1, the mung bean impurities sieve clean, scrub clean, into the basin with cool water (warm water in winter, the amount of water than the mung bean 2 times higher) soak more than ten hours. To be the skin with a twist of the hand off when fished out, add water and grind into a thin paste (the finer the better), per kilogram of mung beans out of the thin paste of about 2.65 kilograms. Then, in the thin paste to add 1.5 kg of water (that is, before the next production of soybean juice, starch skimming out of the water) and one by one to add not less than 12 kg of cool water filtration, about 17 kg of slurry can be filtered out, dregs of 2 kg,

2, the slurry poured into the vat, after a night of precipitation. White starch will be precipitated to the bottom of the tank, above is 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 (can get about 8 kg of raw bean juice, and about 500 grams of starch and a small amount of black powder), and then need to be cooked before the precipitation of a summer precipitation six hours. Winter precipitation overnight. After settling, skim off the top of the slurry.

3, put a little cool water in the pot, with a high fire boil and pour the raw bean juice, to be up and will be out of the pot, and immediately change to micro-fire heat preservation (at this time can not be used with a high fire, otherwise it will be turned into hemp tofu), eat with the sheng, and accompanied by spicy savory dishes with food.

Standard 500 grams of flour, 500 grams of cooking oil, salt, alkali, alum a little.

Practice:

1, with 75 ml of warm water, salt, alkali, alum, add flour, and then put 200 ml of water and mixing, repeated rolling with the hands, rolling, and then put on the board molasses for 2 to 3 hours;

2, the dough pressed flat, with a knife, cut into strips of 5 cm wide. Take a piece of dough and place it on the board, press one end of the dough with your hand, hold the other end of the dough with your other hand, and run it into a long flat piece, about 6 millimeters thick. With a knife, cut the sheet into 4-cm-wide dosas (14 dosas for 50 g of pasta), stacking two dosas on top of each other. With a small frying knife from the center cut a knife, both sides can not be cut through, slightly even a little;

3, the oil burned to fifty percent heat, hold the charred ring billet head down to the frying pan, and then use chopsticks from the middle of the open, so that it into a bracelet shape or duck egg shape, shaped and then turned over, both sides of the deep-fried to jujube-red out of the pan to control the oil, that is, into the charred ring.