Nut Mooncake Cooked Bean Soy Milk

Overview

The Mooncake Festival ended with a bang, and I just felt tired. A lot of mooncakes make me tired just looking at them. Before the festival, I made a bunch of mooncakes and gave away most of them, leaving only a few. I thought this was a relaxing festival. Unexpectedly, the plot suddenly took a turn, and several large boxes of commercially available mooncakes landed just before the festival. An eye brace was immediately stuffed. Although more than half of them were given away on the eve of the festival, there are still quite a few mooncakes left that I will work hard and slowly to solve in the days to come. I got tired of eating mooncakes and wondered if I could eat them in a different way. Suddenly, I thought I could turn them into soy milk. Mooncakes and soy milk would definitely be interesting. Just as I was feeling complacent, I accidentally discovered that this was not my exclusive invention. It's nothing, just a coincidence. I chose a nut mooncake, imagining that it should be a combination of nuts and soy milk, just like nut soy milk. When I cut into the mooncake, I discovered that it was a nut mooncake made with rongsha. The rongsha is larger than the nuts, and the most prominent flavor among the nuts is the peanut. My own mooncakes are more delicious. The mooncake soy milk is slightly reddish, and the taste of the mooncake can be distinguished among the sweet aroma. . . .

Tags

• drinks
• old man
• breakfast
• soy milk
• cooked soybeans
• nut mooncake
• warm water

Ingredients

Steps

1. 1 Ingredients: 1 nut mooncake, 1/2 cup of cooked soybeans, 850 ml of warm water

   

2. 2 Cut the mooncakes into small cubes.

   

3. 3 Pour into a food processor cup along with the soybeans.

   

4. 4 Add water,

   

5. 5 Close the lid.

   

6. 6 Put it into the base,

   

7. 7 Select the soy milk function and start it.

   

8. 8 After beating, remove the food processor cup and uncover the lid.

   

9. 9 Pour out and drink.