The main raw materials are: meatballs, shoulder poles, mushrooms, vermicelli and pork belly slices.
Accessories are: salt, monosodium glutamate, vinegar, pepper and so on.
Practice: add broth to the pot (according to the number of people). Put mushrooms, vermicelli, shoulder pole, meatballs and sliced meat into a pot in turn and bring to a boil. Add salt, monosodium glutamate and pepper when the materials are mature. You can eat. Making materials of batter: 4,500 grams of refined flour, flour 1.500 grams, soybean flour and mung beans, 500 grams of sesame oil, 250 grams of Chili oil, 500 grams of soybean 1.000 grams, 500 grams of carrot sauce, 2,500 grams of celery, 500 grams of yeast, pepper and salt. The characteristics of batter: pleasing color, sour and spicy, digestion and appetizing. Method of batter: 1. Add water to flour to form dough, roll it into skin in two parts, first take 1 part and grease it, then cover the other part, roll it into 0.3 cm thick, cut it into diamond-shaped pieces, and put it in an 80% hot oil pan to make it light yellow. It is called chess speculation locally.
2. First, roughly grind mung beans 1 time, winnow off the skin of the beans, soak them in clear water for 4 hours, then grind them into powder slurry with a water mill, filter them into soybean milk with a thin cloth, and then add 500 grams of yeast into the slurry to make the slurry sour.
3. Remove leaves and roots from celery, blanch thoroughly with boiling water, and cut into cauliflower with a top knife; Cut carrots into small pieces; Parching Zanthoxylum bungeanum and rolling into powder; Put ground sesame oil into the pot, heat, and add pepper powder to make pepper oil; Soybeans are boiled into beans. Put the above ingredients into a container for later use.
4. Put 3500 grams of refined flour and 1500 grams of soybean flour on the chopping board, scrape a small nest in the middle, add water and knead it into dough, cover it with a wet cloth 15 minutes, then roll it into thin skin and cut it into fine noodles.
5. Add the clarified slurry above the soybean milk into the pot, then add a proper amount of water to boil, add noodles, remove the noodles after cooking, and put them in a cold boiling basin for cooling. Add1000g refined flour to the remaining soybean milk to make paste, pour it into the pot to boil, scoop in the water-mixed slider, stir well, roll away and put it into the bucket. When eating, small ingredients such as pepper oil, celery flower, salted beans, pickled radish, chess cooking, Chili oil and so on. Randomly choose according to personal preference and put it on noodles to accompany the meal. Key points of making batter: 1. When rolling flour, the thickness should be uniform, and the size should be the same when cutting diamond blocks;
2. Knead the fine powder and flour thoroughly, peel and cut evenly;
3. The paste made of soybean milk and refined flour should float on the consistency with noodles after boiling. 2009-09- 18 20: 14 batter, as the name implies, is mainly noodles, but this kind of noodles is not made of fine flour, and the authentic ones are mostly miscellaneous grains noodles, so the noodles must be fine. The most important thing is the paste of this auxiliary material. The quality of this paste directly determines the taste of the whole snack.
When pulping, first soak mung beans or peas in water, put them on a stone mill and grind them into coarse pulp, filter them with gauze to remove residues, and then put them into a pot or jar. After a day or two, the slurry is fermented and turned sour, and the slurry is ready. When cooking, when the sour slurry is poured into a pot and boiled to 80℃, a layer of foam appears on the surface of the slurry. At this time, gently pat with a spoon. After the foam disappears, the slurry becomes fine and smooth, and then other seasonings such as strips can be added.
Another auxiliary material is sesame leaves. Generally, when we make noodles, we usually put vegetables, but authentic pasta is sesame leaves, but sesame leaves are hard to make and find. Many people use celery leaves instead. Sesame leaves should choose the newly-grown leaf core, wash it, blanch it with boiling water, then put it in a cool place to dry and save it for later use.
Nowadays, the pasta in Fangcheng County has been replaced by the pasta in Luoyang today, and Luoyang people are also very particular about it. In the past, the side dishes in noodles were basically soybeans, celery and shredded sauerkraut. Now they are basically more than a dozen seasonal dishes, diced cabbage, diced cucumber, diced celery, diced carrot, diced radish, small pepper, shredded mustard, diced cabbage and soybeans. However,