If there is any delicious food that I can't get tired of, it must be the sour soup bean jelly in my hometown.

In fact, almost every place has its own way of making bean jelly. For example, some places have rice bean jelly, which is made in the same color as rice, feels white and waxy, and tastes a little bit of rice. Some places are bean jelly, which is a bit dark, although the taste is ok, it is not satisfactory.

The bean jelly in our hometown is made of peas, and it will be golden yellow after it is made. Now it is not complicated to make it. You can make it according to the instructions when you buy it from the street. Of course, this instruction is suitable for everyone, but the feeling everyone makes can't be overstated.

Making bean jelly requires a spirit of striving for perfection. Although the pea noodles are all the same, the cooking process is different, and the final taste and taste are really too poor.

The picture is the fruit of a grandmother who sold bean jelly in a village for 2 years. When I was a child, the bean jelly of my grandmother was our favorite food. As long as we saw it, we couldn't move away. We had to take a bite to satisfy our gluttons.

But in recent years, with the improvement of people's living standards in my hometown, I don't buy jelly in one bowl or two. The whole family just tastes it, but now we may buy five or six bowls at a time and eat two bowls for each family.

so the business of the bean jelly stall is getting better. However, the technology of bean jelly has declined a lot.

It turns out that with the increase of demand, the old bean jelly sellers completely use machines instead of manual work.

In fact, the appearance of bean jelly made in this way is not much different from that made by hand, and it is equally attractive.

But the taste is really much worse. It lacks the original flavor and the gluten. In short, it feels that it can't find the most delicious taste as a child.

Later, I bought my own pea powder in strict accordance with the proportional formula. I slowly boiled it with low fire and waited patiently.

finally, we found the original taste of bean jelly when we were children.

The bean jelly is well seasoned, but it can't be sloppy. The bowl of sour soup is the most important thing in my hometown. Everyone in my hometown says that the bean jelly is really successful when the sour soup is ready.

So we began to pickle all kinds of sauerkraut, radish pickled sauerkraut, bitter pickled sauerkraut, and poured sour soup into bean jelly.

But the sour taste is still different. How can I put it? In fact, acids can be divided into many kinds. What is our difference?

Later, I went back to my hometown and listened to my old grandmother say that the sour soup in my hometown was yellow paste water. What is yellow paste water? Is the soybean water produced in the process of grinding bean curd. After storage at a certain temperature, a beautiful sour soup is formed.

Later, we brought back several jars of yellow syrup from our hometown.

finally, this time we ate the most authentic bean jelly.

A good bean jelly is mixed with sour soup, and then a bowl of delicious hometown bean jelly is added with oil pepper, small soybeans, coriander, salt, garlic water and monosodium glutamate.

Actually, I think the food in any place is not portable. In another place, although it has the same ingredients, it can't make the same taste. Why? Maybe each one is different. Water and seasoning are different, so the taste is naturally different. So why do you say that one side of the soil and water support one side!

Now the streets are full of snacks from all over the world. In fact, the snacks from all over the street are actually processed and adapted to local tastes. If you want to eat real local food, I think you should go to the local area.

Now upload some pictures of hometown food to everyone. If you like it, you are welcome to visit.