Beijing-style snack 丨 bean juice

Bean juice is a specialty of Beijing. Legend has it that in the thirty-eighth year of the Qianlong Dynasty of the Qing Dynasty, there was a matter of ordering the ministers in the palace to check whether the bean juice was toxic. Later, bean juice entered the palace to become a royal food, and the royal family in the palace was also greatly appreciated. There are two kinds of bean juice: those with rice grains in the noodles are called bean juice porridge; those without rice grains are called bean juice. Bean juice is made when making mung bean flour. In the past, there were people selling cooked bean juice and raw bean juice on the street. But many people boil bean juice, do not know how, just think that the use of a large cauldron to boil the bean juice on the pot. In fact, it is not, the general boiled bean juice is always water on the top, the bottom is the bean juice, drink without the thick and sticky taste of the bean juice, always soup and water. The author has seen my grandfather who waited for the royal bean juice pot in the Summer Palace to boil this thing, and the trick is to scoop a spoonful of bean juice in the pot when boiling, and then scoop a spoonful after opening... Until a small pot is filled. Bean juice is always open in the pot, and its consistency and taste are good.