Raw material formula mung bean 10 kg lily powder juice 4.75 kg old pulp water 15 kg plus accessories: pickles.
Production method 1. Making lily powder juice: mix water with lily powder. Generally, 200 ~ 250g of lily powder and10.5kg of water are added to each100kg of raw soybean juice.
2. Making old pulp water: The clear water missed in the previous starch production was fermented by lactic acid, which made the bean juice sour.
3. Making raw bean juice: Wash mung beans and soak them in clear water for more than ten hours (twice as much water as mung beans, and warm water can be used in winter). When the beancurd skin is unscrewed by hand, it is taken out, added with water and ground into slurry (about 5.3 kg of slurry can be made per kg of mung bean), and 65,438+05 kg of old slurry water and 65,438+020 kg of clear water are added into the slurry (water should be added slowly in stages). Pour into the tank for precipitation 12 hours. The bottom layer is white starch, the top layer is raw soybean juice with strong gray-green texture, and the top layer is floating foam and clear water. Skim it, and the raw bean juice is scooped out for cooking.
4. Cooking method: precipitate the scooped raw bean juice again (6 hours in summer and 12 hours in winter), and then cook in the pot. Before cooking, put a small amount of water in the pot to boil, and then pour in the raw bean juice. When pouring, stir and burn it to avoid paste. Until it is about to boil, add flour paste and continue to burn for the second time.
When drinking bean juice, it is usually accompanied by delicious sauce dishes, which are pickled by themselves or bought from the sauce garden. Cut them into filaments, put them in a small plate and pour them with spicy oil.
The product is grayish green, with thick and mellow juice. It tastes sweet and sour when you take a sip of bean juice and shredded vegetables, and has a unique flavor.
Bean juice is a specialty of Beijing. There is no place to sell bean juice except Beijing. If you don't drink (or won't drink) bean juice, you are not from Beijing, and you are not qualified to study Lao She. Soybean milk is not soybean milk, because it is not a soybean product, but a "leftover" of mung bean products. When mung beans are used to make vermicelli or vermicelli in the powder room, they are fermented in a vat, starch sinks to the bottom of the vat, and bean juice floats on the upper layer-light green and bluish "leftovers". After conventional fermentation, it is boiled. Its color is grayish green, and its taste is sour and bitter. It can be divided into two types: raw and cooked. Because the price is low, it is a civilian food and it is difficult to be elegant.
It is kind to say that it tastes sour and bitter. People who have never drunk, the first bite, wow! It stinks and smells strange. How to swallow it? Some people think it is like "swill", but others are addicted to acacia. It is "dross" and "darling". Better and better, you can experience endless flavors. People who love stinky tofu and durian will be very happy.
Drink bean juice with shredded red pepper and pickles, or beer. Inby is an ancient food, as small as a bracelet, and also a kind of fried ghost. Brown and crisp. I don't know why they match like this. This is a custom that no one dares to change casually.
The preparation method of bean juice, a traditional snack in Beij, comprises soak mung beans in cold water for more than ten hours, adde water and grinding into a thin paste, adding slurry into that thin paste, adding cold water not less than eight times of the slurry one by one, filtering, pouring the filtered slurry into a jar, standing overnight to make the top layer of sticky mung bean juice raw bean juice, skimming off the floating foam and slurry on the top layer, taking out the raw bean juice for precipitation, putting the cold water into a casserole, and baking in a baking tray.
The method of making bean juice in bean juice shop;
Soak mung beans in cold water for more than ten hours, add water and grind them into thin paste, add slurry to the thin paste, and then add cold water not less than eight times the slurry to filter?
Pour the filtered slurry into the tank, and after overnight precipitation, the top layer with gray-green and sticky texture is raw soybean milk, skim off the floating foam and slurry water on the top layer, and scoop out the precipitate.
Put cold water in the casserole, bring it to a boil, and then pour in raw bean juice. When the bean juice boils and overflows the pot, keep it warm with low fire and eat it.
How to make bean juice at home:
There are bags of mung bean powder in the supermarket, which can replace ground mung beans. Mix the mung bean powder with water, and dilute and dissolve the right amount of yeast powder with warm water (it is best to use old-fashioned flour residue). After fermentation, you can master the acidity of soybean juice according to your own preferences. (You can smell it with your nose to know the degree of sour taste.) Filter it with fine gauze before eating, and then you can cook it. If you don't want the bean juice to vent, you can cook it. (Personal production method for your reference)