Mulberry soy milk

Mulberry soy milk

Overview

Traditional Chinese medicine believes that mulberry is cold in nature, sweet and sour in taste, and enters the heart, liver and kidney meridians. It has the effects of nourishing blood, nourishing yin, promoting body fluid and moistening dryness. It is suitable for dizziness, tinnitus, palpitations, insomnia, premature graying of hair and beard, thirst in body fluids and wounds, internal heat quenching thirst, blood deficiency and constipation. Modern research also shows that mulberry has a protective effect on capillaries, can improve their toughness, reduce their permeability, and has the function of preventing and treating cardiovascular diseases. Now is the season when mulberries are about to go on the market in large quantities, but the mulberry jam made last year has hardly been touched. I had an idea, mixed it with soy milk, and slowly solved it. It stands to reason that fresh fruits can be used in this way, but I always like to eat fresh fruits fresh. The jam has been boiled for a long time, so you might as well boil it again.

Tags

Ingredients

Steps

  1. Materials

    Mulberry soy milk step 1

  2. Wash and drain the soybeans

    Mulberry soy milk step 2

  3. Pour into the beating bucket of soymilk machine

    Mulberry soy milk step 3

  4. Add water and soak overnight

    Mulberry soy milk step 4

  5. Add mulberry jam

    Mulberry soy milk step 5

  6. Installation head

    Mulberry soy milk step 6

  7. Start beating

    Mulberry soy milk step 7

  8. After beating, pour out and drink

    Mulberry soy milk step 8