Introduction: Bean juice is a unique food in old Beijing, with a history of 300 years according to written records, and is a marvel of traditional snacks. Bean juice is made from mung beans, and after the starch is filtered out to make vermicelli and other foods, the remaining residue is fermented and produced, which has the effect of nourishing the stomach, detoxifying and clearing the fire. Here to see the practice!

Ingredients

200g of green beans, 600ml of water

Old Beijing Bean Juice's 'practice'

The green beans are washed clean, put into a basin with cool water (warm water in the winter, the water should be twice as much as the green beans) soak for ten hours. hours.

When the skin of the beans fell off with a twist of the hand, fish out, add water and grind into a fine pulp.

Pour the fine pulp into the gauze so that the liquid partially seeps through the gauze into the container below.

Remove the dregs of the beans and reserve the water for use.

Pour the filtered pulp water into a glass container and ferment for 12 hours. (24 hours in winter, 12 hours in summer)

After precipitation, the texture is thicker that is the raw soybean juice, the top layer is the froth and pulp water; skim off the froth and pulp water, scoop out the raw soybean juice.

Add a little cool water to the pot, and pour in the raw bean juice after boiling over high heat.

When the bean juice is boiling and overflowing out of the pot, immediately change to low heat and thicken the raw bean juice into the pot in small batches, and serve as you like.

Tips

1, the ratio of mung beans to water is 1:3, that is, 100 grams of mung beans to be 300 milliliters of water to grind pulp.

2, bean juice cooked until not burnt, not creek is good.

3, cooking raw bean juice fire can not be big, big easy to become hemp tofu. And can not be cooked to roll open rotten, to be water to see the opening, and then hooked into the pot.