Old Beijing Snacks "bean Juice, Hemp Tofu"
by Large frying spoon
Favorite
Difficulty
Normal
Time
48h
Serving
2
Soybean juice has a long history, and it is said that it was a popular food as early as the Liao and Song dynasties. In the eighteenth year of Qianlong (1753), someone went to the hall and said: "Recently, a new bean juice has been sent to inspect whether it is clean and drinkable. If there is nothing unclean, there are two or three bean juice craftsmen from Yunbu. Work as a errand in the imperial dining room." So, the soy juice from the folk became the imperial meal of the court.
The soy juice must be served with extremely finely chopped pickles. Generally, kohlrabi is used in summer, and the most exquisite is the "Marener Golden Silk" from Beijing Liubiju, mixed with a little chili oil, and two deep-fried dishes. You can get browned and crispy burnt rings. For example, you can also serve two horseshoe biscuits for filling. Put the burnt rings inside and bite into it. It tastes absolutely unique. You won't be able to eat it outside of Beijing. Yes, hehe!
It takes a long time to ferment when making soy juice for the first time, because soy juice will only be sour after fermenting long enough. To make soy juice, you need to use the puree to grow the hair. It can't be fermented after being cooked, and you can't add any additives, so the taste is not pure. After making it the first time, set aside 10% of the sour juice as a primer, and the next fermentation will be much faster.
Today I used the most primitive natural fermentation method to make. I thought it would be good for more than a dozen hours, but I didn't expect to see the effect in more than 20 hours, haha! Because the indoor temperature at home is too low and I dare not put it in the sun, it takes a long time. Remember to make soy juice, the utensils must be sterilized, sealed with plastic wrap, to keep a single lactic acid bacteria naturally generated, and gradually fermented, must not be mixed with other bacteria, otherwise it will smell bad, ha ha! The soy juice made by myself has a slight mung bean fragrance in the acid, which is much better than the outside, and the acidity can be controlled by yourself. The specific methods of soy juice and mochi tofu are as follows;"
The soy juice must be served with extremely finely chopped pickles. Generally, kohlrabi is used in summer, and the most exquisite is the "Marener Golden Silk" from Beijing Liubiju, mixed with a little chili oil, and two deep-fried dishes. You can get browned and crispy burnt rings. For example, you can also serve two horseshoe biscuits for filling. Put the burnt rings inside and bite into it. It tastes absolutely unique. You won't be able to eat it outside of Beijing. Yes, hehe!
It takes a long time to ferment when making soy juice for the first time, because soy juice will only be sour after fermenting long enough. To make soy juice, you need to use the puree to grow the hair. It can't be fermented after being cooked, and you can't add any additives, so the taste is not pure. After making it the first time, set aside 10% of the sour juice as a primer, and the next fermentation will be much faster.
Today I used the most primitive natural fermentation method to make. I thought it would be good for more than a dozen hours, but I didn't expect to see the effect in more than 20 hours, haha! Because the indoor temperature at home is too low and I dare not put it in the sun, it takes a long time. Remember to make soy juice, the utensils must be sterilized, sealed with plastic wrap, to keep a single lactic acid bacteria naturally generated, and gradually fermented, must not be mixed with other bacteria, otherwise it will smell bad, ha ha! The soy juice made by myself has a slight mung bean fragrance in the acid, which is much better than the outside, and the acidity can be controlled by yourself. The specific methods of soy juice and mochi tofu are as follows;"
