Raw material formula mung bean 10 kg lily powder juice 4.75 kg old pulp water 15 kg additional auxiliary ingredients: pickles moderate
Method of production 1. Lily powder juice: lily powder to water. General per 100 kg of raw bean juice with 200 to 250 grams of lily powder and 1.5 kg of water.
2. Make old water: the previous production of starch skimming out of the water, through the fermentation of lactic acid and become, acidic flavor can prompt the soybean juice to become acidic.
3. Production of raw bean juice: wash green beans, soak in water for more than ten hours (water should be more than twice as much as green beans, winter can be warm water), to be the skin of the beans with a twist of the hand off when fished out, add water and grind into a thin slurry (per kg of green beans can be out of the thin slurry of about 5.3 kg), thin slurry, add the old slurry of 15 kg of water and 120 kg of water (water should be added slowly and in small batches) filtering, about powdered slurry of about 175 kg. About, poured into the tank precipitation for 12 hours, sinking into the bottom layer of white starch, the top layer is gray-green texture thicker raw soybean juice, the top layer of foam and water, skimming it off, the raw soybean juice is scooped out of the boiled cooked soybean juice.
4. Simmering method: the scooped out of the raw bean juice and then precipitation (summer needs to be precipitated 6 hours, winter needs 12 hours), and then down to the pot to cook, before cooking to put a small amount of water in the pot to boil, and then poured into the raw bean juice, pouring to pour while stirring the side of the burner, and strive to achieve the not raw and not mushy, and has been simmering to the open soon, that is, to the pasta flour juice to add, and continue to burn to the second time to open up when the heat is kept warm by moving to the fire, do not use high heat (fire). Do not use a large fire (fire is easy to become hemp tofu), do not make the paste pot or cooling, you can eat with the sheng (about 500 bowls).
5. Drinking soybean juice, generally with a delicious sauce dishes, sauce dishes have their own pickled, from the sauce garden to buy ready-made. All cut into thin as hair, with a small plate, pouring spicy oil that is ready.
Product characteristics Gray-green, thick juice, drink a mouthful of bean juice, eat a mouthful of shredded vegetables, hot and sour with a sweet taste, a special flavor
Bean juice is a Beijing specialty, remove Beijing, there is no place that sells bean juice. If you don't drink (or won't drink) bean juice, you can't be considered a Beijinger, and you're not qualified to study Lao She. Soybean juice is not soy milk, because it is not soybean products, but mung bean products, "surplus materials". Powder room with mung bean vermicelli or fans, fermentation in a vat, sinking to the bottom of the vat for the starch, floating on the upper layer is the bean juice - light green green "foot" material. It is fermented and boiled at regular intervals. Its color is gray-green, its taste is sour and bitter, divided into raw and cooked two kinds. Because of the low price, is a civilian food, difficult to reach the hall of elegance.
Said its flavor sour and bitter, has been generous, did not drink the people, the first mouth, wow! And rancid and smelly, there is a strange flavor, how to swallow? Some people think that like "slop", some people are addicted to drinking stained acacia. It is a "dross" and a "favorite". It is only when you get to know it better that you can appreciate the infinite flavors. The people who love stinky tofu and durian will be able to take care of it.
Drinking bean juice must be shredded red chili pepper and pickles, or burnt rings. Jiao ring is an ancient food, as small as a bracelet, deep-fried "fried ghost". Brown, crispy. I don't know why it's served this way. It is a custom that no one dares to change.
Beijing's traditional snack bean juice production method: soak green beans in cool water for more than ten hours, add water to grind into a thin paste, add paste water in the thin paste, and one by one to add not less than eight times as much cool water filtration of paste filtered out of the batter poured into the tank, after a night of precipitation, the most on a layer of grayish-green, the texture of the denser that is, the raw soybean juice, skimming off a layer of it above the froth and water, the raw soybean juice scooped out of the precipitation, the casserole Put into the cool water, with a strong fire to boil and pour into the raw bean juice, to be boiled up to overflow the pot, change to micro-fire heat preservation can be eaten.
Bean juice store in the production method of bean juice:
Soak green beans with cool water for more than ten hours, add water to grind into a thin paste, in the thin paste to add pulp water, and one by one to add not less than eight times as much as the pulp water of the cool water filtration?
Pour the filtered slurry into the tank, after a night of precipitation, the top layer of gray-green, thicker texture that is the raw soybean juice Skim it above a layer of froth and slurry water, the raw soybean juice scooped out of the precipitation
Pour the raw soybean juice into a casserole dish of cool water, and then pour it into the raw soybean juice after the boiling fire, to be the soybean juice was cooked up to overflow out of the pot, and then change the heat to keep warm with the fire can be eaten
The soybean juice home production methods
Supermarkets have to buy bags of mung bean flour, instead of grinding mung beans, mung bean flour and water mix, add diluted with warm water to dissolve the right amount of yeast (preferably with the old-fashioned hair stuff dregs head), placed for a certain period of time, after fermentation can be mastered according to their own preferences of the acidity of the bean juice, (the degree of acidity can be mastered by the nose to smell) to eat before the use of fine gauze filtration, and then can be boiled to consume, if Do not want to let the phenomenon of venting of soybean juice, can be added to the beginning of the simmering of a small amount of white flour juice, stirring and heating, in the heating process, to keep stirring, high-fire simmering, simmering cooked, you can drink at home on the delicious soybean juice! (Personal production method for your reference)