Shredded beans

To say that Wuhan is a city with a great integration of food in the country, Dousi has the most right to speak. Shredded beans are a typical product of the combination of northern and southern food cultures. According to the common practice, rice milk is generally steamed and eaten with water vapor, such as rice skin in Shaanxi and brazio in Guangdong. However, the bean shreds adopt a method similar to the northern batter spread, except that the batter is replaced with rice milk.

In the memory of the old Wuhan people, spreading bean silk is a kind of snack that every family has to make in winter, especially before the Spring Festival, it was one of the indispensable local customs to spread bean shreds, dry beans, and make beans.

Shredded beans are made from rice, mixed with a certain percentage of mung beans or soybeans, and then spread into a pan to make pancakes. This kind of pancake is called wet shredded beans, and it can be eaten directly with sauce, cabbage, or stir-frying. In order to make it easy to preserve, shredded beans are generally shredded and dried, which is called dried shredded beans. Dried shredded beans can also be used for boiling and stir-frying, but the most distinctive way to eat them is none other than "dried shredded beans". Put the shredded dried beans into the oil pan and fry them until they are crispy, that is, they become "dry", and then drizzle with the salty and spicy beef and shiitake mushroom sauce.

When it comes to shredded beans, it is difficult for out-of-town diners to judge its form from the name, and like "bean skin", it is just as easy to make people look at it. The raw material of shredded beans is mainly rice, but the "surname" is "bean" in the name, but "rice" is not mentioned; In addition, shredded beans are not the same "silk" shape, but also cake-shaped, block-shaped, strip-shaped, etc., and the forms presented are also different depending on the method.