Bean juice has a long history and is said to have been a popular food among the people as early as the Liao and Song Dynasties. In the 18th year of Qianlong (1753), someone went to the palace to report: "Recently, Yi Libu has been sent to inspect whether it is clean and drinkable. If there is no unclean thing, he has recruited two or three bean juice makers and sent them to serve in the imperial kitchen." As a result, bean juice originating from the people became the royal meal of the court. <br />To drink bean juice, you must be accompanied by extremely finely cut pickles. Generally, you use soy sauce and blue silk in summer. The most important thing is to use the "Ma 'er gold thread" from Liubiju in Beijing, mixed with a little chili oil. You must also eat two fried brown and crispy scorched rings. For example, you can add two horseshoe sesame cakes to fill your fill. Put the scorched rings inside and take a bite to spray the fragrance. It will definitely have a unique flavor. You won't be able to eat them outside Beijing, hehe! <br />The first time you make bean juice, it will take a long time to ferment, because bean juice will only be sour if it is fermented long enough. To make bean juice, you need to use puree to grow hair. You can't cook it and then ferment it, and you can't add any additives, so the taste will be impure. After making it the first time, leave 10% of the sour juice as an initiator, and the next fermentation will be much faster. <br />Today, it was made using the most primitive natural fermentation method. I thought it would take more than ten hours to ferment, but I didn't expect it to take more than twenty hours to see the effect. Hehe! Because the indoor temperature at home is too low and I dare not put it under the sun to dry it, it takes a long time. Remember to make bean juice, the utensils must be disinfected, sealed with plastic wrap, keep a single lactic acid bacteria naturally generated, and gradually ferment, and never mix with miscellaneous bacteria, otherwise it will stink badly, hehe! The bean juice I make myself has a slight fragrance of mung beans in the acid. It is much better than the outside, and the acidity can be controlled by yourself. The specific recipes for bean juice and sesame tofu are as follows;
Ma tofu is a specialty of Beijing and is not found anywhere else. This item comes from the powder room in Jiujing. The flour room used to be a place where flour starch was produced. The beans were ground on a stone mill, and water was added as they were ground. At the same time, the beans were divided into three types. The thinnest one becomes soy milk, which is authentic and is used to make starch; the thinnest one becomes juice, which is bean juice; the middle layer of thick and stagnant dark green flour paste is put in a cloth bag, heated and boiled, filtered to remove the water. It is sesame tofu. <br />The bean curd and bean juice have the same attribute, and are prepared from the same raw materials and methods of various bean curds (20 pieces). They are leftovers for manufacturing mung bean vermicelli and starch. The fermented bean juice is burned open, and the bean juice flows down after filtering with cloth. The bean juice is the bean curd with edge control. Because after fermentation, it has a special sour flavor like bean juice. Old Beijingers like bean juice, but also like to eat hemp tofu, just like Shaoxing people like to eat fried stinky tofu.
