Grandma's bean jelly is different from others. Since childhood, this bowl of bean jelly can best represent Grandma's taste.

When flour is soaked in water and stirred repeatedly, the crude fibers in the flour will be aggregated and rubbed repeatedly by hand. This step is called "gluten washing". The washed gluten is yellow, very tough, and has many holes, which can well absorb the taste of soup and seasoning. It is a favorite ingredient for many people and is often processed into cold gluten, baked gluten and so on.

After all, gluten is only an by-product in the process of making bean jelly. The real essence of flour is the bright white flour slurry left after washing gluten, which is the product of dissolving refined starch. Grandma poured the white slurry into a big pot and boiled it repeatedly. When I was a child, I loved to help my grandmother light a fire, and I always lit the fire very brightly. Every time grandma cooks bean jelly, she doesn't dare to let me watch the fire, because the strong fire will make the slurry at the bottom of the pot coke, and the bean jelly made in this way will have a burnt smell of food, which is a far cry from the smooth and mellow taste that bean jelly should have.

In this way, a pot of slurry will be boiled repeatedly for several hours with a small torch, and during this period, it will be stirred constantly to prevent the high temperature from coking the slurry at the bottom of the pot. Gradually, the slurry gradually turned into a pot of paste, which became more and more viscous. Grandma could tell when the bean jelly should be cooked with her eyes and the strength of stirring.

Before cooking, grandma will insert a chopstick into the pot, and quickly insert the chopsticks with paste into the well water. The batter on the chopsticks will quickly condense into a jelly cover, and it will be very interesting for me to eat while playing. I once thought that this process was a necessary ceremony before each pot of bean jelly was cooked, and I kept this step when I helped my grandmother make bean jelly when I grew up.

The paste out of the pot is boiling hot. Grandma will pour them into porcelain pots, and then pour the well water into the pots and let it stand. The well water is cold, and the paste gradually solidifies into pots of white translucent jelly. After a night of cooling, grandma's bean jelly is ready.

Grandma's bean jelly is completely different from the bean jelly you eat outside. First of all, it is not bright, but it is not so dull. Most of the jelly of bright Q bombs sold in the market are added with additives; The dark bean jelly must be that the store was lazy and didn't wash the gluten too rough.

Grandma's bean jelly is like the color of a transparent piece of white jade. When you look moist, the whole bean jelly will jump with a flick of your hand, as if the elves in the flour were dancing. Generally, the tool for cutting bean jelly does not use a knife, but uses a wooden square with a lot of strings. When it is gently pressed down, a whole piece of bean jelly is cut into slender strips and placed on a plate, which looks good.

Cut the bean jelly, sprinkle with minced garlic, chopped green onion, aged vinegar and oil spicy seeds, and just watch it, and your mouth will be full of saliva. When I was a child, I couldn't eat sour and spicy food. Generally, I didn't mix anything, but even so, it was delicious and I could eat a whole plate.

since I was a child, my grandmother cooked bean jelly for me every year, which lasted for more than 3 years. I thought that I could eat this ordinary food all the time. Although it was delicious, it was all over the street.

However, grandma left us in 216, and I haven't eaten bean jelly since then. It's not that you can't buy them, but after you eat them, you find that they really don't taste that way.

Grandma will rub and wash the gluten repeatedly for this bean jelly, leaving only the most delicate slurry, and sit by the stove for hours and stir the slurry by hand at any time. These details are not only emotional input, but also really affect the quality and taste of bean jelly.

Grandma's seemingly ordinary bean jelly is really different with love and heart in it. It's just that I can never eat such a taste.