Yinjiang Green Bean Powder [Guizhou Yinjiang Specialty]

What is Yinjiang mung bean powder? Authentic Guizhou Yinjiang specialty: Yinjiang mung bean powder

Content summary:Do you want to know what Yinjiang mung bean powder is? This article is a detailed introduction to the Guizhou Yinjiang specialty - Yinjiang mung bean powder. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yinjiang mung bean powder. The full text takes about 3 minutes to read, mainly including the basic introduction of Yinjiang mung bean powder and its nutritional value? What are the product characteristics of Yinjiang mung bean powder? The production method of Yinjiang mung bean powder, the tasting and eating method of Yinjiang mung bean powder, etc

Introduction to Yinjiang Green Bean Powder

Green bean powder, also known as Guoba powder, as the name suggests, is made from green beans and baked into Guoba in a pot. It has a light green color. The raw materials are ground into a paste, which is then baked into pieces in a pot and sliced into thin pieces with a kitchen knife

Green bean powder is mainly made from green beans, which have the effect of clearing heat and relieving summer heat, as well as clearing dampness and heat in the intestines and stomach. Therefore, consuming green bean powder in summer can not only satisfy the appetite, but also make the whole body refreshed and relieve summer heat

It has the characteristics of being pink and silky, green in color, not easily cooked, insoluble in water, good in taste, and fragrant

Method of making Yinjiang mung bean powder

The raw materials for mung bean powder are mung beans, glutinous rice, and rice, with a ratio of 3:3:4

The production process consists of two steps: grinding and baking

The specific operation for grinding is as follows: first soak mung beans to remove their skin, soak glutinous rice and rice for 10-12 hours, then mix these ingredients and grind them into a paste. Heat the pot over low heat, then use a brush to apply dipping oil around the pot. Scoop a spoonful of paste evenly and spread it on the surface of the pot to make the tofu skin in the shape of a pot lid. Remove it and cool it slightly on a bamboo pole, fold it into a flat tube shape, and cut it into chopstick wide strips

Tasting method of Yinjiang mung bean powder

When eating, boil fresh mung bean powder in boiling water for about half a minute, then transfer it to a bowl and add seasoning. The seasonings for mung bean flour are also very particular, including ginger granules, scallions, Sichuan pepper oil, soybean paste, oil chili, lard, etc. If possible, you can replace Sichuan pepper oil with Sichuan pepper oil and pork fat with pine mushroom oil for a more fragrant taste