paste noodles (also called sour noodles, because the fermented paste is full of sour taste) are traditional Henan cuisine. The most important thing to make paste noodles is beating. Green soybean milk and flour paste are commonly used in paste (others are sweet potato paste, which must wait until the season), and the best green soybean milk is the most commonly used flour paste in the family. In fact, the process of making pulp is fermentation. Add the fermented product, add a proper amount of water, add a little koji, and then leave it for 24-48 hours. It can be used when the fermented product dissolves or the pulp tastes mellow.

Noodles are ordinary noodles. Of course, there are exquisite non-handmade noodles that you don't eat. The water for cooking noodles must be mixed with thick noodle soup, and then an appropriate amount of pulp is added, depending on personal taste, and more sour ones are added. Then, when the noodle soup is boiled, add the noodles to cook. When the noodles are ripe, add the side dishes fried in advance, such as Chinese cabbage and green vegetables. Don't fry them too well or put them in the pot too early, otherwise the noodles will not taste like vegetables when they are cooked. It doesn't take long to cook noodles, but it will take about 15 minutes. Add salt, chopped garlic, chopped green onion (you can also add a small amount if you like leeks), a little pepper powder, and the most crucial monosodium glutamate before taking out the pot! Remember, don't put soy sauce in this rice to spoil the color.

also add the prepared salted peanut beans (which can be mixed with some green beans) and celery pieces (which can be washed with hot water once to remove the astringency). There are three choices for people who like to eat spicy food. First, garlic cloves are chewed raw; second, chili oil is stirred; third, local product, chives chili pepper sauce, especially chives chili pepper sauce, is the best! Most people eat in Jiaozuo, Luoyang and other places.

source of fermentation

The phenomenon of fermentation has been known for a long time, but it has been nearly 2 years since we learned its essence. The word fermentation in English is derived from Latin fervere, which means "churning". It describes the phenomenon when yeast acts on juice or malt extract. Boiling phenomenon is caused by carbon dioxide produced by the degradation of sugar in leachate under anoxic conditions. In biochemistry, the anaerobic respiration process of yeast is called fermentation. What we now mean by fermentation has long been given different meanings. Fermentation is a chemical reaction and physiological change of life, and it is a process in which various biochemical reactions are continuously decomposed and synthesized according to the genetic information of life itself to obtain energy to maintain life activities. Fermentation products refer to substances that can regulate metabolism to achieve balance during the reaction or when the reaction reaches the end point. In fact, fermentation is also a kind of respiration, except that respiration eventually produces CO2 and water, and fermentation ultimately obtains various metabolites. Therefore, the modern definition of fermentation should be: the reaction process of producing and accumulating a large number of specialized metabolites through the growth, culture and chemical changes of microorganisms (or animal and plant cells).