Longchang bean flower rice, is a famous specialty snack in Longchang County, Neijiang City, Sichuan Province, the product is a tender bean flower, bean flower dipping water, rice with the consumption of soybean products in a simple processing of a food, because of its tender and tasty and widely circulated, influential, and occupies a place in China's food culture.

It is said that Longchang's bean curd rice originated from Fushun bean curd, basically is the point of gall bladder water, bean curd burned in the pot without pressure, like to eat old on the bottom of the feast, like to eat tender on the top of the feast. Most people like to eat tender, that like tofu brain like bean curd melt in the mouth, have a taste. t5t

The most important thing about the bean curd rice is that it is dipped in the dish. The condiments are very simple soy sauce, patty cake sea pepper, pepper, monosodium glutamate, sesame seed, sesame oil this is the basic material. Generally nowadays, the place that sells the bean curd rice only puts these kinds in the dish, and everyone who goes to eat it can add fresh chili peppers, chopped scallions and garlic puree according to their own tastes. Seemingly simple these spices, added to the beans in the formation of a special flavor, like brine is not brine, like spicy non-spicy, salty and light with the fragrance of the beans, eat in the mouth only to feel the teeth and cheeks, as if eating is not a bowl of bean curd, but that the legend of the immortals can only be enjoyed by the goat's fat and jade cream. The place that sells the bean flower rice usually has the steamer slag to sell, usually has the fat intestines and beef two kinds, can satisfy those customers who are partial to eat meat. t5t

Longchang bean flower production: t5t

Features: Mian and not old, tender and not loose, white as snow, fragrance long. Cellar water clears heat and removes toxins, wakes up wine and quenches fatigue, and sweetens back to quench thirst. t5t

Methods: Select a number of high-quality soybeans and soak them in water. Just soak through can. The soaked soybeans and the right amount of water into the stone mill to push fine. Push the pulp into the pot to boil, scooped into the cloth pocket prepared in advance to slag, the soybean milk filtered in the tile jar. If it is winter, you have to put down the bile water (salt brine) right away, and in summer, you have to wait for a while before putting down the bile water. t5t