Rice bean jelly

Rice jelly is a kind of flavor food that farmers like to eat. In recent years, rice jelly has entered the city from rural areas and spread all over the streets. It is very affordable to spend a few cents to eat a bowl of rice jelly in the street on a hot day, which can not only solve the thirst, but also satisfy the hunger. Because rice jelly is strong, thirst-quenching and fire-purging, and rich in nutrition, young people are still not satisfied with three bowls, and the elderly with poor teeth are particularly refreshing to eat. A long time ago, there lived a kind farmer under the double mountain ridge in Zhungeer Banner. The farmer's son is a scholar. In order to catch the exam, the scholar climbs mountains every day to concentrate on his studies. Every day, the 70-year-old mother struggles to climb the hill and bring him food. Because of the long distance, my mother walked very slowly, so every time the rice was sent, it turned into cold rice. The son didn't want to eat, so the mother had to eat leftovers. Mother only ate cold rice a few times and felt it tasted good. A few days later, on the basis of "cold rice", the mother repeatedly improved the production method and made rice jelly for her son to taste. Both mother and son are happy. Every noon, mother sends her son a bowl of rice jelly. After the neighbors found out, every household also ate rice jelly. In this way, rice jelly has become a diet for local people to drive away heat and cool off in midsummer. At present, farmers still make rice jelly by traditional methods. Soak mung beans in boiling water or cold water for a period of time. After washing the glutinous rice or millet, soak it in water for more than ten minutes. Then take the mung bean out of the water, put it in a basin, pour less water, scoop the mung bean, rice and water into a hand mill one spoon at a time and grind it into pulp. Then slowly scoop the beans and rice slurry into the boiling water pot, and stir it quickly with a spoon or rolling pin while scooping. When cooked, add a small amount of Artemisia seed and stir it until cooked. Then, shovel it out and spread it on the sorghum stalk barnyard grass or evenly spread it on the outer wall of the water tank, cool it and cut it into long strips to make the rice jelly. When eating, add sauerkraut soup to the rice jelly, and add seasonings such as chopped green onion oil, pepper, sesame noodles, mustard powder or fried fennel noodles. It is cool and sour, and it is very delicious. Eating rice jelly in summer time is especially refreshing and pleasant.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)