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# Choosing Mung Beans: The process begins with selecting high-quality mung beans, as their quality greatly influences the final taste. The best mung beans are plump and bright green, ensuring that the resulting Douzhi has a strong bean aroma and a smooth texture. |
# Choosing Mung Beans: The process begins with selecting high-quality mung beans, as their quality greatly influences the final taste. The best mung beans are plump and bright green, ensuring that the resulting Douzhi has a strong bean aroma and a smooth texture. |
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# [[Fermentation]]: Fermentation is the most critical step in making Douzhi. After grinding the mung beans and mixing them with water, the mixture is left to ferment naturally in a warm environment. The length of fermentation directly affects the drink’s sourness, with longer fermentation yielding a stronger, tangier flavor that many locals prefer. |
# [[Fermentation]]: Fermentation is the most critical step in making Douzhi. After grinding the mung beans and mixing them with water, the mixture is left to ferment naturally in a warm environment. The length of fermentation directly affects the drink’s sourness, with longer fermentation yielding a stronger, tangier flavor that many locals prefer. |
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# Filtering: After fermentation, the bean pulp needs to be separated from the liquid. This is done using a fine cloth to ensure a smooth, impurity-free texture. The filtered Douzhi appears pale yellow and carries a distinct sour aroma. It can be consumed as is or boiled for a richer flavor. |
# Filtering: After fermentation, the bean pulp needs to be separated from the liquid. This is done using a fine cloth to ensure a smooth, impurity-free texture. The filtered Douzhi appears pale yellow and carries a distinct sour aroma. It can be consumed as is or boiled for a richer flavor.<ref>{{Cite journal |last=Li |first=Xuan |last2=Wu |first2=Ying |last3=Shu |first3=Linyan |last4=Zhao |first4=Lina |last5=Cao |first5=Li |last6=Li |first6=Xin |last7=Tie |first7=Shanshan |last8=Tian |first8=Pingping |last9=Gu |first9=Shaobin |date=2024-04-15 |title=Unravelling the correlations among the microbial community, physicochemical properties, and volatile compounds of traditional mung bean sour liquid |url=https://linkinghub.elsevier.com/retrieve/pii/S0023643824002500 |journal=LWT |volume=198 |pages=115971 |doi=10.1016/j.lwt.2024.115971 |issn=0023-6438}}</ref> |
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# Boiling: The filtered Douzhi is then poured into a large pot and brought to a gentle boil. This step not only intensifies the flavor but also reduces the sourness to a more balanced level. Boiling also helps sterilize the drink, making it safer and more enjoyable to consume. |
# Boiling: The filtered Douzhi is then poured into a large pot and brought to a gentle boil. This step not only intensifies the flavor but also reduces the sourness to a more balanced level. Boiling also helps sterilize the drink, making it safer and more enjoyable to consume. |
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Revision as of 01:02, 19 October 2024
Douzhi (Chinese: 豆汁; pinyin: dòuzhī ; Beijing dialect: douzhir; also called mung bean milk) is a fermented dish from Beijing cuisine. It is similar to soy milk, but made from mung beans. It is a by-product of cellophane noodle production. It has a light gray color, a sulfurous, sour, cheese-like odor and an rotten egg-like smell,[1]with slight green, vegetable, and cooked potato nuances. [2]
Making Process of Douzhi
The process of making Douzhi is both complicated and traditional, with each step playing a crucial role in shaping its flavor. The making process has been preserved over generations, relying heavily on manual methods to maintain its authentic taste.
- Choosing Mung Beans: The process begins with selecting high-quality mung beans, as their quality greatly influences the final taste. The best mung beans are plump and bright green, ensuring that the resulting Douzhi has a strong bean aroma and a smooth texture.
- Fermentation: Fermentation is the most critical step in making Douzhi. After grinding the mung beans and mixing them with water, the mixture is left to ferment naturally in a warm environment. The length of fermentation directly affects the drink’s sourness, with longer fermentation yielding a stronger, tangier flavor that many locals prefer.
- Filtering: After fermentation, the bean pulp needs to be separated from the liquid. This is done using a fine cloth to ensure a smooth, impurity-free texture. The filtered Douzhi appears pale yellow and carries a distinct sour aroma. It can be consumed as is or boiled for a richer flavor.[3]
- Boiling: The filtered Douzhi is then poured into a large pot and brought to a gentle boil. This step not only intensifies the flavor but also reduces the sourness to a more balanced level. Boiling also helps sterilize the drink, making it safer and more enjoyable to consume.
Health Benefit of Douzhi
Douzhi is believed to have many health benefits. This traditional Beijing beverage, made from mung beans, rich in vitamins, mineral nutrients, and dietary fiber, has cooling properties that help to reduce body heat and clear toxins. It is also thought to help in digestion by improving sleeping quality and increasing appetite, making it a popular choice during the summertimes to counter the effects of heat. [4]Traditionally made by fermenting, Douzhi is valued not only for its flavor but also for its medicinal benefits, which come from local beliefs and Traditional Chinese medicine.
References
- ^ Teng, Yilan (2008). Night Life in Beijing. Foreign languages Press. p. 15. ISBN 9787119054353. Retrieved 4 October 2016.
- ^ Huang, Jia; Liu, Yuping; Yang, Wenxi; Liu, Yingqiao; Zhang, Yu; Huang, Mingquan; Sun, Baoguo (2018-01-24). "Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value". Journal of Agricultural and Food Chemistry. 66 (3): 689–694. doi:10.1021/acs.jafc.7b04839. ISSN 0021-8561.
- ^ Li, Xuan; Wu, Ying; Shu, Linyan; Zhao, Lina; Cao, Li; Li, Xin; Tie, Shanshan; Tian, Pingping; Gu, Shaobin (2024-04-15). "Unravelling the correlations among the microbial community, physicochemical properties, and volatile compounds of traditional mung bean sour liquid". LWT. 198: 115971. doi:10.1016/j.lwt.2024.115971. ISSN 0023-6438.
- ^ Ding, Yu-Zhen; Zhang, Shao-Ying; Liu, Peng; Yuan, Wenqiao; Liang, Jin-Yi; Zhao, Zhe; Zhang, Yu-Dong (2009-12-01). "Microbiological and biochemical changes during processing of the traditional chinese food douzhi". Food Control. 20 (12): 1086–1091. doi:10.1016/j.foodcont.2009.02.005. ISSN 0956-7135.
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