Bean juice, how to make it? After the dregs left over from making vermicelli with mung beans are precipitated, the dilute is bean juice; but this is raw bean juice, which is usually not directly imported. You have to put the raw bean juice into a pot and boil it, and then you can eat it. Simmering bean juice is also very say, not to boil the bean juice on the line, so that boiled out of the bean juice is often above the water, the following is the bean juice, drink soup soup water, no bean juice viscous mouth feeling. The delicate way of doing it, should be the first in the pot on a spoonful of bean juice, after boiling, and then scooped a spoonful of put in, so repeatedly, until the pot is full of so far, and the bean juice in the pot should be boiled all the time, so that the drink up its consistency, texture will be good. Old Beijing people love to drink soybean juice, or directly buy raw soybean juice to go home to boil their own, generally winter are so drink; or to the temple fair and the streets of the soybean juice stalls to drink, generally summer so drink. Nowadays, street bean juice vendors are no longer available, the temple fair is still occasionally seen. Bean juice is difficult to find, authentic bean juice is even more difficult to find. This can be bitter those who love to drink bean juice in Beijing, they can only go to so limited a few snack bars to meet this mouthful. To drink this mouthful, in the Xicheng District, Guiguo Temple Street in the Guiguo Temple snack bar can also appreciate the more authentic bean juice. Soybean juice is actually a nutritious food. It not only tastes unique, but also contains fat, protein, crude fiber, sugar and other nutrients; Chinese medicine believes that it has a summer thirst, heat detoxification, digestion and appetizing effects.