Noodle paste is a famous snack in Luoyang, Henan Province. Sometimes they are asked about some delicious food in the province, but they don't know it themselves. Therefore, it is understandable that they don't know how delicious this noodle paste is, and it is a pity that they missed this delicious food. It is a noodle paste fermented with green soybean milk, and the noodles are cooked in the paste, which is relatively simple to make, but it tastes particularly good, helps digestion and has a sour taste.

There are many interesting historical stories about the making of the noodle paste. It is said that during the Eastern Han Dynasty, Emperor Guangwu Liu Xiu was chased by Wang Mang. In order to avoid Wang Mang's pursuit, he ran around day and night, didn't eat for several days, and was hungry and tired. One night, he arrived at a family near Luoyang and wanted to beg for some food, but the family was poor, with only a few dried noodles and some. Liu Xiu was hungry, regardless, as long as he could eat anything, so the family used sour pulp to cook all the edible noodles, vegetable leaves and miscellaneous beans in the pot. Never thought, it actually contributed to such a delicious, hungry Liu Xiu, who thought it was delicious, wolfed down and ate with relish. Later, when Liu Xiu became emperor, he had all kinds of delicacies, but he still missed the paste noodles of that year, so he also had the delicious paste noodles in the royal banquet.

There is another saying that at the end of the Qing Dynasty, a poor family in Luoyang often picked up some vegetables and leaves at the food market. He ground the picked mung beans into soybean milk. After a few days, he found that the soybean milk had turned sour, and it was a pity to throw it away. So he threw the vegetables and leaves in and cooked it casually. Unexpectedly, it tasted very good, so this way of eating spread. At that time, there were many poor people. Spend a few cents to buy two scoops of sour pulp, go home and cook cheap ingredients such as vegetable leaves, cabbage and radish together. After the pulp froths, order some flour and a thick bowl. This is called "rice with pulp", which is similar to paste noodles, except that there is no noodles, and rich families can eat white flour, just below the pulp.

How to make the paste noodles? I'll share the method with you. Actually, it's not complicated to make. When making the paste noodles, you must have a good sour pulp. When making the paste, soak mung beans or peas in water, swell them and grind them into coarse pulp. Filter the dregs and leave them for a day or two. Let Jiang Shui ferment and turn sour. When it is cooked in a pot, it will foam to a certain extent. At this time, it needs to be beaten, and it should be beaten gently with a spoon. Make a good paste, and you can strip it below.

The prepared vegetables such as celery, radish and Chinese cabbage are cut and put into the pot. When the slurry is boiled, the noodles are put into the pot, then the batter is put into the pot, and then the seasonings such as salt, onion, ginger, peanut, sesame, soybean, celery and pepper are added, so that the paste noodles are made. In fact, there is a dish called black dish in my hometown, that is, sesame leaves are dried and cooked in paste noodles, which is very fragrant.

The price of a bowl of spaghetti in my hometown, where I miss the taste of spaghetti, is also very reasonable. It's three yuan or five yuan a bowl, which is very close to the people. At the roadside stall that Xiaobian often goes to, the owner is a kind and clean person. Besides selling spaghetti, there are also sugar cake zongzi, which are relatively small. It's an old routine to buy a bowl of hot soup and order another zongzi.