Materials

Main ingredient: 1000 grams of green beans, Accessories: pickled mustard head 50 grams

Practice

1. Sieve the impurities of mung beans, scrubbed, put into a basin with cool water (warm water in winter, the amount of water should be higher than the mung beans 2 times) soaked for more than ten hours;

2. To be the skin of the beans rubbed with the hand when the drop out of the water grinding into a thin paste (grinding the finer the better);

3. Water grinding into a thin paste (grind as fine as possible);

3. per kilogram of mung beans about 2.65 kg of thin paste, and then, in the thin paste to add 1.5 kg of water (that is, skimmed out of the previous production of soybean juice, starch) and add no less than 12 kg of cool water filtering one by one, can be filtered out of the pulp about 17 kg, dregs of 2 kg;

4. pouring pulp into the vat. After a night of precipitation, white starch to the bottom of the tank, above a layer of gray-brown black powder, and then a layer of gray-green color, thicker texture of the raw soybean juice, the top layer of foam and slurry, skimmed off the foam and slurry, the raw soybean juice scooped out (raw soybean juice can be obtained about 8 kg, and another starch of about 500 grams and a small amount of black powder), in the cooking before the need for another precipitation, precipitation in the summer for 6 hours, precipitation in the winter night, the precipitation of a good. Precipitation is good, skim the top of the slurry;

5. pot put a little cool water, with a strong inflammation boil and pour into the raw bean juice, to be boiled up and will overflow the pot, immediately change to micro-fire heat preservation (at this time can not be used with a strong fire, otherwise it will be boiled into the hemp tofu), eat with the sheng, and accompanied by spicy savory dishes with food.