Green bean cold powder from hometown

Green bean cold powder from hometown

Whenever the summer is hot, I think of the smooth and refreshing, cool and refreshing mung bean cold powder in my hometown. Its yellowish green figure, trembling and majestic when picked up with chopsticks, like a cute little naughty boy, beating happily in front of my eyes, can't help but make me feel happy, pleasant, summer sweltering and irritability disappeared without a trace.

In my childhood memories, there are many traditional snacks in my hometown. Among them, the dark sweet potato noodle bun, the thick green soft jujube leaf fish and fish, and the soft bun with nori color are the most impressive. Of course, mung bean cold powder is also an indispensable member of the hometown snacks, and it also occupies a sacred place in my heart.

In those years, whenever summer came, the bustling area of the county town or the intersection of many people in the past could always see some elderly uncles and aunts selling mung bean cold powder stalls. A small stool, a wooden strip plate no more than two feet wide and about three feet long, a small board and a brass knife, plus a dozen small porcelain black bowls and a dozen pairs of bamboo chopsticks, constitute all the belongings of uncles and aunts who sell mung bean cold powder. In order to give diners a sense of elegance, a few careful stall owners paint the strips with red paint to make them bright red and dazzling, while the unpainted strips look old and old in the grinding of the years. But whether they are shiny or old, they are on the mission of helping mung bean cold powder earn money for their owners. At that moment, the green bean cold powder lying on the plate was like a young and beautiful girl who was about to leave the cabinet, dressed in a wedding dress that first looked green and yingying, and looked at the slight yellow light, peacefully and shyly looking forward to the sweetheart who was about to marry her. Condiments such as red oil spicy seeds, salt, vinegar, and garlic water snuggle closely next to the mung bean cold powder, and they work closely together to serve the best delicacies to the eaters. Whenever a diner sits on a small bench low by the plate, the enthusiastic stall owner will greet him with a smile: "Bring you a bowl?" Is the spicy light or heavy? "Come and have a bowl, and the spicy will be suitable." Good! You wait". I saw the stall owner sharply use his right hand to handle the brass knife that was more than a foot long and about three inches wide, as thin as a cicada wing, shaped like a crescent moon, and shone brightly, carefully cut a small piece from a large piece of cool powder and placed it on the left palm, and then, according to the guest's preference, skillfully and quickly cut the knife into slender strips or small ling-shaped pieces into small black porcelain bowls. At this moment, if you encounter a timid diner, you can't help but remind the stall owner kindly: "Alas, old man, you must be careful!" But the stall owner laughed and said disapprovingly: "It's all right, what to eat, what to worry about, not even this little kung fu, and dare to set up a stall on the street to sell cold powder." The stall owner was happily talking to the diners while his hands were constantly busy. Later, a small bowl of bright-colored, refreshing mung bean cold powder is handed to the diners.

Due to the excellent selection of materials and the unique production process, the texture of the hometown mung bean cold powder is smooth and soft, and the texture of the tendons is chewy. When the insider diners enjoy it, they are like guanzhong people eating lamb steamed buns, calmly concentrating on one bite after another and tasting slowly, so that they can appreciate its beauty. If you are an acute eater and want to eat three times and eat twice, this will not only fail to meet your wishes, but will be counterproductive. The reason is simple, at this time, the mung bean cold powder in your bowl is just like a bunch of mischievous little naughty children, their skin is smooth like loach, and the more you try to catch them, the more they oppose you. The big clamp is broken, and the small pieces of the force slip off your chopsticks and fall into the bowl, so that you can't get up to it, and you can't use it in a hurry. Therefore, when you enjoy mung bean cold powder, you must first grasp the strength of the chopsticks, you have to carefully pick it up while sending it to your mouth while sucking back with your mouth, this little naughty is slipping into your mouth while sucking. At this point, a cool, soft, smooth and smooth sensation quickly occupies your ventricles. The delicious flavors of spicy seeds, vinegar and garlic water also follow, further ushering you into a cool and refreshing world, which can't help but make you praise: "Cool, really cool!" It's cool to the heart." That indescribable taste of beauty can only be left in the heart by those who have tasted it. In the sweltering heat of the three-volt day, guests who eat mung bean cold powder take a stubble and stubble endlessly. At this time, the stall owner was so busy that he couldn't care less about chatting with the diners. Latecomers stand and wait for the first diners to finish eating as soon as possible so that they have a place to sit. As a result, in my hometown Ofonju Village, there is a wonderful saying that "do not eat cold powder and bench" has been passed down to this day. This witty remark is enough to prove that the traditional food of mung bean cold powder was deeply loved by the hometown people in that year, and reached the peak of a seat that is difficult to find.

