Fuping Oil Powder

Fuping Oil Powder

　　Oil Powder is the most delicious dish in summer, with a slightly sour and tangy flavor that can rival the traditional Beijing fermented mung bean drink. It was once very popular in the areas of Meiyuan and Liuchu Town.

　　Ingredients: pea flour, hyacinth beans, tiger-skin tofu (thin slices of deep-fried tofu), sweet potato starch noodles from Wangliao in Fuping, bok choy, and chopped scallions.

　　Method: The day before, use the starter (called "tou") used for steamed bread to ferment the pea flour. The next day, boil a hyacinth bean soup and add the fermented (sour) pea flour to the pot, adjusting the consistency to be similar to that of a mixed grain soup. Then stir-fry the tiger-skin tofu, starch noodles, and bok choy, and add them to the dish. Finally, stir-fry some scallions and mix them in. It tastes even better when cooled—the sourness combined with the rich aroma of peas makes it especially delicious. It’s so good you might just get hooked after a while.