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.
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!
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.
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;
Sesame tofu in bean sauce
By RafaelWalsh
Recipe Recommendations
- qingshui 1500ml
- potherb mustard 150 grams
- green beans 80 grams
- diced pork belly 80 grams
- leek 30 grams
- thin yellow sauce 30 grams
- green onion 20 grams
- ginger 10 grams
- yellow wine 15 grams
- salt 1 grams
- MSG 1 grams
- dried chili of 5
- peanut oil appropriate amount
- strange smell
- cook
- several days
- ordinary
Steps for Sesame tofu in bean sauce
1
Wash the mung beans and pour them into triple water and soak them for more than 12 hours until the bean skins burst.
2
After soaking the green beans, wash them and pour them into the cooking machine. Then add water in two times and beat them to form a slurry. The water should be eight times that of dried beans.
3
Pour the beaten mung bean paste into a fine sieve or gauze, then press with a spoon to filter out the soy milk, and the remaining residue is fermented to produce sesame tofu.
4
Put the residue and green soy milk into two containers respectively, then cover it with plastic wrap and let it stand for fermentation. The initial fermentation takes about 20 hours, and then 12-14 hours each time. The temperature is controlled at 28-32 degrees. If the temperature is low, it will take longer.
5
Stir the fermented soy milk well, pour half into the pan, add 30% water to boil.
6
After the bean juice is boiled, add the remaining soy milk with a spoon in portions. Add it once and then add it for a second time.
7
After cooking, you can keep the heat warm with low heat, then put it into a bowl and drink it. Serve with Ma 'er gold thread produced by Liubiju. This small dish can dissolve acid and enhance flavor.
8
stir-fry sesame tofu; first cut the dried peppers into diced pieces and the leeks into minced pieces.
9
Heat a frying spoon with heat and add appropriate amount of peanut oil. Add diced pork belly and stir-fry. Stir the diced pork belly to remove the oil, add chopped green onion and shredded ginger and stir until fragrant, then add a little yellow sauce and stir well.
10
Stir the sauce well, add green beans and stir-fry until it is raw, then add sesame tofu and stir-fry well.
11
Stir well, add twice as much water and stir well, then add in the shredded cabbage and stir well.
12
After adding water and cabbage, stir fry constantly to prevent it from getting burnt. After frying until thick, add a little rice wine to remove some of the peculiar smell, and then season with salt.
13
After blending the salty and light flavor, sprinkle a little MSG to freshen up, then take out of the pot and put it into a plate, and use a spoon to scoop a hole in the middle of the sesame tofu.
14
Put minced leeks into the pit made out of sesame tofu, and then pour appropriate amount of peanut oil into the spoon to fry the fragrant dried peppers.
15
Pour the fried hot chili oil on the shredded leeks and serve on the table.Sesame tofu in bean sauce Make Tips
Characteristics of bean juice: light gray in color, mellow in smell, sweet and sour in the mouth, slightly sweet after drinking for a long time, dispelling summer heat and dryness, refreshing and appetizing. Characteristics of sesame tofu; dark gray color, strong smell, fresh spicy sesame flavor, slightly sour aftertaste. Warm tips: 1. After fermentation for 15 hours, if the acidity is not enough, check it every hour, and keep the temperature at 25-32 degrees. 2. If you like to drink it for a long time, you can set aside part of the sour bean juice after the fermentation is completed, put it in glass or ceramic utensils, seal it, and place it in the refrigerator for refrigerated storage. Use it as an acid base for the next production, which will save the fermentation. Half of the time, speed up the fermentation. 3. Before fermentation, it is best to stir sesame tofu again to make it as delicate as possible. The fermentation method is the same as bean juice. 4. Stir-fried sesame tofu is usually stir-fried with sheep tail oil, but if it is not stir-fried well, the mutton smell will be very strong. Stir-fried sesame tofu is a halal snack. Many Chinese friends do not like the mutton smell of sheep oil, so many old Beijing friends in the flag family have passed down the method of frying pork fat, which tastes very delicious. These two old Beijing snacks "Bean Sauce and Ma Tofu" are ready. If you are interested in this, you may wish to use it as a reference!