Kumquat Soy Milk

Name: Kumquat Soy Milk
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g soy; 8- 10 Kumquat; 2 tsp Honey grapefruit sauce; Some Shimizu

by Mu Yu's Baking Time Machine

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Kumquat fruit is rich in vitamin C, kumquat glycosides and other ingredients, which play a certain role in maintaining cardiovascular function and preventing vascular sclerosis, hypertension and other diseases. As a dietary health product, kumquat can be used as an appetizer. Drinking kumquat can promote body fluids to quench thirst and relieve symptoms such as coughs. In terms of beauty, kumquat can prevent pigmentation, increase skin luster and elasticity, slow down aging, and avoid skin sagging and wrinkles. Kumquat and soybeans are made into soy milk, which not only improves the traditional taste of soy milk, but is also very nutritious.

Ingredients

70g Soy
8- 10 Kumquat
2 tsp Honey Grapefruit Sauce
Some Shimizu

Kumquat Soy Milk

1. Prepare the ingredients needed for kumquat soy milk

2. Rinse dried soybeans, soak in cold water for 2 hours, the effect will be better overnight

3. Soak the kumquat with water and a little salt for half an hour. After washing, remove the stems and seeds, and cut into small pieces for later use;

4. Pour the soaked beans and other ingredients into the barrel of the soymilk machine

5. Pour in enough water to reach the 800ml water level of the soymilk bucket

6. Close the machine head, plug in the power source, start the soymilk maker, select wet soymilk,

7. Click the start button, the soymilk machine starts to work

8. After about 15 minutes, the soy milk is boiled and the bean dregs are filtered out

9. Add 2 teaspoons of bee grapefruit jam and drink.

Tips:
1. Adjust the consistency of soy milk according to your preference, 60-70 grams of dried soybeans and 8-10 kumquats can be used;
2. Chinese people traditionally soak the beans overnight and then grind the soy milk. This is quite a matter of scientific truth and is conducive to the body to make full use of the nutrients in the soy milk. Tannin and phytic acid both reduce the absorption of minerals in soybeans, especially iron and zinc; while tannin, phytic acid, saponins and protease inhibitors all reduce the absorption and utilization of protein. Especially for those who have poor digestion and absorption functions in their body, who are prone to indigestion, stomach congestion, bloating or diarrhea, drinking soy milk made from soaked beans is more conducive to nutrient absorption.