The mung bean cold powder in my hometown not only has the special effect of cooling down the heat, clearing heat and detoxification, but also provides a business opportunity for some ancestors of Longju Village to make a fortune. In particular, after the reform and opening up, it has made indispensable contributions to some families. Some of them used the money earned from selling mung bean cold powder to pay tribute to their children to go to college; some people used the money earned from selling green bean cold powder to support three large tile houses for the family; a quiet and elegant girl was welcomed into the man's home as a bride, and after the celebration, people solemnly remembered the green bean cold powder.

The delicious taste of mung bean cold powder has long been well-known in my hometown, but the tedious process hidden behind it is little known.

In order to make a delicious mung bean cold powder, you must first follow the ratio of 4-5 kg of cold powder according to a pound of mung beans, and then combine the market sales to soak the green beans in water for more than four or five hours until it is completely swollen and soft. Next, the uncle and aunt who make the cold powder hold the hand of the crutch mill (small stone mill) in one hand and shake the crutch mill in a circle, and use a small spoon to pour the soaked mung beans with water into the grinding eye with one spoon, this process is called refining. This is followed by the third process: sizing (also known as over-packing). The four corners of the special pulp cloth were tied to a special wooden shelf, and the uncle and aunt slowly poured the coarse pulp that had just been ground into the pulp cloth and shook the wooden shelf with their hands. In this way, mung soy milk leaks out of the pulp cloth, and the slag is isolated. The fourth process is relatively simple and labor-saving. Let the raw pulp that leaks into the basin sit for a few hours to allow the pulp to precipitate sufficiently and separate from the water. After the above four processes, we entered the last process of making mung bean cold powder: burning pulp. At this time, according to the amount of raw pulp, the uncle and aunt poured the corresponding cold water into the large iron pot, and when the water was boiled, the raw pulp was slowly poured into the pot, and at the same time, the mung soybean milk in the pot was stirred repeatedly with a small wooden stick with a fork in the top. This process is the key to making mung bean cold powder. First, you have to set the house on fire. When the fire is large, the cold powder in the pot is pasted, and the previous work is abandoned. The fire is small, the cold powder made can not be cooked without tendons, and there is no smooth and delicate feeling when eating. Another thing that must be prepared in advance is to put a pot of boiling water in the hand, and if the cold powder in the pot is thick, add boiling water to it in time until it is thick enough to reach the desired level. Speaking of which, do you think that mung bean cold powder is delicious but not easy to make? Such a complicated and delicate process is a kind of sin for some people who can't stand the patience and can't stand the fatigue. But it's a piece of cake for hard-working uncles and aunts. Otherwise, how can you make the popular mung bean cold powder!

The sun rises and the moon sets, and winter goes to spring. In the passage of time, the uncles and aunts who sold mung bean cold powder have left their hometown where they live and lived together, and have been saved by the ruthless years to another world that their children will miss for life.

The machine roared and the traffic was busy. With the rapid development of the country's economic construction, young people have the opportunity to earn money. The new concept of decency and taste has completely subverted the old tradition that the older generation relies on hardships and brute force, and no matter how small the money is, it is useful as long as it is picked up in the basket. Under the influence of the general environment, the small business of selling mung bean cold powder has long been unsustained. Imagine how many latecomers can withstand the tedious and time-consuming process of making mung bean cold powder? How many people can take the burden of cold powder to the street to sell bowl by bowl?

A few days ago, a friend who worked in the field came back, and I specially invited him to eat lamb steamed buns from his hometown, but he said that he very much wanted to eat the mung bean cold powder from his hometown. I told my friend that no one had sold it for a long time, but I saw him look dazed and sighed unceasingly. The green bean cold powder in the hometown makes it so difficult for the wandering wanderer to let go, and its charm can be seen.

The motherland is taking off, and everywhere is the New Year. The express of the new era rolls forward in the bright sunshine! However, in such a beautiful time, the green bean cold powder in his hometown was not favored by entrepreneurs, and he had to leave the stage where he displayed his talents for nearly two decades. But its glory in the past years, the credit that once added to the snacks in my hometown, is still deeply engraved in my heart.

Shaanxi Danfeng: Stars

Written on: August 5, 2021