Beijing Bean Juice needs to be made through the process of soaking beans, grinding, sieving, settling and fermentation.

1, soak beans.

Select the full grain green beans, after repeated cleaning, add twice the water soaked for 24 hours, until the green beans soaked to the hand can be easily rubbed off the skin of the beans, this step of the soaking time is very critical, it will have a direct impact on the next step of the pulp rate.

2, grinding.

The soaked mung beans add 1:8 of water, water should be put in, don't put it all in at once, or else the pulp is not fine enough, naturally affecting the pulping rate, can't fully pulping produced a waste.

3, sieve.

Broken soybean milk should be sifted to remove the dregs, this step can also use the bean bag cloth to complete. If a sieve found in the dregs of soybean residue is still more water, you can use water to dilute the dregs of soybean residue, the second sieve.

4, precipitation.

After the separation of dregs and soymilk, let the soymilk settle for 3 hours. During this time it is best not to shake it, the purpose is to let the starch in the soymilk precipitate. Don't throw away the filtered soybean residue, which can be made into another old Beijing delicacy. After 3 hours of precipitation, pour out the top layer of soybean milk liquid, the rest is mung bean starch, this can be made into cold skin or cold noodles to eat, the flavor is quite good.

5, fermentation.

Separate the starch after the soybean milk into the pot, remove the surface foam to start fermentation. This step should be regarded as the most important part of the soybean juice children, each season due to the temperature and humidity is different, so the fermentation time should also change. If it is the first time to make soybean juice because there is no primer, so the fermentation time is about twice as long as using the primer.