Last time, the big boss of the Guizhou flavor workshop, Bigfoot Lady, took the foodies to Huaxi to taste beef powder, yellow beef with fresh rice noodles and sour and white taste is really unforgettable, then next, continue my Guizhou food taste tour.
Today, the Qianwei we are looking for is a delicacy made of mung beans, which is an indispensable delicacy for locals in all districts, counties and villages in Tongren City, Guizhou.
Tongren City, located in the northeast of Guizhou Province, the hinterland of Wuling Mountains, bordering Hunan Province in the east and Chongqing Municipality in the north, is a link connecting the central and southern regions with the southwest frontier, enjoying the reputation of "Gateway to Qiandong".
Tongren's most famous beauty is Fanjing Mountain, as a national 4a-level scenic spot, Fanjing Mountain is China's top ten summer resort mountains, with an average altitude of 2000 meters, the main peak of wuling mountain range, forest coverage rate of 95%, as the famous Maitreya Bodhisattva to the scene and national nature reserve, Fanjing Mountain and Shanxi Wutai Mountain, Zhejiang Putuo Mountain, Sichuan Emei Mountain, Anhui Jiuhua Mountain together named China's five major Buddhist mountains.
Cloud waterfall, Zen fog, phantom, Buddha light are the four major celestial wonders of Fanjing Mountain, living fossils "Juntong" tree and Qianjin Snub-nosed Monkey, is a rare treasure of Fanjing Mountain, here is also the paradise of many backpackers. When you come to Tongren, you must go to Fanjing Mountain to play.
Not far from Fanjing Mountain, there is a place called Sinan that is where we are going to look for food this time.
Originating from the Weining Sea of Grass, the Wujiang River runs through the city, and in Chongqing Fuling joins the Yangtze River, the water of the Wujiang River gives birth to the delicious dish of Fuling squeezed vegetables, and also creates the delicacies that Niangniang I have loved to eat since I was a child.
In Sinan County, Tongren City, Guizhou, there is a delicacy that is incomparably simple but difficult to copy, it is the nostalgia of Guizhou people - mung bean powder.
Mung bean flour is an indispensable powder for the breakfast of Sinan locals, Sinan people come back from outside, they have to eat a bowl of freshly boiled mung bean powder, which is considered to be home.
In Sinan Jinfeng Market, we met the manager of soy milk mung bean powder Ah Gui (also the second boss of Guizhou Flavor Workshop), Ah Gui has been opening a flour restaurant in the local area for 5 years, and the feature of his shop is to use soy milk to cook mung bean powder, which is very popular in the local area, and the customers in the store are endless from morning to night.
A Gui said that mung bean powder is a unique flavor of Food in Guizhou, to mix the best mung beans and fine rice, soaked and ground into soy milk, after being branded, can be boiled to eat, noisy to eat, can also be eaten rolled, this is a local traditional cuisine with the most characteristics.
Mung bean powder has a fresh flavor, fine and soft skin, and also has the effect of clearing heat, detoxification, intestinal and stomach, and is a good food therapy for Guizhou people, especially loved by Guizhou girls.
On the side of the street in the early morning, Agui's shop seems to have some taste of precipitated years, and the area is only twenty square meters. Four small square tables, a dozen stools, and the battle of cooking skills are constantly staged between the square inches.
The water temperature reaches 100 degrees Celsius, the shredded mung bean powder can be put out of the pot, thirty seconds later quickly fished out, put on the pepper, whistle, green onion and other accessories, a bowl of steaming mung bean powder is served on the table.
Although there are many people in the local business of mung bean flour, it is not easy to cook a bowl of mung bean flour.
Ah Gui said that the reason why his family's soy milk mung bean powder is delicious is first of all this mung bean powder skin, which must be bought on the same day and cooked on the same day to ensure freshness and the best taste; secondly, it must be the best powder skin made of local clay pot kang, which is handmade by the old workshop that has been operating for decades, and the mung bean powder is not rotten for a long time, and the bean flavor is strong; finally, it is the use of soybean milk boiling powder and the meat sauce seasoning with the local chefs' secret meat sauce.
