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As one of the delicacies in Yunnan City, thin bean powder is sought after by countless people, seemingly ordinary and casual, but it always feels a little less delicious when you don't eat it for a day. It makes people feel that it embodies a kind of grassroots toughness, a delicacy that makes it difficult for Yunnan people to give up from memory.
Experience the historical features of a place and city, in addition to meditating from ancient historical buildings, it is more important to see from the people of this place the cultural traditions that were indelible through those years. The eating habits in the city are an important manifestation of the cultural tradition of the years, and it is also a manifestation of the local and urban style. As one of the delicacies in Yunnan City, thin bean flour is sought after by countless people, seemingly ordinary and casual, but not eating for a day always feels a little less delicious, making people feel that it embodies a grassroots-like toughness, and is a delicacy that makes it difficult for Yunnan people to give up from memory.
Thin bean powder: There is a big qiankun in the seemingly ordinary thin bean powder: the raw materials have a head, the process is exquisite, the eating method has a head, after eating, understand, you can understand this bowl of tradition, and there is no waste of techniques and practices that have been passed down from generation to generation for many years.
The raw materials of thin bean flour are quite talkative, in short: "beans are natural and authentic", "a liter of beans and a pot of pulp", "stone grinding grinding out of the essence". The purity of the taste of peas directly affects the taste of thin bean flour, and the purest raw material of thin bean flour in the whole of Yunnan is the pu miao bean of Baoshan. Grown in the mountains, this pea is of natural quality, and the powder is delicate and aromatic, bright in color and rich in taste. The night before the production of thin bean flour, after soaking the dried peas for 10 hours, put the soybean water ratio of one liter of beans and one pot of pulp on the stone mill and grind it carefully, so that the handmade thin bean flour is far more pure than the taste of grinding with the machine.
The process technology of making thin bean flour can be summarized by "three pieces of filter cloth pulp", "sizing the fire to be on fire" and "thirty times in one breath". Filtration is an important step in the smooth taste of thin bean flour, the production of traditional thin bean flour will hang a crossed into a "ten" wooden frame, four corners tied to the four corners of a filter cloth, so that the filter cloth to form a net pocket. When filtering, pour the ground soy milk on top, shake the four corners, and the soy milk will be filtered from the filter cloth to the container placed below. The first is filtered with the original pulp, called "head pulp", and then adds water to the okara to continue shaking, this one is called "two pulp"; the last water is added to filter out the "three pulp". Filtered three slurries can not be made immediately, to dry for an hour or so, let the small powder inside precipitate, and then make a fire on the pot to cook, the order of cooking is exactly the opposite of filtration, first three slurries, boiling and then pouring two slurries, and finally put the head pulp, while to precipitate the small powder together, this process is commonly known as "sizing". The heat of the boiling pulp is also very exquisite, when to simmer slowly over a small fire, when to raise a large fire, only those who have accumulated rich experience can get the essentials. After sizing, the bean flour will slowly thicken, and at this time, it is necessary to stir continuously, and the strength and frequency of stirring are very powerful. People who can't stir will be full of pulp, or bean flour will become pimples, paste, etc. "Thirty times in one breath" is the key to sizing thin bean flour. Stir it 30 times in one breath and repeat it again. Finally, while stirring, use a shovel to pick up and circle around to see if there is a "road" when the flowing bean flour falls in the pot, there is a road that means that the thickness is passed, and no road indicates that it is too thin or too thick and will affect the taste.
The way to eat thin bean flour is very well-founded, don't look at the usual small bowl is unremarkable, but there are many spices needed, and the cumbersome production can be called the best in Yunnan. Thin bean flour pays attention to "eating on the same day", tasting a bowl of pure thin bean flour seasoning is directly related to the final taste. The seasonings need to be the fresh goods made on the day: red chili noodles, bright yellow fresh ginger water, browned pepper oil, milky white garlic paste, emerald green coriander, oily black soy sauce, crimson rice vinegar, bright sesame oil, red and yellow curd water, dark green pepper... Indispensable spices are combined into a variety of brilliant colors intertwined, and the tender yellow thin bean flour shines together, the fragrance is fragrant, making people's appetite open and unforgettable.
The eating methods of thin bean flour are very rich, and the eating methods in various parts of Yunnan are completely different, which fully reflects the different food culture characteristics of different regions. Authentic old Kunming most love the thin bean flour fritters this way of eating, first of all the dilute bean flour of the various shades of the mixture evenly mixed, the fried crispy and delicious fritters with scissors to cut the strips about 10 cm long, when eating either with fritters dipped in thin bean flour to eat, or soak the fritters into the thin bean flour and then eat, the crispness of the fritters and the smoothness of the thin bean powder make it difficult to give up; in Tengchong and other places, thin bean flour bait is another popular way to eat. After the Tengchong special bait silk is cooked first, the thin bean flour spoon is placed on it, plus a variety of spices are mixed, and the snow white silk and the yellow and smooth thin bean flour are interesting, forming an eye-catching food picture; in Huize and other places, the thin bean flour likes to be paired with buckwheat, potato soup and other foods. The buckwheat cake or potato cake that is made into thin slices should be slowly baked on the pine branches and cut into fine wires, and after adding thin bean flour, you can taste the rich aroma of pea potatoes and taste the unique fragrance of pine trees; and the habit of thin bean flour with rice noodles in Dehong and other places is to innovate the way of eating rice noodles and enrich the taste of thin bean flour. After adding lemon slices, local coriander and other tropical spices to rice noodles and thin bean flour, it not only fully stimulates the umami taste of rice noodles, but also tastes refreshing, and the slight sour taste also carries the characteristics of the Dai family's diet.
A small bowl of thin bean flour, inconspicuous, but time-consuming and laborious, condensed countless hard sweat. There is no flamboyant like a big-name dish, but it contains the wisdom of the maker and the understanding of diners; there is no bright appearance, no fame and exaggeration, and this kind of food rooted in the streets of the city silently interprets the connotation of the grassroots food culture of Yunnan people with its own natural flavor.
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