Douzhir (Fermented Soybean Milk)(dou zhi er )

Douzhir (Fermented Soybean Milk)

Introduction:

"Douzhier is a unique food in old Beijing. According to the written records, it has a history of 300 years and is a wonderful flower of traditional snacks. Bean juice is produced from mung bean as raw material, starch filtered out to make vermicelli and other food, and the residue is fermented. It has the effect of nourishing stomach, detoxifying and clearing fire. For its taste, I am really not sure what words should be used to describe it, so I have to use a "special" to aggrieve it. Many people say, "if you can't drink bean milk, you're not a real Beijinger." I don't think it's necessary to say that. The taste of bean milk is really not accepted by anyone all at once. But because of this, I think we should use the word "fate" to represent friends who like it. Can accept and like such a strange taste of food, I think only use "fate" to explain. In the past, there were two kinds of soybean juice: raw and cooked. Those who sell raw products usually push wooden bucket cars by hand to sell with Ma tofu, while those who sell cooked products usually carry on their shoulders. One end is a soy sauce pot, and the other end is filled with jiaoquan, Mahua and spicy pickles. "Yandu small food miscellaneous chant" said: "the dregs can actually be used as porridge, the old pulp flavor is thin and thick. There is no difference between men and women. If you come and sit together, you will have one sour salt for each And said: "taste in the sour and salty, the eater knows, can be described as exquisite." To drink soy sauce, you must match it with very fine pickles. You usually use kohlrabi in summer. You should use old salty water mustard to cut it into shreds, mix it with chili oil, and eat fried yellow and crisp coke rings with unique flavor. The douzhir (fermented soybean milk) is eaten in a bowl. The dark green surface is a thin layer of foam. When a bubble is gone, a hot gas comes out and another layer of foam comes up from the bottom of the bowl, and then another hot air. Before drinking into the mouth, you can smell a strong sour smell from a long distance, but when you drink into the mouth, the sour smell is not particularly strong and exciting. Savor it carefully. The smell of sour and rotten after fermentation is full of bean fragrance... "

Production steps:

Step 1: wash the mung beans, put them into the basin and soak them in cold water (warm water in winter, twice as much as mung beans) for more than ten hours.

Step 2: when the bean skin is twisted by hand, remove it and grind it into a fine slurry with water.

Step 3: pour the slurry into the gauze to make the liquid part penetrate into the lower container through the gauze.

Step 4: remove the bean dregs and leave the water for use.

Step 5: pour the filtered slurry into a glass container and ferment for 12 hours. (24 hours in winter, 12 hours in summer)

Step 6: after sedimentation, the thick texture is raw soybean juice, and the top layer is foam and slurry; skim the foam and slurry and scoop out the raw soybean juice.

Step 7: add a little cold water to the pot, bring to a boil over high heat and pour in the raw soybean juice.

Step 8: when the soybean juice is boiled up and spilled out of the pot, mix the raw soybean juice into the pot with low heat and serve it as you like.

Materials required:

Mung bean: 200g

Water: 600 ml

Note: 1, mung beans and water ratio of 1:3, that is 100 grams of mung beans to use 300 ml of water refining. 2. It's better to boil the soy sauce until it's not burnt and dry. 3. When cooking raw soybean juice, the fire should not be too big, and it will easily turn into bean curd. And can't boil thoroughly, wait for the water to boil, blending into the pot.

Production difficulty: Advanced

Craft: Skills

Production time: one day

Taste: strange

Chinese PinYin : Dou Zhi Er