Soybeans can be processed into a variety of products, the following brief introduction of several: (1) soy milk. Soybeans are washed, soaked in water for 24 hours in winter and soaked in water for seven hours in summer. Using a stone mill to grind the milk, use a cloth bag to squeeze the turbid liquid into a bean milk. The filtered bean juice is boiled in a pot and boiled with a soymilk. The best water for soymilk is rain, followed by sand, and well water. (2) Soybean oil skin. Pour milk into a shallow pan and cook it over low heat. After about one hour, the protein and fat in the soymilk floats on the surface and oxidizes into thin skin when in contact with the air. When the skin is thicker, use a bamboo leaf of about 0.5 meters to insert the thin skin. Pick out, place on the galvanized iron net, dry slowly with charcoal fire, 0.5 kg soybean can get 17 soybean oil skin. The residual liquid in the remaining pan after the oil skin is taken out still contains protein and carbohydrates can be used as a beverage. (3) Sufu. The old tofu with less moisture content was selected and cut into small squares with a side length of 3.5 cm and a thickness of 1 cm. Place the tofu block upright and place the herringbone in a cage and cover it with a bamboo skewer, layer it in layers, and place it in a covered jar. The cylinder is naturally fermented in a cool place. It takes about fifteen days at room temperature at 10°C and about five days at room temperature at 20°C. When the tofu block is covered with cotton wool-like white pili, remove the tofu in a small can (do not squeeze it too tightly). Cooled salt water (0.5 kg per 300 tofu) slowly pours into the can, the water surface is about 3.5 cm higher than the tofu, and put a little pepper, and then the cans are sealed, and after 10 days, the pilus melts and becomes the fermented bean curd . (4) Soybean meal. The large grain of uniform soybean or black bean sieving, remove sand and impurities, rinse with water and soak in cold water for 2 to 3 hours, after the bean bubble without wrinkles is appropriate. Remove the soaked beans, drain them, place them in a cage and steam them in an emergency fire. After the steam has been removed, cover the cage again. After two hours continue, the beans in the cage will be turned upside down and then steamed again for two hours. These beans have been steamed thoroughly to make cakes. Add steamed soybeans to the cooler frame and leave it in a room that is not ventilated and protected from the sun. After 15 to 21 days of proper temperature and moisture conditions, the mycelial hairs are long and scented and can be removed. About 50 kg soya bean salt 9 kg, 0.5 kg white rice, 3 kg of clear water, mixed according to this ratio into the kimchi altar, the altar mouth sealed with oil paper, plus the altar cover. Water is often needed in the sink. Do not appear dry and dry. After about six months, the grains of the pods will turn black, and they will be sweet, moist, and the pods will be served. When keeping the custody of the altar mouth, seal the mouth of the altar and dilute it with water. Generally, it can be stored for 5 to 6 years. The longer the time, the more fragrant the taste. Qian'an City Agricultural Information Center
A Knee Support comprising a main body for covering the knee joint and thigh and shank portions of a leg located above and below the knee joint, two straps respectively disposed extending laterally above and below the portion of the main body which corresponds to the patella, one end of each strap fixed to the main body while the free ends thereof are adapted to be detachably attached to the main body, and a patella pad fixed to the two straps so as to be brought into contact with a side portion of the patella when the support is mounted on a knee.
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