What is the Five Mile Boundary Bean? Authentic Hubei Wuhan specialty: Wulijie beans
Content summary:Do you want to know what Wulijie beans are? This article is a detailed introduction to the specialty of Wuhan, Hubei Province - Wulijie Bean. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wulijie Bean. The full text takes about 5 minutes to read, mainly including the basic introduction of Wulijie Bean and its nutritional value? What are the product features of Wulijie Jiedou? How did the history of Wulijie beans come about? The production method of Wulijie beans, etc
Basic introduction of Wulijie beans
"Jie beans" are actually soybeans. The history of planting soybeans in Wulijie Town dates back over a thousand years, and the soybeans produced are renowned both domestically and internationally for their excellent quality and nutrition, earning them the nickname "Jie Dou" in Southeast Asia. The phrase 'every household grows soybeans, every household makes tofu' is a portrayal of the early soybean industry in Wulijie Town In the lake branches near Liangzi Lake, there are some low-lying hills facing north and south, which belong to yellow brown soil formed by alluvial and sedimentary processes. The soybeans planted around Qingming every year grow well and have fewer pests under the warm water vapor carried by the lake. According to the memories of the elderly, during the Republic of China period, local farmers would also drive wooden boats through Liangzi Lake to the Jinniu area in Daye, and transport back reeds, grass and ash as fertilizer. The special terrain, soil, climate, and the hard work of farmers, combined with various factors, make the soybeans produced in this way fuller and more "oily" Firstly, soak the washed Jiedou for about 12 hours so that during steaming, the starch content in the Jiedou will gelatinize and dissolve the nutrients needed by the mold. Next, place the soaked beans in a steamer and steam at high temperature for about 1 hour. While sterilizing, cook them thoroughly. Then pour the ripe beans into the sieve plate and let them cool naturally. The cooled Jiedou must be placed in an air-conditioned room for about 6 days, with the indoor temperature controlled at around 16 ℃. In air-conditioned rooms, Jie beans will fully ferment and grow white mold Once fermented, the beans can be seasoned. Fang Shirong said that when seasoning, put Jiedou into a clean tub, pour salt, pepper, sugar, Baijiu and other eight household condiments, and mix well. In order to fully enhance the flavor of Jiedou, the mixed Jiedou should be bagged and stored in a cool cellar for about 20 days. After 20 days, the boundary beans in the cellar need to be boiled once with cooking oil before they can be bottled, sealed, and put into boxes. "As long as the oil just touches the boundary beans, they can be packaged after boilingHow did the history of the Five Mile Boundary Bean come about
Method for making Wuli Jiedou