Mung beans 1 kg, spicy savory vegetables appropriate amount. Bean juice is actually the offal for making mung bean starch or vermicelli. It is soaked in mung beans to twist the skin after fishing, add water and grind into a fine pulp, poured into the vat fermentation, sunk into the bottom of the vat for the starch, floating on the upper layer that is for the bean juice. Fermented soybean juice shall be used in a large casserole first water boiling, into the fermented soybean juice and then boiling, and then keep warm with a small fire, eat with the sheng

≮ Food Practice ≯

1, will be sifted through the impurities of the mung beans, scrubbed, put into a pot of cool water (warm water in winter, the amount of water to be higher than the mung beans twice) soak for more than ten hours. To be the skin of the beans with a twist of the hand off when fishing, add water to grind into a thin paste (the finer the better), per kilogram of mung beans out of the thin paste of about 2.65 kilograms. Then, in the thin paste to add 1.5 kg of water (that is, before the next production of soybean juice, starch skimming out of the water) and one by one to add not less than 12 kg of cool water filtration, filtering out about 17 kg of slurry, dregs of 2 kg,

2, the slurry poured into the vat, after a night of precipitation. White starch will be precipitated to the bottom of the tank, above is a layer of gray-brown black powder, and then a layer of gray-green color, thicker texture of the raw soybean juice, the top layer of the froth and slurry water. Skim off the froth and slurry water, the raw bean juice scooped out (can get about 8 kg of raw bean juice, and about 500 grams of starch and a small amount of black powder), and then need to be cooked before the precipitation of a summer precipitation six hours. Winter precipitation overnight. After settling, skim off the top of the slurry.

3, put a little cool water in the pot, boil with high heat and pour into the raw bean juice, to be up and will be out of the pot, immediately change to micro-fire heat (this time can not be used with high fire, otherwise it will be turned into hemp tofu), eat with the sheng, and accompanied by spicy savory dishes with food.