The Taste in Memory-restore The Mellow Soy Milk of The Ancient Stone Mill
by GODOFMERCY
Favorite
Difficulty
Normal
Time
30m
Serving
2
There is a kind of "taste" that may be a person's hard search for a lifetime; it can't be restored! The taste of mother in memory~ is unique in the world! I remember that when I was a child, it was extremely hard work for my mother to grind soy milk. First, prepare oil-free and clean pots and spoons, strainer bowls, white cotton cloth or medical gauze. Medical gauze was not available on the market at that time. Mother is a doctor with prerequisites. Because the process is complicated and office workers don't have too much idle time. Therefore, the housework for the next day will be arranged extremely reasonably. They will not just grind soy milk, but will make tofu, tofu clothes, and tofu brains together; divide some into the neighbor's own home. I remember that the old stone mill at home was still my mother’s dowry, and it has been silently dedicated to us like an old scalper for many years!
I really miss the soy puree made by stone grinding, the thick milky white soy aroma is still fresh in my memory. The soy puree milled by the puree machine is really a great innovation. The ground soy puree really restores the taste in my memory, allowing me to find a long-lasting warmth. The biggest feature of the puree machine is that no bean dregs can be found after the juice is produced. The delicate grinding method allows the full nutrition of soybeans to be incorporated into the soybean puree. I remember a nutritionist said that the true nutrition of soybeans is in the okara. The puree machine successfully realized the soy extract essence, restoring the essence of the ancient stone-ground soy milk, while concentrating it in a full bowl of soy milk. Mom and Dad will choose to soak the soybeans on the first night of the rest day. The next day they will start to grind the soybean milk with a stone mill, pour the soybeans with water into the stone mill hole, and manually push the stone mill in a clockwise direction. As it turned, the milky white soy milk slowly flowed out of the cracks in the stone mill, and fell into the bucket drop by drop along the wooden trough to the drain. It is as sweet as the sound of water dripping from the rocks in the mountains. Then use a fine sieve [clean white cotton cloth or white medical gauze] to repeatedly filter and squeeze the soybean milk; after filtering the soybean dregs, there is thick pure soybean milk in the bowl, pour it into a pot and boil, and remove the top layer of floating powder. The handmade soy milk is so sweet and delicious, with endless aftertaste, and the diffuse soy aroma fills the whole house with extra warmth~ I want to drink the original stone-milled soy milk; in the modern world of intelligence, it can be achieved without any effort! Let the puree machine do it today~
Original by GODOFMERCY. This article is originally based on my real experience; the content is for reference only and is purely a personal hobby. If you don’t like it, don’t spray it. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail. "
I really miss the soy puree made by stone grinding, the thick milky white soy aroma is still fresh in my memory. The soy puree milled by the puree machine is really a great innovation. The ground soy puree really restores the taste in my memory, allowing me to find a long-lasting warmth. The biggest feature of the puree machine is that no bean dregs can be found after the juice is produced. The delicate grinding method allows the full nutrition of soybeans to be incorporated into the soybean puree. I remember a nutritionist said that the true nutrition of soybeans is in the okara. The puree machine successfully realized the soy extract essence, restoring the essence of the ancient stone-ground soy milk, while concentrating it in a full bowl of soy milk. Mom and Dad will choose to soak the soybeans on the first night of the rest day. The next day they will start to grind the soybean milk with a stone mill, pour the soybeans with water into the stone mill hole, and manually push the stone mill in a clockwise direction. As it turned, the milky white soy milk slowly flowed out of the cracks in the stone mill, and fell into the bucket drop by drop along the wooden trough to the drain. It is as sweet as the sound of water dripping from the rocks in the mountains. Then use a fine sieve [clean white cotton cloth or white medical gauze] to repeatedly filter and squeeze the soybean milk; after filtering the soybean dregs, there is thick pure soybean milk in the bowl, pour it into a pot and boil, and remove the top layer of floating powder. The handmade soy milk is so sweet and delicious, with endless aftertaste, and the diffuse soy aroma fills the whole house with extra warmth~ I want to drink the original stone-milled soy milk; in the modern world of intelligence, it can be achieved without any effort! Let the puree machine do it today~
Original by GODOFMERCY. This article is originally based on my real experience; the content is for reference only and is purely a personal hobby. If you don’t like it, don’t spray it. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail. "
