Sanhe Bean Slices [Hebei Sanhe Specialty]

What is Sanhe Bean Slices? Authentic Hebei Sanhe Specialty: Sanhe Bean Slices

Content Summary:Do you want to know what Sanhe Bean Slices are? This article is a specialized article that provides a detailed introduction to the Sanhe specialty of Hebei Province - Sanhe Bean Slices. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Sanhe Bean Slices. The full text takes about 6 minutes to read, mainly including the basic introduction of Sanhe Bean Slices and how its history originated? The production method of Sanhe Bean Slices, etc

Basic Introduction of Sanhe Dou Chips Therefore, it can be passed on from day to day. In addition to its high quality and low price, convenience and popularity, it is also an important reason for its low investment, few employees, simple technology and multiple benefits, and is suitable for farm operation. It is understood that the soybean slice alone can increase the value of soybeans by 1 to 1.5 times; In addition, its soybean residue is a good feed that can be fed to cattle, pigs, and animal husbandry, which greatly increases the value of soybeans; Furthermore, livestock manure can also improve the soil, not only increasing crop yields, but also making "green food" a reality, which is beneficial for improving the quality of agricultural products

The production method of Sanhe bean slices

1. Bean selection: This is the key to ensuring the yield and quality of bean slices. Therefore, it is necessary to select newly harvested beans and pick out the bad beans, smelly beans, and flattened beans, sieve out dust and impurities

2. Broken beans: Use a dry grinder to grind the selected soybeans, remove the skin and flour, and soak them in water until they are fully soaked and free of heart

3. Grinding beans: Put the soaked fermented black beans into a water mill, mix with water and grind them into bean paste. Boil a pot of hot water at the same time and remove it for later use<35

5. Bittern: wash the boiled soybean milk into the vat. When the temperature of the two pieces of bean skins and the milk drops to about 70 degrees, slowly pour in the brine. While watching, gently stir it with a stick. When the milk is congealed, close the lid of the vat to make it continue to congeal into bean curd jelly served with sauce

6. Pouring chips: place the bean chip mold on a wooden plate, lay the bean wrap cloth inside, and then stir the bean curd jelly served with sauce in the tank with a bamboo broom seedling, pour it into the bean chip mold with a ladle, and cover it with a layer of bean wrap cloth. After pouring, the upper side is also covered with wood, and the water in the bean curd jelly served with sauce is squeezed out by pressing the stone with a wooden rod

7. Drying: Peel off the layers of bean wrap cloth, take out extruded, evenly thick, and white bean slices, hang them on a fine rope tied in the yard to dry, and after 90% drying, remove and stack them, wrap them with plastic cloth to make them flexible

8. Stacking: Fold the dried and soft bean slices inward like a blanket, and stack them into a roll of bean slices that are approximately rectangular in shape

9. Boiling slices: Put water into a pot, add fennel, seasoning, cloves, cinnamon, nutmeg, white atractylodes, sand kernels, grass carp, salt alkali and other seasonings, bring the water to a boil, put the stacked bean slices into the pot, and bring to a boil. At this point, the bean slices float up. Use a shovel to press them down, and after 15 minutes, bring them to a boil again. The slices float up again, then press and bring to a boil again. Repeat this process two or three times until the bean slices are completely soaked and flavorful, and then stop

10. Removing from the pot: Take out the cooked bean slices from the pot, place them on a slanted lid, pour the soup over them, and roll after roll of yellow, oily, fragrant, and delicious "Sanhe Bean Slices"