According to Ah Gui's guidance, Niangniang I went to visit the handicraft workshop of making mung bean flour, and the milling masters in the workshop, some of them used stone grinding to grind the pulp by hand, some used iron pots to burn the flour skin, some were responsible for drying, and some were responsible for packaging the powder for sale.
The process of making mung bean flour is passed down from family to generation, and generations of people have passed on the craft of baking powder handed down from ancestors to their sons, daughters or daughters-in-law. Usually easy-going family, only when making mung bean powder will become harsh, in this piece of mung bean powder skin, contains the master's half life of human truth and wisdom.
From mouth to hand, from hand to heart, behind it is the craftsmanship passed down from generation to generation, the survival belief realized by doing things in a down-to-earth manner, and the industriousness and unique ingenuity inherited from the bloodline, so that a bowl of seemingly simple mung bean powder becomes a delicacy that Guizhou people wake up every morning, and it becomes the unique taste that they miss the most after returning home.
【Food Encyclopedia】
Mung bean powder, is a specialty of Guizhou, Chongqing, Hunan and other places, to Guizhou Tongren area is the most famous, because of its different production methods, mung bean powder is divided into plate powder and pot flour.
Guizhou Tongren area of mung bean powder with mung beans, peanuts, rice as raw materials, after processing by water milling in an iron pot to make, mung bean powder contains rich in inorganic salt, vitamins, with heat relief health care effect, in the summer and autumn, mung bean powder is the first choice for guizhou locals detoxification and beauty.
【Food Preparation】
Mung bean powder production pays attention to the four processes of "soaking, grinding, burning and ironing":
(1) The first is the brewing raw materials. Wash the best rice first, add a certain proportion of mung beans and peanuts, and soak in water until the rice grains are slightly soft, about 1-2 days. The proportion of mung beans is also extremely strict, less tasteless, more is not spun.
(2) Grinding with large stones into a pulp. In order to save manpower, a motor can be installed under the large stone mill, and the motor can be used to drive the grinding shaft to rotate. However, the pulper is still not used, because the mung bean flour made from the pulp mill cannot be compared with the mung bean flour made of the pulp milled from the stone.
(3) Burnt mung bean flour skin. Usually on the stove at home, the large iron pot is coated with vegetable oil, and then the pulp is scooped into the pot and spread out evenly, and there is also a method of using a funnel to turn the noodles directly. Then, cover the pot and simmer for about half a minute before cooking.
(4) Blanch mung bean powder. Blanching mung bean powder is also very exquisite, fresh minced meat with watercress sautéed, add bone broth, and then add fragrant mushrooms, continue to simmer. When the soup is tumbling and the aroma is fragrant, then use another pot to boil water, boil the water, use large bamboo chopsticks to pick up a roll of mung bean powder and put it into the water for about ten seconds, then quickly use a colander to drain and put it into a large bowl, pour the mushroom minced meat soup, sprinkle ginger, green onion, and drizzle with balsamic vinegar. A large bowl of mouth-watering mung bean powder with a full color and flavor is waiting for you.
Warm tips: This article is originally released by [Guizhou Flavor Workshop], please indicate the source when reprinting!
hi~ Welcome to Guizhou Flavor Workshop! I am the big boss of the taste workshop.
-----------------
Guizhou is located in the Yunnan-Guizhou Plateau, known as "eight mountains, one water and one field", and is the only province in the country that does not have the support of the plains. Guizhou has a unique plateau, mountain, hilly and basin landform, the four distinct subtropical humid monsoon climate has brought abundant rain, giving birth to as many as tens of thousands of precious animal and plant ingredient resources, these ingredients are Miao, Yao, Dong, Tujia, Mulao, Buyi and other local peoples on the table, into the richest taste of the Guizhou population.
Guizhou referred to as Qian, Guizhou's delicious also known as Qiancai, as a senior foodie, but also the guizhou taste workshop of the big boss, from Guizhou Sinanshan City big foot board Niangniang, patrol our Guizhou good mountains and good water, every week will bring you those street corner alleys and ravines in the authentic Taste!