Wheat germ pumpkin soy milk
Overview
This soy milk is very suitable for breakfast. The classic original soy milk has a strong bean flavor. If you add other ingredients, it can be more nutritious. Today I chose pumpkin and soybeans to make this wheat germ pumpkin soy milk. Wheat germ is one of the growth organs of wheat germination and the root of wheat life. It is rich in vitamin E, B1 and protein. As for the nutrition of pumpkin, I believe everyone knows that pumpkin can enhance the body's immunity and prevent arteriosclerosis, so pumpkin is also a health-preserving food. Pumpkin is rich in calcium and active protein, which can prevent bone porosis. A cup of soy milk that looks simple is actually a drink with high nutritional value. When combined with wheat germ powder, it tastes like wheat and is a very delicious soy milk.
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Ingredients
Steps
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Soak the soybeans one night in advance until soft. Wash them the next morning, take 50 grams of soybeans and pumpkin with skin, cut them into thin slices, put them into a wall breaking machine and add water.
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Select the grain soy milk mode to start making pumpkin soy milk.
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If you choose a soy milk machine, it is recommended to remove the pumpkin skin and only use the pumpkin flesh. The soy milk produced this way is more delicate. I used a heated wall-breaking machine, so I directly beat the pumpkin skin together, because the pumpkin skin is also rich in nutrients.
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After the soy milk is cooked, put brown sugar in the cup.
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Pour in the cooked soy milk without filtering. Put an appropriate amount of wheat germ powder on the surface of the soy milk and stir it when drinking.
