Black powder

Black powder

　　The main ingredient is mung beans.

　　The method of making black powder is as follows: 1. Wash the mung beans with cold water, put them in a basin, and soak them in an appropriate amount of cold water for about nine to ten hours. Grind them into a thick paste using a stone mill, filter the paste through a sieve into a vat, and let it ferment for about seven to eight hours. Remove the thick paste foam from the top and bottom of the vat, then filter it again with cold water into a basin. 2. Boil water over high heat and pour it into the paste, add a small amount of yellow coloring, switch to low heat, and keep stirring until it is cooked. Then add a small amount of alum, stir well, and pour it into a basin to cool. Once cooled, it’s ready to eat. Slice it into strips and add seasoning broth, vinegar, chili, mustard, sesame oil — it has a pale yellow color and a delicious aroma. The authentic Suide oil-spiral flatbread and black powder are premium staple dishes for entertaining guests, with an outstanding flavor.