Grey beans [a specialty of Lanzhou, Gansu]

What are grey beans? Authentic Lanzhou specialty in Gansu: Grey beans

Content summary:Do you want to know what grey beans are? This article is a detailed introduction to the special product ofLanzhou, Gansu - Grey Bean Beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Grey Bean Beans. The full text takes about 5 minutes to read, mainly including the basic introduction of Grey Bean Beans and the product characteristics of Grey Bean Beans? How did the history of grey beans come about? The production method of grey beans, etc

Basic introduction of grey beans

A unique sweet snack in Lanzhou, northwest China. This Congee is made of local pomace, peas, red dates and white sugar. It can be used in winter, summer, morning and evening. It is suitable for all ages

Literally speaking, 'gray' means' fluffy gray '. A unique edible alkali extracted from a plant in Lanzhou region. Beans are peas. Pea soup with added edible alkali. Adding alkali is to make the beans soft and give the soup an indescribable aroma. It is not sweet or bitter, but a taste that lies between the two. With the soft sand and jujube fragrance of the beans, they are not completely turned into bean paste, which is too boring. It will have a slightly harder chewing sensation, and the sweet bean fragrance comes from this

In ancient times, there was a rough casserole sitting on a coal stove, in which the black and purple Congee would always be bubbled, and a spoonful of thick, thick grey beans would be scooped in a gravel bowl. Standing or squatting to drink, the temperature of gray beans will not scald the mouth. It is warm, just the temperature that the mouth can accept, neither too hot nor too cold. In the past, the ladies who had seen the play and played cards would call for supper or Dim sum, which must be the grey beans on the snack stand with a dim kerosene lamp on the corner

Preparation method of grey beans

Raw materials: flax colored peas (colored beans), red dates, edible alkali, white sugar

1. Wash and pick the beans, soak them in clean water. Soaking beans overnight for nearly 12 hours is done to allow the beans to soften and swell

2. Control the moisture content of the soaked beans<3. Soak the red dates in warm water, wash and set aside for later use<4. Control the moisture content of the beans (even if not controlled to dry), put them in a wok, stir fry over medium heat, and keep stirring; To avoid burning the pot. After the bean aroma is released, turn off the heat and put it into the rice cooker. You can also choose a pressure cooker or a clay pot. Pressure cookers save time. The fragrance cooked in a clay pot. I am using an electric rice cooker. It's like cooking porridge in general<5. When adding water for the first time, the amount of water should be twice that of the beans. Turn on the cooking gear and wait for the pot to boil before the color changes. At this time, edible alkali should be added, as shown in the picture above. Boil with water until dry, then add cold water and edible alkali, with the same amount as above. After the third boiling of water, add cold water and edible alkali again, with the same amount as above. That is to say, the amount of edible alkali used is 3 as shown in the above figure. After adding water for the third time, the beans will basically become soft. If they are not soft enough, you can use a spoon to grind them, add water, put in red dates, and slowly boil them. The process was very long, it took me a whole 4 hours to get that soft feeling. When drinking grey beans, add some white sugar