Ancient secrets open to the public The lost ancient method is about to be publicized, and the middle peasant teacher will pass on the secrets The making of traditional mung bean vermicelli ~~~
Mung bean vermicelli is referred to as vermicelli. Mung bean is used as raw material. It is manufactured in various parts of my country. The manufacturing method is slightly different from place to place. Here is a detailed description of the first generation of middle peasants, who is in his 90s. , It is said that it has a history of hundreds of years. The following is an example of the ancient method that will soon be lost. - Raw materials: mung beans, water, etc.
Utensils Stone mill or shaft mill, wooden barrels, filter bags, perforated copper darts, pots, chopsticks, drying racks, etc.
Production method The process of making fans is as follows:
【Soak beans】→【grinding】→【Fermentation and water change】→【Filter powder】→【beating】→【Silk making】→【dry】
 - [Soaking beans] Take two buckets of mung beans, put them in a bamboo basket, soak in water to wash, remove broken beans and mud sand, etc., then transfer them into wooden barrels, add water to soak them. The dipping time varies with the season, four or five hours in summer and about ten hours in winter, and it can be ground finely.
- [Grinding] To make vermicelli grinder, it is usually a stone grinder, which is pulled by animal power. When grinding, the bean must be added slowly, and it should not be too much or too fast. Otherwise, the ground mung bean milk will be too coarse and the powder quality will be poor.
- [Fermentation and Water Change] Dilute the ground mung bean milk three times with water, and leave it for one or two days to ferment. The fermentation of mung bean milk is often lactic acid fermentation, which can decompose nitrogenous substances and granular substances in mung beans. When fermenting, the mung bean milk is soaked, and the water can be changed. To change the water, take out the clear water with a copper spoon. The starch at the bottom of the barrel is mixed with water, and then it is clarified and fermented. After fermentation for seven or eight days, the water is changed about seven or eight times. The starch is pure and the powder is filtered.
- [Filter powder] Put the fermented mung bean starch in a filter bag made of cotton. The mouth of the bag is tied with hemp rope and hung on the nail to make the water drip (as shown in Figure 1). After filtering, take it out and dry it, that is, Get mung bean flour.
- [Beating] Divide the mung bean starch into two parts, add a little cold water to one part first, mix it, then add boiling water to make a thin paste, then mix the rest of the mung bean powder and stir to make it sticky and tough Slurry to prepare silk.
- [Silk making] Take the slurry and put it in a copper dart with fine holes, and press it with a wooden pestle. , The diameter of the copper dart is one city foot, and the hole is about 200 mesh. The squeezed silk falls into the boiling water in the pot, and the vermicelli solidifies into a transparent shape. Take it out with a chopstick and spread it on the plate. When fishing, it must be rolled up neatly and not disturbed.
- [Drying] After the vermicelli is made, it can be dried in the sun and can be sold.
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