Crush the mung beans slightly, add more water and soak them overnight. Rub them with both hands the next day. Part of the mung bean skins will come off (it doesn't matter if some of the mung bean skins can't come off, as they will be ground some during grinding), and then use the rice washing technique.

Wash off the mung bean skins, drain the water and serve with shredded beans. It is one of the most local traditional foods in Hubei. It is made of mung beans and rice and has a very delicious taste.

In Hubei, in winter, eating a plate of bacon and fried bean shreds is really the most beautiful enjoyment.

In order to allow my family to eat the cleanest and most genuine bean silk, Mangojun Grandma Minghuangpi Bean Silk is located in southwest Anwei, Jiangxi.

It is also very popular in Hubei, and it is also a must-have and new year's product for local festivals. Every twelfth lunar month, it can be said that every household is busy making bean silk, which adds a lot of strong New Year flavor to the New Year.

Before cooking, wash and soak in water for about half an hour, then cook in cold water and eat immediately. The aftertaste will be flawless.

Stir-fried: It is best to steam first and then stir-fry. That is, wash, soak for about half an hour, drain, place in the rice cooker, steam until cooked, and then stir-fry with the fried vegetables. The hand-made bean shreds are loose and easy to stir-fry, green and yellow, and once they arrive

During the Chinese New Year, the supply is almost in short supply, not only because during the Chinese New Year and Reunion Festival, everyone gathers around the fire and eats a bowl of warm shredded beans, which really makes them feel particularly warm.

To make Huangpi Bean Silk, you can choose black beans or soybeans with rice and mung beans according to your own preferences. The ratio can be adjusted according to your own preferences. Rice, black beans, and mung beans must be soaked in water in advance, and evenly spread on the large earthen pot.

Add a little excess oil, pour a certain amount of rice milk along the edge of the pot and smooth it out evenly.

It tastes almost like beans.

First wash the raw materials, soak them overnight and then grind them into rice milk.

There used to be hand-push stone mills, but now they are all electric mills. I heard that food made with electric mills has no soul.

When making bean silk, there are usually two people.

One person spreads the paste and the other stirs in the same direction to make a paste. Leave it aside for half an hour. The vegetables will be deep-fried until they become golden brown, and they will rise to the surface of the oil and be scooped up.

To make fish balls, chop the red fish into minced fish, mince the ginger and squeeze out the juice, add an appropriate amount of salt, a little MSG, white pepper, and starch (3 taels of starch for every 10 kilograms of fish).