≮Gourmet ingredients≯

1 kilogram of mung beans, appropriate amount of spicy pickles. Bean juice is actually the leftovers from making mung bean starch or vermicelli. It is soaked in mung beans until they can be twisted and peeled, then fished out, added with water and ground into a fine slurry, poured into a large vat for fermentation, the starch that sinks to the bottom of the vat, and the bean juice that floats on the upper layer. The fermented soybean juice must be boiled with water in a large casserole, then mixed with fermented soybean juice and then boiled, then kept warm over low heat, and served as you go

≮Food recipes≯

1. Sieve out the impurities from the mung beans, wash them clean, put them in a basin and soak them in cold water (use warm water in winter, the water volume is 2 times higher than that of mung beans) for more than ten hours. When the bean skin falls off when twisted with your hands, take it out, add water and grind it into a thin paste (the finer the grinding, the better). Approximately 2.65 kilograms of thick paste will be produced for every kilogram of mung beans. Then, add 1.5 kilograms of slurry water (that is, the clear water skimmed out when making soy milk and starch) into the paste, and gradually add no less than 12 kilograms of cold water to filter. About 17 kilograms of flour slurry and 2 bean dregs can be filtered out. Kilogram,

2. Pour the slurry into a large vat and allow it to settle overnight. The white starch settles to the bottom of the tank, with a layer of gray-brown black powder on top. The next layer is gray-green, thicker raw bean juice, and the top layer is foam and slurry. Skim off the foam and slurry water, scoop out the raw bean juice (you can get about 8 kilograms of raw bean juice, and about 500 grams of starch and a small amount of black powder). It needs to settle once before cooking again, and it will settle for six hours in summer. It settles overnight in winter. After settling, skim off the slurry on top.

3. Put a little cold water into the pot, bring it to a boil over high heat, then pour in the raw bean juice. When the bean juice gradually swells and is taken out of the pot, immediately switch to low heat to keep it warm (cannot use high heat at this time) (otherwise it will turn into sesame tofu), serve as you like, and serve with spicy pickles.