How is bean juice made? Why are many people hard to swallow but sought after by some people?

Bean juice is a traditional snack in Beijing. Its taste is so unique that most people can't get used to it. It is made of mung beans, which can clear away fire, detoxify and nourish the stomach. Therefore, it is good to drink some bean juice properly, or you can make it yourself at home. From the beginning, bean juice was not only the favorite of Beijingers, but also favored by Emperor Qianlong and became one of the palace drinks. In fact, soybean juice is rich in nutrition, and protein is high. Eating soy milk during pregnancy will not affect. Generally speaking, you can eat more fresh fruits and vegetables, such as meat, eggs, milk and fish, with balanced nutrition. ?

Pour in a proper amount of mung beans, put them in a basin for cleaning, then add a proper amount of water bubbles 10 hour or more, and take them out. Pour an appropriate amount of mung beans into the fine slurry, pour gauze, let the liquid penetrate into the container, and pour the filtered water into a clean glass container, which takes about 12 hours. After fermentation, it will precipitate, and the thick green body will solidify and float. Add cold water to the pot, bring it to a boil with high fire, then pour in the raw beans. When the pot is cooked and almost overflows, turn down the fire and pour the raw bean juice into the pot in batches.

When using raw bean juice, it should be noted that the ratio of mung beans to water should be controlled at 1:3, and 100 grams of mung beans need about 300 ml of water. It has been cooked to an appropriate degree. Be careful that the fire is not too big, or it will easily turn into tofu residue. Don't get lost or don't know when burning. When you see that the water is about to boil, you can divide the pot in half.

The bean juice seems to have gone bad and expired, and the color is fine, just because it is made of mung beans, and the green color is ground into gray green. As for its taste, it is the taste of fermented mung beans, just like the smell of stinky tofu. Crushing cooked mung beans fermented with bean juice, and then filtering and fermenting. The taste of fermentation is a little sour, which is difficult for ordinary people to accept. Bean juice can be served with finely cut pickles, and the taste will be better.