Beijing Douzhi (Fermented Mung Bean Drink)
A traditional Beijing street breakfast, this fermented mung bean soup has a unique sour and savory flavor, perfect for cooling down in summer.
Ingredients
3 items- Mung beans 1 cup (200g)
- Water as needed
- Water 4 cups (1 liter)
Nutrition
Steps （6 steps）
Rinse mung beans, place in a large bowl, and add enough water to soak for at least 6 hours until fully expanded.
Drain beans and grind in batches with some water using a blender into a fine paste. Strain through cheesecloth to remove pulp.
Pour the strained liquid into a container and let it ferment at room temperature for 24-48 hours until bubbly and sour-smelling.
Pour the fermented liquid into a pot, dilute with equal amount of water, and heat over medium flame stirring constantly to prevent sticking.
Once boiled, reduce to low heat, skim off foam, and simmer for about 20 minutes until slightly thickened with aroma.
Turn off heat, strain through a fine sieve into bowls. Serve with fried dough sticks and pickled vegetables for best experience.
Tips
Fermentation time depends on temperature: about 24 hours in summer, 48 hours in winter. Stir constantly while cooking to avoid burning. Fine straining ensures a smooth texture.
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