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What is Da Yao fava bean fan? Authentic Yunnan Dayao specialty: Dayao fava bean vermicelli
Content summary:Do you want to know what Dayao fava bean vermicelli is? This article is a detailed introduction toYunnan Dayao specialty - Dayao fava bean fans. The editorial team of China Specialty Network reviewed and collected relevant information about Dayao fava bean fans, and reorganized and edited it. The full text takes about 7 minutes to read, mainly including the basic introduction of Dayao fava bean fans and what nutritional value Dayao fava bean fans have? How did the history of Dayao fava bean fans come about? The production method of Da Yao fava bean fans, etc
Basic Introduction to Da Yao Broad Bean Fans
Fans are one of the common foods in China, which is a filamentous food made from mung beans, sweet potato starch, etc., hence the name fans. Often called vermicelli silk or winter noodles (mainly in Taiwan), it is called spring rain in Japan, Tang noodles in the Korean Peninsula, and noodles in Vietnam. The best vermicelli is made from mung beans, which can also be made from corn starch or sweet potato starch, but the quality is not as good as mung bean vermicelli because mung beans contain the most linear starch, which is not easily rotten when cooked and has the smoothest texture. Similar to fine noodle strips, it is sold after drying. It is best to soak it in water to make it soft before consumption. The diameter of the vermicelli is usually around 0.5 millimeters, which is also the origin of its name "silk". In China, the most famous fans are Longkou fans
What are the nutritional values of Da Yao fava bean fansChinese food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industries, as well as the relationship between food and national security, literature and art, and the realm of life. It is profound and extensive. From an external perspective, Chinese food culture can be classified from various angles such as era and techniques, region and economy, ethnicity and religion, food and utensils, consumption and hierarchy, folk customs and functions, etc., showcasing different cultural tastes, reflecting different usage values, and presenting a colorful and diverse array. As the saying goes, it means filling the stomach, which is the word 'eat'. The form is relatively primitive, only addressing the most basic physiological needs of humans
Method for making Da Yao fava bean vermicelli
After soaking the fava beans, grind them with a stone mill. When grinding, first mix the fava beans with water in a ratio of 1:4, and grind while pouring
The ground silkworm soybean milk is filtered with an 80 mesh sieve to remove the bean dregs<35. Then, scoop these thick slurries onto an 80 mesh sieve for a second filtration using the same method as the first one
Pour the slurry water that has undergone the second filtration into the tank, add an equal amount of clean water, stir thoroughly, and in winter, it will settle completely after about 18 hours. Finally, take out the concentrated starch slurry, filter out the water in a hanging bag, and it will become clusters of solid wet starch
3. Water Thickening: Crush the solid dry starch into clumps, weigh 1.75 kilograms, add 1.5 kilograms of warm water at 55 ℃, stir and mix well, then quickly pour 8 kilograms of boiling water into the prepared batter, and immediately stir with a bamboo stick until the batter becomes semi transparent. This is called water thickening powder<4. Opening: First, weigh 50 kilograms of wet starch, crush it by hand, weigh 200 grams of alum, and dissolve it in water. Mix the starch powder and alum water into the wet starch at the same time, stir thoroughly until no lumps are visible
5. Pinching powder: Divide the opened starch into small powder balls, put them in a non vat, and rub them vigorously with your hands until the powder balls are pulled up by your hands. When the powder sticks fall on the surface of the powder, they immediately flow flat without piling up, indicating that they have been kneaded and matured
6. Leakage powder: Fill a pot with clean water, bring it to a boil over high heat, and keep the water temperature in the pot at around 98 ℃. Hang the leakage powder sieve above the middle of the pot, and gradually place the kneaded powder balls into the leakage powder sieve. The powder balls are pulled through the sieve holes into thin and opaque raw vermicelli, which falls into the boiling water in the pot and becomes cooked vermicelli, floating in the water and appearing semi transparent. At this point, it should be immediately picked up and poured into a pre prepared cold water bucket. After cooling down, it should be picked up and hung on a bamboo pole or wire to dry, becoming fava bean vermicelli
Chinese food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industries, as well as the relationship between food and national security, literature and art, and the realm of life. It is profound and extensive. From an external perspective, Chinese food culture can be classified from various angles such as era and techniques, region and economy, ethnicity and religion, food and utensils, consumption and hierarchy, folk customs and functions, etc., showcasing different cultural tastes, reflecting different usage values, and presenting a colorful and diverse array. As the saying goes, it means filling the stomach, which is the word 'eat'. The form is relatively primitive, only addressing the most basic physiological needs of humans
Method for making Da Yao fava bean vermicelli
After soaking the fava beans, grind them with a stone mill. When grinding, first mix the fava beans with water in a ratio of 1:4, and grind while pouring
The ground silkworm soybean milk is filtered with an 80 mesh sieve to remove the bean dregs<35. Then, scoop these thick slurries onto an 80 mesh sieve for a second filtration using the same method as the first one
Pour the slurry water that has undergone the second filtration into the tank, add an equal amount of clean water, stir thoroughly, and in winter, it will settle completely after about 18 hours. Finally, take out the concentrated starch slurry, filter out the water in a hanging bag, and it will become clusters of solid wet starch
3. Water Thickening: Crush the solid dry starch into clumps, weigh 1.75 kilograms, add 1.5 kilograms of warm water at 55 ℃, stir and mix well, then quickly pour 8 kilograms of boiling water into the prepared batter, and immediately stir with a bamboo stick until the batter becomes semi transparent. This is called water thickening powder<4. Opening: First, weigh 50 kilograms of wet starch, crush it by hand, weigh 200 grams of alum, and dissolve it in water. Mix the starch powder and alum water into the wet starch at the same time, stir thoroughly until no lumps are visible
5. Pinching powder: Divide the opened starch into small powder balls, put them in a non vat, and rub them vigorously with your hands until the powder balls are pulled up by your hands. When the powder sticks fall on the surface of the powder, they immediately flow flat without piling up, indicating that they have been kneaded and matured
6. Leakage powder: Fill a pot with clean water, bring it to a boil over high heat, and keep the water temperature in the pot at around 98 ℃. Hang the leakage powder sieve above the middle of the pot, and gradually place the kneaded powder balls into the leakage powder sieve. The powder balls are pulled through the sieve holes into thin and opaque raw vermicelli, which falls into the boiling water in the pot and becomes cooked vermicelli, floating in the water and appearing semi transparent. At this point, it should be immediately picked up and poured into a pre prepared cold water bucket. After cooling down, it should be picked up and hung on a bamboo pole or wire to dry, becoming fava bean vermicelli