Bean juice introduction: Bean juice was originally the favorite of Beijing people. In the eighteenth year of Qianlong (1754), someone went to the temple to play the original name: "Recently, a new bean juice was sent to check whether it was clean and drinkable. If there is no clean one, recruit two or three bean juice makers and send them to the royal chef. " As a result, bean juice from the people became the royal meal of the court. Emperor Qianlong ordered the introduction of bean juice into the court and called ministers to taste this folk drink. As a result, all the ministers drank it and cheered in unison. In this way, bean juice has also become a palace drink.
Hello, everyone, I'm Xiao Yang. Today, I want to share with you the practice of old Beijing bean juice. In this way, I have been making bean juice for more than ten years. If you like to drink bean juice, you must read today's content carefully to make sure that you can make authentic bean juice at home.
The traditional process of making bean juice is limited by many facilities, so it only takes five steps to make bean juice at home. Do you expect the sour, fragrant and strong soybean juice? Then let's get started!
Step 1 Soak beans
Choose mung beans with full granules, wash them repeatedly, and soak them in twice the water for 24 hours until they can be easily rubbed off by hand. The soaking time in this step is very critical, which will directly affect the pulp yield in the next step.
Step 2: pulping
Add 1:8 water to the soaked mung beans in batches, and add water in batches, not all at once. Otherwise, the pulp is not delicate enough, which will naturally affect the pulp yield, and the pulp will be wasted if it is not fully discharged.
Step 3: Screening
Broken soybean milk should be screened to remove bean dregs, and this step can also be completed by wrapping bean cloth. If it is found that there is still a lot of slurry water in the bean dregs after primary screening, the bean dregs can be diluted with water for secondary screening.
deposit
After the bean dregs are separated from the soybean milk, let the soybean milk stand for 3 hours. It is best not to shake it during the period, in order to precipitate the starch in the soybean milk. Don't throw away the filtered bean dregs. You can also make them into another delicacy in old Beijing. After 3 hours of precipitation, pour out the upper liquid of soybean milk, and the rest is mung bean starch, which can be made into cold noodles or bean jelly, and the taste is quite good.
ferment
Put the soybean milk after starch separation into the pot, remove the floating foam on the surface and start fermentation. This step should be regarded as the most important part of bean juice. Because the temperature and humidity are different in each season, the fermentation time will change accordingly. If it is the first time to make bean juice, because there is no starter, the fermentation time is about twice as long as that with starter. So when making bean juice for the first time, it should be fermented at room temperature of 28-30 degrees for at least 48-72 hours. But this time is not extended indefinitely, so soybean juice will go bad if it is fermented too much.
After 48 hours of fermentation, you can also check the fermentation of soybean juice every few hours by two methods. The first method is: smell, when you smell a strong sour taste, it means that the fermentation is almost finished. The second method is: taste, if the bean juice is sour and mellow, and the aftertaste is slightly sweet, it can also show that the fermentation degree is good.
At this time, you can decide whether to stop fermentation according to the acidity. If you like sour taste, you can ferment for several hours on this basis. If you don't like sour taste, stop fermentation immediately and cook bean juice as soon as possible.
Don't forget to leave some upper pulp as the base of fermented soybean juice. With this base material, the next bean juice will not only taste more mellow, but also greatly reduce the fermentation time. In fact, this is the same as using old flour as starter when we mix flour, which can accelerate fermentation.
The primer can be put in the freezer and won't break for 2 months. Just pour the bottom material into fermented soybean milk next time. It's simple and easy to use.
After the bean juice is fermented, the remaining work is to cook the bean juice. Boiling soybean juice is not a simple matter, which is different from boiling soybean milk. Many people fail in this link. So you must read on and find out how to cook bean juice.
Before boiling the bean juice, remove most of the upper pulp. This slurry is actually the introduction just mentioned. Generally, the amount of slurry water reserved is about one-third of that of soybean juice, so don't leave too much, or the cooked soybean juice will be thinner.
First boil some water in the pot, stir the bean juice evenly, then pour half of the bean juice into the pot and cook it over medium heat. Don't wait for the bean juice to boil. When the temperature in the pot rises, add raw bean juice immediately and add raw bean juice repeatedly, so that the pot will always be in a boiling state, but it must not be boiled. After all the bean juice is poured into the pot one after another, turn to the minimum fire to keep warm and fill it while eating.
You can cool the endless bean juice, put it in a bottle, put it in the refrigerator and take it out when you want to drink it. Cold bean juice also has a taste. Clearing away heat and losing weight is much better than carbonated drinks.
It's easy to check whether the bean juice is ripe or not. You put the cooked bean juice in a glass and let it stand for 20 minutes. If it is not layered, it means that the cooking temperature is appropriate. If it is layered, it means that there is a big fire during cooking.
Some people may think that the filtered bean dregs are fermented sesame tofu. I can tell you for sure that it is not sesame bean curd. Boil the bean juice with fire until it is separated, and the rest after filtering is sesame bean curd. But this bean dregs is not much different from sesame bean curd in taste. I always make bean dregs into sesame bean curd, which tastes authentic and is no worse than sesame bean curd.