Douzhi
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Douzhi (Chinese: 豆汁; pinyin: dòuzhī, literally mung bean milk) is a fermented dish from Beijing cuisine similar to soy milk. A byproduct of cellophane noodle production, it has a light gray color and sulfurous odor [1]with slight green, vegetable, and cooked potato nuances. [2]
Making process
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 duration of fermentation affects the flavor of the drink, with longer fermentation producing a more pronounced, tangy taste.
- 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.
Nutrition of Douzhi
This traditional Beijing beverage, made from mung beans[4], Mung beans are recognized for their high content of protein, dietary fiber, vitamins, and minerals, making them a beneficial component of a balanced diet. The drink also contains bioactive compounds, including polyphenols and peptides, which are associated with antioxidant properties. These characteristics contribute to Douzhi being a light, nutrient-rich option that complements a summer diet and supports digestion. [5]
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. Bibcode:2018JAFC...66..689H. doi:10.1021/acs.jafc.7b04839. ISSN 0021-8561. PMID 29260548.
- ^ 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.
- ^ Hou, Dianzhi; Yousaf, Laraib; Xue, Yong; Hu, Jinrong; Wu, Jihong; Hu, Xiaosong; Feng, Naihong; Shen, Qun (2019-06). "Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits". Nutrients. 11 (6): 1238. doi:10.3390/nu11061238. ISSN 2072-6643. PMC 6627095. PMID 31159173.
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