First of all, when it comes to Sinan mung bean powder, we have to talk about the cultural heritage of Sinan; Sinan is one of the earliest areas developed in Guizhou, and there is a saying in history that "there is Sinan first, and then Guizhou", Han placed Yongning County, Yuan set up Xuanwei Division, and the Ming Dynasty built Sinan Province. Because of the convenience of shipping on the Wujiang River, since the ancient merchants gathered, economic and trade prosperity, is the middle and lower reaches of the Wujiang River commodity distribution center, economic and cultural center, known as "Qiandong First County", "Wujiang Pearl" known.
Sinan mung bean powder is a special snack in Sinan County, Tongren City, Guizhou Province. Sinan mung bean powder has a mellow taste, a gentle fragrance, has the function of clearing heat and relieving heat, and is quite popular with the masses in sinan, which has a relatively hot climate, and is delicious to eat. Sinan mung bean flour is a traditional specialty food of Sinan and a delicacy for entertaining VIPs during the New Year's Festival. It has a mellow taste and a gentle fragrance, and enjoys a high reputation in Guizhou. It is a traditional handmade, Sinan folk food workshop.
The production process is as follows: soak 80% japonica rice and 20% mung beans, rinse the rice, rub off the skin, and then grind it into a pulp with stone grinding. Then set up firewood, dry and heat a large iron pot, spread vegetable oil, pour in an appropriate amount of rice milk evenly, scrape a thin layer with a wooden scraper or spatula, add a lid, and turn over and simmer when the heat is appropriate. After two or three minutes, a mung bean flour skin shaped like a pot is processed, dried on a bamboo pole, cooled and cut into strips, which can be cooked or fried. Because the production of mung bean powder requires that the heat must be moderate and just right, the tools must also be a large iron pot, and the use of firewood can produce that natural flavor, so it can only be operated manually by traditional skills, and cannot be produced by large-scale machines, so as to maintain the natural aroma and original taste of a folk food.
Sinan mung bean powder has a mellow taste, a gentle fragrance, has the function of clearing heat and relieving heat, and is quite popular with the masses in sinan, which has a relatively hot climate, and is delicious to eat. Eating a bowl of mung bean powder on a hot day will make people feel refreshed and the heat will disappear. When eating, cook the fresh mung bean powder in boiling water for about half a minute or so, and add the seasonings. The condiments of mung bean flour are also very exquisite, including ginger, green onion, pepper oil, bean paste, pepper oil, lard or pine mushroom oil.