Hello everyone, if you don’t know much about bean juice, it doesn’t matter. Today, this website will share with you the knowledge of bean juice, including what kind of bean juice is. After everyone’s analysis, we hope it can solve everyone’s problems, so let’s get started!
Contents of this article
- What are the bean juices
- How to make bean juice
- What is bean juice
- The correct way to make bean juice
- What is bean juice like
- How to drink soy juice
1. What are the soy juices
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Bean juice is a traditional Chinese drink, mainly made of soybeans, wheat, brown sugar, vinegar and other raw materials. According to different regions and tastes, there are various types of bean juice, such as Beijing bean juice, Tianjin bean juice, Shanxi bean juice, Henan bean juice, etc. Among them, Beijing bean juice is the most famous one, known for its rich taste and rich nutrition. In addition, the bean juice can also be seasoned by adding chopped green onion, chili pepper, vinegar, soy sauce and other seasonings according to personal taste to meet the needs of different people.
2. How to make bean juice
1. Wash mung beans Add clean water and soak until the mung bean skin can fall off when you crush it with your fingers.
2. Then put the soaked mung beans into a food processor and add appropriate amount of water to make a thick paste.
5. Then remove the floating powder and water on the surface, leaving a thick slurry for later use.
6. Add 1000 ml of water to the pot and bring to a boil over low heat. The ratio of water to slurry is (1:3).
7. Do not turn off the heat, pour in the syrup and stir constantly.
8. Turn off the heat immediately after turning it on again to complete the process of making bean juice.
9. Let cool slightly, scoop out the bean juice and drink.
10. Keep still for a while without separation, so the bean juice is just right.
3. What is soybean juice
1. Soybean juice is a kind of Beijing Flavor snacks are made from mung bean scraps produced in the process of producing starch or vermicelli.
2. Raw bean juice is made by adding water to green beans and grinding them, and removing the large particles. The liquid after part of the starch (used in the production of vermicelli jelly, etc.) is fermented.
3. Cooked bean juice needs to be slowly boiled. Gray-green color, mellow taste, sour taste and slightly sweet aftertaste
4. The correct way to cook bean juice
1. Wash the mung beans, put them in a basin and soak them in cold water (use warm water in winter, the amount of water is 2 times higher than that of mung beans) for ten hours.
2. When the bean skin falls off when twisted by hand, add water and grind it into a fine pulp.
3. Pour the fine slurry into the gauze and let the liquid seep through the gauze into the container below.
4. Remove the bean dregs and keep the filtered slurry for later use. Pour the water into a glass container and ferment for 12 hours (24 hours in winter and 12 hours in summer). 5. After precipitation, the thicker texture will be raw bean juice. , the top layer is foam and slurry water; skim off the scum and slurry water, scoop out the raw bean juice
6. Add a little cold water to the pot, and use it. Bring to a boil over high heat and pour in the raw bean juice. When the bean juice swells and overflows out of the pot, immediately switch to low heat and blend the raw bean juice into the pot in batches. Serve as you like
5. What is bean juice like
1. Bean juice is a popular winter and spring snack in Beijing with a unique flavor. Old Beijingers have a special preference for it. Bean juice is made from mung beans, but it is not a direct product of mung beans. It is a leftover from the production of mung bean starch or vermicelli.
2. When making mung bean starch or vermicelli, soaked mung beans are usually added with water and ground into a slurry, and then poured into a large vat for precipitation. After precipitation, the bottom layer is mung bean starch, and the upper layer is floating. It’s bean juice. People usually take raw bean juice for fermentation and pour the fermented bean juice into a casserole to heat the mature bean juice.
3. Because of the fermentation process, So the bean juice has a swill-like smell, which makes it difficult to swallow. But if you hold your nose and drink it twice, the feeling will be different. Some people will become addicted to it, and they will have to wait in line to drink it.
4. Old Beijingers drink bean juice and have their own special ingredients. Generally, the bean juice is served with a small dish of pickles and a fried burnt ring, which is very northern. Features.
6. How to drink bean juice
What is the old drink of bean juice? Beijing\’s unique traditional snack uses mung beans as raw materials and has the effects of nourishing the stomach, detoxifying and clearing fire. There are several ways to drink bean juice:
1. Drink it directly: Drink the bean juice directly and feel its unique texture and taste
2. Pair it with staple food: Pair the bean juice with staple food, such as steamed buns, Hanaki, etc. Flatbreads, etc., can increase satiety.
3. Pair with snacks: Pair bean juice with snacks, such as coke rings, twists, fried cakes, etc., to increase the taste. .
4. Pairing bean juice with vegetables, such as cucumbers, radishes, cabbage, etc., can increase the intake of dietary fiber and vitamins.
It should be noted that the taste of bean juice is quite unique, and some people may not like it. If you don’t like drinking it directly, you can try to eat it with other foods, or add some sugar, Honey and other seasonings can be used to improve the taste. At the same time, soy juice has high nutritional value, but it also contains a certain amount of sugar and fat. It is recommended to drink it in moderation to avoid excessive consumption that will burden the body.
This ends the content about bean juice. I hope it will be helpful to everyone.
