Practice of traditional old flour paste in rural areas

First, mix the noodles with water, steam them in a cage without fermentation, and then heat them in the sun for fermentation. You can eat it in autumn and winter, and the sauce is delicious.

The practice of aged sauce is slightly different from that of sweet sauce: firstly, noodles are mixed with water, steamed in a cage until fermented, and then heated by sunlight. It became a product in three days. After most of the water evaporates, it can be scooped up with a spoon and pulled into filaments, which can float in the jar without flowing. The noodles in the jar look like a layer of black oil silk floating on the surface.

Red to yellow.

It is delicious and nutritious, containing the sweetness of sucrose and the fragrance of sesame oil, and rich in nutrients such as amino acids.

Pasta making materials: main ingredient: 5000g wheat flour, seasoning: salt1000g. Method of batter: 1. Steam the flour into steamed bread, block it, heat and ferment it, then dry it in the sun, grind 25 grams of yellow koji into powder, fry it with salt, put it in cold boiled water, mix well, and then put it in a jar.

2. Put a layer of gauze on the cylinder mask and put it in the sun for 1-2 months.