Old Beijing Bean Juice is made of green beans, Beijing Bean Juice is Beijing's unique food, is the water milled mung beans to make vermicelli or powdered dough, the starch out of the rest of the light greenish broth, after fermentation boiled made. Drinking bean juice is a delicate matter, first of all, it must be hot, occasionally cooing with a few bubbles of heat is best, and then it must be accompanied by a very thinly sliced shredded mustard lumps, drizzled with spicy oil, but also with two "burnt circles", eat the main flavor sour, sweet aftertaste, mustard salty, spicy red oil.

Practice

1 kilogram of green beans, spicy pickles. 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. The fermented bean juice shall be boiled in a large casserole with water first, blended into the fermented bean juice and then boiled, and then keep warm with a small fire, and eat with the sheng.

1, the mung bean impurities sieve clean, scrub clean, into the basin with cool water (warm water in winter, the amount of water than the green beans 2 times higher) soak 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 add 1.5 kg of water (i.e., the first few times to make soybean juice, starch skimmed out of the water) and one by one add no less than 12 kg of cool water filtration, filtering out about 17 kg of slurry, dregs 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 spill out of the pot, immediately change to micro-fire heat (at this time you can not use the fire, otherwise it will be driven into the hemp tofu), eat with the sheng, and accompanied by spicy savory dishes with food.