Bean juice is a unique traditional snack in old Beijing. It has a long history and is said to have been popular in Beijing as early as the Liao and Song dynasties, with a history of 300 years according to written records. Soybean juice is produced by fermenting the remaining residue after the starch is filtered out to make vermicelli and other foodstuffs from mung beans. After a series of processes such as blanching the beans, grinding the beans, separating the starch, and fermenting the starch, the starch, soymilk, and soymilk juice are obtained at the end of the process.

Method of production

1, the green beans impurities sieve clean, wash clean, put into the basin with cool water soaked for more than ten hours. When the skin of the beans with a twist of the hand off, fish out, add water and grind into a thin paste, about 2.65 kilograms of thin paste per kilogram of green beans. Then, add 1.5 kilograms of paste water in the thin paste and add no less than 12 kilograms of cool water filtration, about 17 kilograms can be filtered out of the batter, 2 kilograms of dregs.

2, pour the batter into the vat, after a night of precipitation. White starch will be precipitated to the bottom of the tank, above a layer of gray-brown black powder, and then a layer of gray-green color, thicker texture of the raw soybean juice, the top layer of the froth and slurry water. Skim off the froth and slurry water, the raw bean juice scooped out, before cooking still need to precipitate once, summer precipitation six hours. In winter, it settles overnight. After settling, skim off the pulp water on top.

3, put a little cool water in the pot, boil with high heat and pour into the raw bean juice, to be up and will spill out of the pot, immediately change to micro-fire heat preservation, eat with the sheng, and accompanied by spicy savory dishes with food can be.