Think about your childhood, there were not so many choices, and refrigerators were not common at that time. Most of the summer foods that you can eat are melons, and you also have your own cold skin. There is a kind of bean jelly grass in the countryside. The cold rice noodles made of it are tender, smooth and refreshing, which is very popular among adults and children. It is a bit like mint. Have you seen it?
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This kind of green plant is Mesona blume, but from the appearance, it looks especially like mint, and many friends have never seen it before, so it is often used as mint. However, careful observation reveals that the leaves of these two green plants are very different, while Mesona blume has no refreshing taste like mint.
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When many people go to Guangdong and Guangxi for work or vacation, they can often buy a kind of gray-black "burning grass" in the baking shop outside. It is sweet and fragrant, and it tastes very delicious, and it can also cool off the heat. Many people like it after eating it. In fact, Mesona blume is a raw material of grass jelly.
After harvest, Mesona blume will become the raw material of grass jelly after drying. Without it, grass jelly cannot be refined. Autumn has gradually drifted away, and the bean jelly has not yet reached the harvest season. However, this fresh bean jelly can also make delicious cold noodles.
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Children often eat cold rice noodles, most of which are made of fresh bean jelly grass. When eating, add a little old brown sugar or pure honey, which is sweet and loved by the elderly and children. You can eat a small bowl at a time. The practice of green bean jelly is very complicated, and the operation steps are as follows.
The method of green bean jelly
1, take the bean jelly grass in the field home, wash it, boil a large piece of stems and leaves in cold water, and put some quicklime powder or edible alkali in the water, which can remove the green smell of bean jelly grass, make the taste of cold rice noodles more delicious, and keep the color of cold rice noodles emerald.
2. When the branches are soft and rotten, you can add some thick turquoise juice to the pot, pick up the branches, wrap them in sand cloth and rub them hard, and squeeze out the collagen fibers on the branches, so that the juice will be more viscous. Then filter out the residue and set aside the green soup.
3. Put a bowl of glutinous rice flour into the water, add the jelly grass juice, stir well, and then put the soup into the pot to heat it. Don't leave during the heating process, and keep mixing to avoid paste bottom. In the process of mixing, the juice becomes more and more viscous. When the friction resistance of mixing is great, the utensils can be turned off and cooled, and the green cold rice noodles will do.
Note: the glutinous rice flour here can be replaced by corn flour, sweet potato flour, tapioca starch, sticky rice flour, and even porridge and rice water. Its purpose depends on my taste, and it is dedicated to helping to produce emerald cold noodles and enhance the smooth taste.
4. After the green cold noodles are cooled into pieces, they can be put into the cold room, then taken down and sliced, and the favorite red bean syrup, pure honey, milk and coconut milk are added, and then dried blueberries, hawthorn fruits and ice cream are added, which are sweet and more delicious than those bought outside. Some people who hate sweets will add some pepper water to eat, just like the salty old tofu in the north, which northerners can't get used to. In the south, they usually eat sweet green cold noodles.
This kind of natural green plant cold noodle is now more and more warmly welcomed by customers. Although many plants were planted 20 years ago, its use value is not high. Now, Mesona blume has room for appreciation, with one kilogram of dried Mesona blume 15 yuan, and there are many plants in the south. Because it is not only the raw material of grass jelly, it is also a kind of Chinese herbal medicine, which has the function of clearing away heat and toxic materials, and was often used to cook Guangdong herbal tea in the Han Dynasty.