bean juice
By VicentaLakin
Recipe Recommendations
- mung bean 200 grams
- water 600 ml
- strange smell
- skills
- a day
- senior
Steps for bean juice
1
Wash the mung beans thoroughly, place them in a basin and soak them in cold water (use warm water in winter, and the amount of water is twice as high as that of mung beans) for more than ten hours.
2
Remove the bean skins when they fall off with a twist, add water and grind them into a fine paste.
3
Pour the fine slurry into the gauze and allow part of the liquid to seep through the gauze into the container below.
4
Remove the bean dregs and leave the pulp water for later use.
5
Pour the filtered slurry water into a glass container and ferment for 12 hours. (24 hours in winter, 12 hours in summer)
6
After precipitation, the texture is thicker, and the top layer is the floating foam and pulp water; the floating foam and pulp water are skimmed, and the raw bean juice is scooped out.
7
Add a little cold water to the pan, bring it to a boil over high heat, and pour in the raw bean juice.
8
When the bean juice boils and overflows outside the pan, immediately use low heat to blend the raw bean juice into the pan in batches and serve as you eat.bean juice Make Tips
1. The ratio of mung bean to water is 1:3, that is, 100 grams of mung bean need to be ground with 300 ml of water.
2. Cook the bean juice until it is not burnt or shredded.
3. When cooking raw bean juice, the heat should not be too high, and it will easily turn into sesame tofu when it is too large. Moreover, you can't boil it until it's cooked. Wait until the water boils and mix it into the pot in batches.
2. Cook the bean juice until it is not burnt or shredded.
3. When cooking raw bean juice, the heat should not be too high, and it will easily turn into sesame tofu when it is too large. Moreover, you can't boil it until it's cooked. Wait until the water boils and mix it into the pot in batches.