做法
- 浸泡好的黄豆放入大量水中煮12分钟——豆刚熟即可。沥干。用手搓掉豆皮(汤汁会更顺滑)。
- 煮熟的黄豆与1升水、烤芝麻、松子和盐高速搅打90秒。混合物应呈不透明的奶白色。
- 用细纱布过滤并挤压——所得豆汁应浓稠淡白。
- 豆汁冷藏至少4小时,务必冰透。
- 面条另锅以无盐水煮至刚熟。立刻沥干并冷水冲洗;再放入冰水浸泡2分钟。沥干。
- 深碗中盘好面条。冰豆汁浇至四分之三满。顶上铺黄瓜丝、梨丝、半个水煮蛋,撒一撮盐。烤芝麻装饰。沿碗边放冰块。立即享用。
Common questions
Can 豆汁面 be made ahead?
豆汁面 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 豆汁面 spicy?
豆汁面 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 豆汁面 vegetarian or gluten-free?
豆汁面 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 豆汁面 to make at home?
豆汁面 sits at intermediate difficulty — total time about 570 minutes. The ingredients are not unusual but the timing requires attention.
Can 豆汁面 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
豆汁面是朝鲜半岛(及韩国)的夏日饮食——冰凉的豆汁补水又富含蛋白质,在炎热月份备受推崇。这道菜与佛教寺庙料理(黄豆为素食提供蛋白)和朝鲜乡村饮食紧密相连。平壤式会在汤汁中加入烤芝麻提味;部分韩国家庭会加核桃碎。冰箱可保存2天;豆汁单独冰镇饮用也是夏日凉饮。
