Traditional Chinese Processing soybean milk: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Processing soybean milk by soybean germination method — Homemade Recipe, Ratios & Small-Batch Production Guide. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 8503 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Processing of soybean milk using soybean germination methodPreparation method 1. To sprout. The selected soybeans are cleaned, soaked in water and allowed to germinate at a temperature of 32 …

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