1, the ancient chestnut mutton soup, really has the word "sheep" and is indeed "soup". In the Tang Dynasty, the original chestnut mutton soup was made by adding mutton. But after it spread from China to Japan, because monks don't eat meat, they made it into the shape of sheep liver with red beans, Ge Fen and flour. The Japanese pronunciation of "liver" and "soup" is similar, so "sheep liver" is called "mutton soup" and became a famous refreshment when the tea ceremony was popular. In the era of Toyotomi Hideyoshi, mutton soup with bean paste was the most popular. Japanese mutton soup is made of red beans, and later developed into different styles of mutton soup such as chestnuts and sweet potatoes. Adding a certain proportion of chestnut noodles to chestnut mutton soup is a fine product of mutton soup.

2. Materials: sugar10kg, agar 0.25kg, adzuki bean 2.5kg, chestnut powder1~ 2kg, sodium benzoate12g. ..

Step 3 practice

(1) Wash chestnuts, remove impurities, take them out after cooking, and put them on the table to dry or dry. Drying, pulverizing, peeling with windmill, grinding or pulverizing into powder, and sieving with 120 mesh sieve to obtain chestnut powder.

(2) Wash adzuki beans, cook them in water for a while, add alkali, pour off the alkali solution (remove mucus), wash them with clear water, add water and cook them in a steam bath for 2 hours until they bloom. Put the boiled red bean and water into a steel mill for grinding, separate the red bean paste from the skin with fine reed yarn, and rotate the red bean paste out of the water until it is held in your hand and scattered when you leave. Generally speaking, 100 kg adzuki bean can produce 180 kg adzuki bean paste. Home processing can be done by cooking in an iron pan over a coal fire, putting it in a 20-mesh copper wire sieve, rubbing hard, peeling and filtering sand, and then putting the bean paste in a bag and squeezing it to remove water.

(3) Soak agar in 20 times of water 10h, and then heat it until it melts. Add a little water for saccharification, add agar, when the temperature of agar and sugar solution reaches 65438 020℃, add chestnut powder bean paste and sodium benzoate dissolved in a little water, and stir evenly. When the temperature is 150℃, it is removed from the fire and injected into the mold. Note that the temperature should not exceed 106℃, otherwise it will solidify before the mold is completed. Boil in a steam bath with a pressure of 405.2kPa for about 45 minutes, or boil in an iron pot with an open flame. The whole boiling process should be continuously stirred to prevent burning. Pour the boiled pulp into a mold lined with tin foil paper bottom with a funnel, then put it in a fume hood for cooling and molding, and get it after being fully cooled.