Bean juice is a famous traditional snack in Beijing. It has the characteristics of gray-green color, strong soybean juice, sour taste and slightly sweet taste. Bean juice is a liquid snack with unique flavor in winter and spring in Beijing. Especially the old Beijingers have a special preference for it. In the past, soybean juice was sold in raw and cooked ways. Most of the sellers push wooden bucket carts by hand and sell them with sesame tofu; Cooked people usually carry a bean juice pot on one shoulder, and inby, twist and hot pickles on the other. Beijingers love to drink bean juice and regard it as a kind of enjoyment. But the first time you drink bean juice, the smell like swill makes it difficult to swallow. If you hold your nose and drink it twice, you will feel different. Some people are addicted to it, looking everywhere and waiting in line to drink. "Yan Dou's Miscellaneous Poems on Small Foods" said: "The dregs can actually be used as porridge, and the flavor of old pulp is thin and thick. There is no distinction between men and women, come and sit together, and each of them is palatable. " And said: "The taste is beyond the sour and salty, and the eater knows it, which can be described as exquisite."

What is bean juice?

In fact, it is the leftover of making mung bean starch or vermicelli. It is soaked in mung beans until they can be twisted and peeled, then taken out, ground into fine pulp by adding water, and fermented in a vat, where starch sinks to the bottom of the vat and bean juice floats on the upper layer. Fermented bean juice must be boiled with water in a big casserole, then boiled with fermented bean juice, then kept warm with low fire, and served with it. Don't look ugly, but it has always been loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of removing summer heat, clearing heat, warming yang, invigorating spleen, appetizing, removing toxic substances and removing dryness.

Bean juice has a long history, and it is said that it was a popular folk food as early as Liao and Song Dynasties. In the eighteenth year of Qianlong (1753), someone went to the temple to play the original name: "Recently, a new bean juice has been sent to check whether it is clean and drinkable. If there is nothing clean, two or three bean juice makers will be recruited and sent to the imperial kitchen." As a result, bean juice from the folk has become the royal meal of the court.

Drinking bean juice must be matched with finely cut pickles. Generally, kohlrabi is used in summer, and the old salt water mustard should be cut into filaments, mixed with Chili oil, and inby, which is fried brown and crisp, should be served with a unique flavor.

Production method:

Soak mung beans in cold water for more than ten hours, add water and grind them into thin paste, add slurry into the thin paste, and add cold water not less than eight times as much as the slurry one after another to filter and pour the filtered slurry into a jar. After overnight precipitation, the top layer of green, thick raw bean juice skimms off the floating foam and slurry on its upper layer, scoops out the raw bean juice and puts it into the precipitation casserole, and then pours it into the raw bean juice after boiling with high fire, until the bean juice is boiled.