The main raw materials for making Zhonglu bean skin are rice and potato (potato) starch, and the bean skin made with appropriate amount of mung beans is called mung bean skin, which is smoother in taste and richer in nutrition.
The method of making Zhonglu bean skin is very simple. First, the soaked rice is ground into paste with a stone mill (machine), potato powder (potato powder) is added in a certain proportion and stirred evenly, and the rice slurry is spread into thin-skinned skin in a hot pan, and then cooled and cut into pieces for eating. (There are also people who directly use a funnel-shaped object to rotate the rice paste into strips in a hot pot).
There are two ways to eat Zhonglu bean skin. One is to cook it. Put it in boiling water and cook it slightly. Add seasoning and SAO Zi to make it spicy, refreshing, delicate and long. Then stir-fry, the fried bean skin made of raw materials such as shredded pork and kimchi is soft and moist, and has a unique flavor.
Now, the bean skin has changed from manual workshop to mechanized mass production, and Hubei Jiutouniao Biotechnology Co., Ltd. is developing how to keep it fresh. So that homesick wanderers can buy the taste of their hometown anytime and anywhere! However, among the people in Zhonglu, there are still many people who make bean skin by traditional indigenous methods. The bean skin they produce has a long fragrance and a unique flavor, which is very popular among the people.
The main inheritor of the production technology of Zhonglu bean skin: Peng Fengying, female, with junior high school education, lives in Group 4 of Hujiatang Village, Zhonglu Town. Her father is famous for making bean skin. At present, she makes a living by setting up a manual workshop of Zhonglu bean skin.