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Introduction: Beijing's prestigious traditional snacks. It has the characteristics of gray-green color, thick soybean juice, sour taste and slightly sweet taste. Bean juice is a popular snack with unique flavor in Beijing in winter and spring. Especially the old Beijingers have a soft spot for it. In the past, soybean juice was sold raw and cooked. Most 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 a big and spicy pickle on the other. "Yan Dou's Miscellaneous Poems on Snacks" says: "The dregs can be used as porridge, and the taste of old pulp is thin and thick. Regardless of gender, come and sit together, and each has its own advantages. " And said: "The taste goes beyond sour and salty, and everyone who eats it knows that it can be described as exquisite." Drinking bean juice must be accompanied by finely cut kimchi. Generally, kohlrabi is used in summer, and the old salted mustard should be cut into filaments, mixed with Chili oil, and the brown and crispy inby should be served, which has a unique flavor.

History: Bean juice has a long history. 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 type the original name: "Recently, a new bean juice was sent to check whether it was clean and drinkable. If there is no clean thing, two or three bean juice makers will be recruited and sent to the royal chef. " Therefore, bean juice from the folk has become the royal meal of the court.

Folklore: Some people say that bean juice is the food of the old flag bearer. In fact, people who like to drink bean juice are not limited to ethnic groups, nor are they rich or poor. In the old society, people dressed up would be laughed at if they sat on a stall and ate enema or sheep cream sausage, but it was not shameful to drink bean juice on the stall. As usual, people who sell bean juice will take raw bean juice from the powder room and pick it up in the temple to cook it on the spot. There is a long table in front with four large glass covers, one for putting spicy pickles; One put dried radish; A sesame seed cake with sesame sauce, "horseshoe" (this is another form of sesame seed cake, which looks like horseshoe, hence the name. There are two skins of salt and pepper horseshoe and water horseshoe); A fried fruit with "small inby". The case was covered with a white tablecloth and hung with a blue cloth fence. The fence was tied with a pattern cut with white cloth and marked with the words "X-remember bean juice". In summer, a cloth shed will be set up to keep out the scorching sun. Operators are usually one or two people, constantly shouting to tourists: "please, you!" " Hot biscuits and hot fruit, there are seats in it! "

Food ingredients

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Mung beans 1 kg, moderate amount of spicy pickles. Bean juice is actually the leftover of mung bean starch or vermicelli. Soak it in mung beans until they can be twisted and peeled, then take it out, grind it into fine pulp with water, and pour it into vats for fermentation. Starch sinks to the bottom of the tank, and soybean juice floats on it. Fermented bean juice must be boiled with water in a large casserole, then boiled with fermented bean juice, then kept warm with low fire and served with it.

Food practices

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1, screen mung bean impurities, wash them, put them in a pot and soak them in cold water (warm water is used in winter, and the water volume is twice as high as mung bean) for more than ten hours. When the bean skin is twisted by hand, take it out and add water to grind it into a thin paste (the finer the grinding, the better), and the thin paste is about 2.65 kg per kg of mung beans. Then, add 1.5 kg of slurry water (that is, clear water skimmed from bean juice and starch) to the dilute paste, and add not less than 12 kg of cold water for filtration, and about 17 kg of slurry and 2 kg of bean dregs can be filtered out.

2. Pour the slurry into a vat and let it settle overnight. White starch precipitates to the bottom of vat, with a layer of grayish brown black powder on it, followed by a layer of thick raw bean juice with grayish green color, and the top layer is floating foam and slurry. Skim the froth and slurry, scoop out raw soybean juice (about 8 kg raw soybean juice, about 500 g starch and a small amount of black powder), and precipitate again before cooking, and precipitate for six hours in summer. It will settle overnight in winter. After settling, skim off the mud on it.

3. Put a little cold water into the pot, bring it to a boil, and then pour in the raw bean juice. When the bean juice gradually rises out of the pot, immediately switch to low fire to keep warm (you can't use big fire at this time, otherwise it will turn into hemp tofu one by one), and eat it with spicy kimchi.

Gourmet special

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Despite its ugly appearance, it has always been deeply loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of relieving summer heat, warming yang and strengthening the spleen, stimulating appetite, detoxifying and drying.

Bean juice, referring to Beijing snacks, will first make people think of bean juice. Beijingers love to drink bean juice as a kind of enjoyment. But the first time I drank bean juice, the swill-like taste was hard 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 for drinks. "Yan Dou's Miscellaneous Poems on Snacks" says: "The dregs can be used as porridge, and the taste of old pulp is thin and thick. Regardless of gender, come and sit together, and each has its own advantages. " And said: "The taste goes beyond sour and salty, and everyone who eats it knows that it can be described as exquisite."

What is bean juice?

In fact, it is the leftover of mung bean starch or vermicelli. Soak it in mung beans until they can be twisted and peeled, then take it out, grind it into fine pulp with water, and pour it into vats for fermentation. Starch sinks to the bottom of the tank, and soybean juice floats on it. Fermented bean juice must be boiled with water in a large casserole, then boiled with fermented bean juice, then kept warm with low fire and served with it. Despite its ugly appearance, it has always been deeply loved by Beijingers, because it is rich in protein, vitamin C, crude fiber and sugar, and has the effects of relieving summer heat, warming yang and strengthening the spleen, stimulating appetite, detoxifying and drying.