What kinds of five-grain soy milk are there

Many people drink soy milk regularly. There are many types of soy milk. Different soy milks can be made according to different ingredients, and they can also present different nutritional effects. When making soy milk, people can also selectively add ingredients according to their body's needs. Multi-grain soy milk is a more popular type of soy milk with particularly rich nutritional value. Some people are curious about what types of multi-grain soy milk there are?

1. The Yellow Emperor's Classic of Internal Medicine considers the five cereals to be "japonica rice, adzuki beans, wheat, soybeans, and yellow millet", while in Mencius Teng Wengong the five cereals are called "rice, millet, sorghum, wheat, and beans". During Buddhist sacrifices, the five cereals are called "barley, wheat, rice, adzuki beans, and sesame". Later, Li Shizhen recorded 33 kinds of cereals and 14 kinds of beans in Compendium of Materia Medica, for a total of 47 kinds. The five cereals and miscellaneous grains that we usually refer to now refer to rice, wheat, soybeans, corn, and potatoes. It is customary to call grains other than rice and flour miscellaneous grains, so the five cereals and miscellaneous grains also refer to grain crops in general. Therefore, it is generally believed that the five grains are a general term for grain crops.

2. Soak red beans, black beans, adzuki beans, coix seeds and peanut kernels in water for 6 hours, wash and set aside, put the soaked beans, coix seeds, peanut kernels and walnut kernels into the soymilk maker, then add enough water. Turn on the soymilk maker and cook for 20 minutes. Pour out the cooked soymilk, add appropriate amount of sugar to taste and then drink. Due to its extremely high protein content, it is easy to deteriorate at room temperature. It is recommended that fresh soy milk be consumed within 2 hours. The amount of sugar used depends on personal taste, or you can omit it.

3. Note that many people like to buy raw soy milk and heat it up at home. When they see bubbles rising during heating, they mistakenly think it has boiled. In fact, this is the bubbling phenomenon caused by the organic matter in the soy milk expanding due to heat to form bubbles. It is not boiling and is not cooked. Uncooked soy milk is harmful to the human body. Soybeans contain saponins, which can cause nausea, vomiting, and indigestion; there are also some enzymes and other substances, such as trypsin inhibitors, which can reduce the body's ability to digest protein.

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