The practice of bean juice

Lead: Bean juice is a special food in old Beijing. According to written records, it has a history of 300 years and is a wonderful flower in traditional snacks. Bean juice is made of mung beans, and starch is filtered out to make vermicelli and other foods, and the remaining residue is fermented, which has the effects of nourishing stomach, detoxifying and clearing fire. Let's take a look at the practice!

material

200 grams of mung beans and 600 ml of water.

"The practice of old Beijing bean juice"

Wash mung beans, put them in a pot and soak them in cold water (warm water in winter, twice as much as mung beans) for more than ten hours.

When the bean skin is twisted by hand, take it out and add water to grind it into fine pulp.

Pour the fine slurry into the gauze to make the liquid part penetrate into the lower container through the gauze.

Remove the bean dregs and leave the slurry for later use.

Pour the filtered slurry into a glass container and ferment for 65438 02 hours. (24 hours in winter and 0/2 hours in summer)

After precipitation, the thick texture is raw soybean milk, and the top layer is floating foam and slurry; Skim off the foam and slurry, and scoop out the raw bean juice.

Add a little cold water to the pot, and pour in raw bean juice after the fire boils.

When the bean juice boils and overflows the pot, immediately mix the raw bean juice into the pot with a small fire for several times, and fill it while eating.

skill

1, and the ratio of mung bean to water is 1: 3, that is, 100 grams of mung bean is milled with 300 ml of water.

2. It is better to cook the bean juice until it is not simmered or simmered.

3, when cooking raw bean juice, the fire should not be big, and it is easy to become hemp tofu. And you have to wait for the water to boil and then mix it into the pot several times before cooking.