Joke Collection Website - Talk about mood - What is the difference between bean jelly and cold rice noodles?

What is the difference between bean jelly and cold rice noodles?

Different raw materials. Bean jelly is mostly made of starch contained in raw materials (such as mung beans, lentils, broad beans, peas, rice and potatoes). Its main components are water and starch, accounting for 90% and 9% of its weight respectively, and the rest 1% is mainly dietary fiber, with few nutrients such as protein and fat. Generally speaking, bean jelly has low nutritional value and is a typical starch product.

Cold noodles are mostly made of protein contained in raw materials (such as rice, wheat and beans). Its main components are water, protein and starch, accounting for 64%, 24% and 12% of the total weight respectively, and the remaining 2% are mainly dietary fiber, fat and minerals. Because cold rice noodles contain more protein, its nutritional value is higher than that of bean jelly.

There are generally two ways to eat bean jelly: one is cold salad and the other is fried powder. Song and Meng's Tokyo Dream said that there was "thin bean jelly" in Bianliang in the Northern Song Dynasty. Production method: soak the mung bean powder and stir it into paste, boil the water until it boils, add alum and pour it into the prepared mung bean paste, and let it cool. White and transparent, crystal clear.

Eating noodles in winter can keep warm, eating noodles in summer can cool down, eating noodles in spring can relieve fatigue, and eating noodles in autumn can get rid of dampness. Cold noodles are really a rare natural green pollution-free food suitable for all seasons. Compendium of Materia Medica says: Rice can tonify the spleen, and wheat can nourish the heart. According to the choice of raw materials and different production methods, the names vary from place to place.

References:

Baidu encyclopedia entry cold rice noodles