Mung Bean Juice
About This Recipe
Beijing cuisine has a long history, and bean paste is one of its representative dishes. The ingredients are carefully selected, the workmanship is fine, and the taste is salty and fresh. There are various ways to bake, boil, fry and explode, fully embodying the cooking wisdom of Beijing cuisine.
Ingredients List
- 500g mung beans
- Physalis 200ml
- Appropriate amount of cooking oil
- Appropriate amount of salt
- 1 tablespoon soy sauce
- Onions, ginger and garlic in moderation
- 1 spoon cooking wine
Cooking Steps
- 1. Wash the mung beans and soak them in water unti
nd bring to a boil over high heat - 4. Reduce heat and cook for 30 minutes, stirring constantly.
- 5. Cook until thick and bubbly, serve with charred rings and pickles
Cultural Tips
Beijing cuisine combines the essence of palace cuisine, official cuisine and folk snacks, and is the representative of northern China cuisine. As the ancient capital of many dynasties, Beijing has brought together culinary techniques from all over the world. Roast duck, mutton, and soy sauce noodles are world-renowned, embodying the grandeur and sophistication of northern cuisine. Douzhier is a household name in Beijing. It is a must-have dish for festivals and family gatherings, and is also the epitome of Beijing cuisine food culture.
Ingredients
- Mung beans 500g
- Physalis 200ml
- Appropriate amount of cooking oil
- Salt as appropriate
- 1 tablespoon soy sauce
- Onion, ginger and garlic appropriate amount
- Cooking wine 1 spoon
Instructions
- 1. Wash the mung beans and soak them in water until they become soft.