Noodles in batter Method

After crossing the Dashi Bridge in Luoyang, one must not drink noodles with batter" is an old saying that has been widely spread around Luoyang for over a hundred years, which y illustrates the people's preference for noodles with batter, which has a long history in the ancient capital of Luoyang, and is one of the famous snacks in Luoyang.

Pulp noodles, both economical and delicious, is a kind of flavorful snack that people in Luoyang generally like to eat. It is the soybean milk in the appropriate temperature, fermentation acid, and then into the pot heated to about 80 degrees, the liquid surface will have a mushroom-shaped pulp Mu. At this point, add a little sesame oil, stir repeatedly, and when it comes to a rolling boil, drop in the noodles, preferably mixed noodles. Toss the batter to give it a lake-like consistency. Then, add the seasoned salt, scallions, green beans, celery, chives, and chili peppers.

Luoyang battered noodles are simple to make, low-cost, flavorful and easy to digest, and thus have been passed down since ancient times, becoming a famous local food with strong local characteristics.

Pulp noodles (also known as sour noodles, the reason is that the fermented pulp sour flavor) is the most important thing is to beat the pulp, pulp commonly used is green bean pulp and pulp (other sweet potato pulp, etc., which must wait until the season), and the best green bean pulp, the most commonly used in the family is the pulp. The process of making the pulp is actually fermentation, put in the ferment, fill with the right amount of water, put in a little bit of song, and then leave it for 24-48 hours, when the ferment dissolves or the pulp flavor is very mellow, you can use it.

The noodles are ordinary noodles, but of course there are delicate non-handmade noodles that are not eaten. The water in which the noodles are cooked must be mixed with thick noodle soup, and then put in the right amount of pulp, how much is determined by personal taste, and if you like acid, put in some more. Then wait for the noodle soup rolled, put the noodles to cook, when the noodles 8 mature should be put into the pre-fried vegetables, such as cabbage, bok choy, etc., do not fry too cooked, and do not put into the pot too early, otherwise when the noodles are cooked, there is no flavor of the vegetables. It doesn't take too long to cook the noodles, about 15 minutes is good. Before starting the pot, you should add salt, crushed garlic, chopped green onion (or a small amount if you like chives), a little pepper, and most importantly, monosodium glutamate (MSG)! Remember, never put soy sauce in this rice, it ruins the color.

You can serve it in a bowl. Remember to put in the moderated salted peanut beans (you can mix in some green beans) and celery segments (just pass them once in hot water to remove the astringency). The following grand launch of my mother's invention, which you can not eat in the major restaurants ah, is to put a small amount of patchouli leaves, chopped leaves, put the pot, patchouli's special flavor and pulp aroma mixture, smell, patchouli, pulp acid, garlic so that people's appetites; look at the noodles crystal clear, soup hot air curls, vegetables green and yellow mixed, peanuts during the dots; with the noodles are soft and silky smooth, soup sour and mellow aroma of rounded and warm stomach, vegetable Fresh and delicious, the aroma can be full of cheeks, taste can be dipped in six organs, this kind of food is hard to find in heaven.

Like to eat spicy a little bit of three choices, one is a garlic clove raw nibbles, the second is chili oil stirring, the third is a local product, chives chili sauce, which is especially chives chili sauce for the best