After growing up, Yuan has been to many places, especially after working in northern Shaanxi, and was deeply conquered by Yan 'an Zichang bean jelly ... How to describe the beauty of Zichang bean jelly to friends who don't know? In the words of Zichang County Records:
Moreover, Xintianyou's "Northern Shaanxi Flavor" also sang "Northern Shaanxi Flavor"
I used to eat zichang bean jelly in Yan' an, but I have never been to zichang county, so I talked to local friends about zichang bean jelly, and they always said with a unique nasal voice on the bank of the Yellow River: "Alas! Okay, I'll tell you something. The food is not called zichang bean jelly. You have to go to the county seat to eat! " Yuan especially likes listening to his friends in northern Shaanxi. Yes, this is in line with Yuan's view that "food has a soul, and you must go to the country of origin to find the most authentic taste". There are three kinds of zichang bean jelly, buckwheat bean jelly, potato bean jelly and mung bean bean bean jelly, as mentioned above, but generally speaking, zichang bean jelly actually refers to mung bean bean bean jelly, because it is so delicious, so win!
The existing record of bean jelly in China can be traced back to the Song Dynasty in 907 AD. There is a story about He's bowl of sesame sauce bean jelly retreating from the Liao army. It is said that when he personally marched in the Northern Han Dynasty, the general was ordered to stop them. At that time, it was the hottest day. Zhao Kuangyin specially sent a bowl of cool sesame sauce bean jelly to He Jiyun, who was about to go out, and only said, "I'll wait for you tomorrow ... Good news!" He Jiyun was so grateful that after eating, he was refreshed and led the army to break the Liao Dynasty and became a beautiful talk. Now the famous zichang mung bean jelly has a history of more than 200 years. Zichang has an old Yan family mung bean jelly, which has been passed down to the fourth generation and has a history of more than 100 years. I heard that this kind of mung bean jelly has been eaten by many ancestors in their family before. At present, their home has been connected to the Internet. I hope I won't get lost because of commercialization.
Traditional bean jelly is the best unbroken bean jelly, which is washed with clear water, soaked in clear water for one night in a vat, and then ground with a stone mill. When the ratio of beans to water is about 1: 4, grind it into thin soybean milk, then put it in a basin for precipitation, scoop out the floating water, and then pour it into a powder basket for filtration. Add more water to this jar for precipitation, and after 8 hours, add the slurry of the last bean jelly for fermentation.
Finally, take out the brownish red on the top of the big urn as the raw material of oil bean jelly, and the bottom as the raw material of white bean jelly, put it in a suitable container and cool it in cold water, and the authentic zichang bean jelly will be fine! When eating, just cut into strips or scrape with a colander and pour water on it! 20 16- 16 The production technology of zichang mung bean jelly was selected into the fifth batch of intangible cultural heritage list in Shaanxi Province. # jingjing jingjing sounds complicated, but it is not difficult for a child who has been making jelly all his life. The bean jelly made by Yuan's mother is relatively simple. Stir it into a paste in the pot like a ball, and it will be fine when it basically reaches the heat. Therefore, the birth of Zichang bean jelly is very ceremonial and naturally delicious.
The most prominent taste of the sauce of Zichang mung bean jelly is two kinds, hot and sour. It is made of rice vinegar, ginger powder, salt, garlic paste, sesame oil, cooked sesame seeds and Chili oil. Especially the chili oil here is different from the chili oil in Guanzhong area where Yuan is located. Put the Chili noodles in a hot oil pan, and then add water. When the water boils, take out what floats on it, that is Chili oil.
Although yuan kitten has never eaten the most authentic mung bean jelly, after all, the ion length is not far away. I believe the taste is still very close. I vaguely remember scooping a few spoonfuls of juice and stirring it with chopsticks. The smell of oil overflowed, red peppers dyed all the white bowls red, and the sour smell of early days jumped into my nose. It was almost flowing before I ate it. I secretly ate half a bowl several times, which was sour and spicy, cold and delicious ... We sat by the roadside and ate in a shed underground. Cars come and go on the road. The sun made an asphalt road soft and collapsed, so we ate two bowls of long mung bean jelly. Yuan kitten felt trance at that time, and it was cold in the dog days. We forgot to eat jelly in our hurry just now. ...
1942, Anding County was renamed Zichang County. Now people remember not only the red struggle, but also delicious mung bean jelly!