooked corn: 1 cup

Cooked soybeans: 40g

Water: 1200 ml

Note: the texture of corn kernels is soft, no need to soak. The soybean milk machine with the function of dry beans can directly use the function of dry beans for beating without soaking.

Production difficulty: simple

Process: others

Production time: several hours

Taste: Original

Chinese PinYin : Yu Mi Shu Dou Dou Jiang