After growing up, Yuan went to many places, especially after working in northern Shaanxi, and was deeply conquered by Yan 'an Zichang bean jelly ... How to describe the beauty of Zichang bean jelly for friends who don't know Zichang bean jelly? Let's use the words of Zichang County Records first:
Moreover, Xintianyou's "Northern Shaanxi Flavor" also sang "Northern Shaanxi Flavor"
I used to eat zichang bean jelly in Yan' an, but I have never been to zichang county, so when I talk about zichang bean jelly with local friends, they always say, "alas! All right, I'll tell you something. What you eat is not called zichang bean jelly. You have to go to the county seat to eat it! " Yuan especially likes listening to his friends in northern Shaanxi. Yes, this is consistent with Yuan's view that "food has a soul, and you must find the most authentic taste". There are three kinds of zichang bean jelly, such as buckwheat bean jelly, potato bean jelly and mung bean bean jelly mentioned above, but generally speaking of zichang bean jelly, it actually refers to mung bean bean jelly, because it is so delicious, so it won the prize!
The existing record of bean jelly in China can be traced back to the Song Dynasty in 907 AD, and there is also a story about He's bowl of sesame sauce bean jelly retreating from the Liao army. It is said that when he and his relatives marched in the northern Han Dynasty, the general was ordered to stop them. At that time, it was the hottest day Zhao Kuangyin specially gave He Jiyun, who was about to go out, a bowl of cool sesame sauce bean jelly, and only said, "I'll wait for you tomorrow." ... good news! "He Jiyun grateful, refreshed after eating, leading the army to break the Liao army and become a beautiful talk. Now the famous zichang mung bean jelly has a history of more than 200 years. Zichang has an old Yanjia mung bean jelly, which has been passed down to the fourth generation and has a history of 100 years. I heard that this mung bean jelly was eaten by many ancestors in their family before. At present, their home has been connected to the Internet. I hope I won't get lost in commercialization.
Traditional bean jelly is the best bean jelly, which is not damaged. Wash it with clear water, soak it in clear water for one night in a vat, and then grind it with a stone mill. When the ratio of beans to water is about 1: 4, it is ground into thin soybean milk, then it is precipitated in a basin, the floating water is scooped out, and then it is poured into a powder basket for filtration. Add more water to this jar for precipitation, and after 8 hours, add the slurry of the last bean jelly for fermentation.
Finally, the brown-red one on the top of the big urn is used as the raw material of oil bean jelly, and the bottom is used as the raw material of white bean jelly. Scoop it out and put it in a suitable container, and cool it with cold water, and the authentic zichang bean jelly will be fine! When eating, directly cut into strips or scrape with a colander and pour water on it! From 20 16 to 16, the production technology of zichang mung bean jelly was selected into the fifth batch of intangible cultural heritage list in Shaanxi Province. # jingjing jingjing sounds complicated, but it is not difficult for a child who has been making jelly all his life. The bean jelly made by Yuan's mother is relatively simple. Just stir it into a paste in the pot like a ball, and it will be fine when it is basically hot. Therefore, the birth of Zichang bean jelly is very ceremonial, so it naturally tastes good.
There are two most prominent flavors of the sauce of Zichang bean jelly, hot and sour. It is made of rice vinegar, Jiang Mo, salt, mashed garlic, sesame oil, cooked sesame seeds and Chili oil. In particular, the chili oil here is different from the chili oil in Guanzhong area where Yuan Kitten is located. Add Chili noodles into a hot oil pan, and then add water. When the water boils, take out what floats on it, that is Chili oil.
Although yuan kitten has never eaten the most authentic mung bean jelly, it is not far from the ion length after all. I believe the taste is still very close. I vaguely remember scooping a few spoonfuls of juice and stirring it with chopsticks. The smell of oil overflowed, the red pepper dyed the white bowl red, and the sour smell of early days jumped into my nose. It was almost flowing before I ate it. I ate half a bowl secretly, which was sour and spicy, cold and delicious ... We sat by the roadside and ate in a shed underground. Cars come and go on the road. The sun made an asphalt road soft and collapsed, and we ate two bowls of long mung bean jelly. Yuan kitten was in a trance for a while, and it suddenly cooled down in the dog days. We forgot to eat jelly in a hurry just now. ...
1942, Anding County was renamed Zichang County. Now people remember not only the red struggle, but also the delicious mung bean jelly!