Tujia mung bean powder

Many people like to eat Tujia mung bean powder, which is also one of the famous snacks of the Tujia people and has certain ethnic characteristics. The effects and functions of Tujia mung bean powder are very significant, and it is of great benefit to people's health. Many people especially like to use Tujia mung bean powder to regulate their bodies, which has certain therapeutic effects. Tujia mung bean powder is very unique both in terms of taste and nutritional benefits.

1. Tujia mung bean powder Tujia mung bean powder is a famous delicacy enjoyed in the border areas of Chongqing, Guizhou, Hunan and Hubei provinces and cities. It originated from the Tujia people in Qianjiang, the descendants of the Ba State in Chongqing. The Tujia people love to make mung bean flour and love to eat mung bean flour even more. Mung bean powder has a fresh fragrance and is finely made. It inherits the characteristics of mung bean: clearing away heat and relieving summer heat; cooling blood and detoxifying; treating carbuncles, ulcers, erysipelas, intestinal bleeding; and detoxifying alcohol and food toxins. It is an excellent product for detoxification and beauty care and is loved by many women. During festivals, visiting relatives and friends, and entertaining guests, mung bean flour has become the first choice of the Tujia people because of its delicious taste and easy preparation.

2. The Tujia culture of flour making emphasizes roundness and perfection. Roundness not only brings good luck and wealth, but also represents reunion. Therefore, when making flour, you must consciously draw circles on the edge of the pot with the soy milk. Of course, the purpose of doing this is also a technical requirement. The Tujia people said: First, put a little vegetable oil on the bottom of the pot, then put the rice slurry in the colander and turn it in circles. This way, it will cook faster and taste better.

3. When eating , put the fresh mung bean powder in boiling water and cook for about half a minute, then scoop it into a bowl and add seasoning. The condiments of mung bean powder are also very particular, including ginger, chopped green onions, pepper oil, bean paste, chili oil, lard, etc. It tastes fresh, spicy and mellow, soft, smooth, refreshing and delicious. If conditions permit, you can replace Sichuan pepper oil with wood pepper oil, and lard with pine mushroom oil, which will taste more fragrant. The high-altitude climate and eating habits determine that the Tujia people like to eat bacon and foods with a strong salty taste. The hardworking and intelligent Tujia people have long known that the polysaccharide components in mung bean powder can promote the decomposition of cholesterol in the liver, thereby preventing and treating coronary heart disease and angina pectoris.

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