Powder slurry noodles are also a type of noodles, but the noodle soup we usually eat has a relatively clear soup base, while the soup base of fen slurry noodles is in a powdery state. , is relatively cloudy and thick, and it tastes more delicious and is easy to make. However, many people still don’t know how to make the flour paste in it. So how to make the flour paste for noodles?

Pulled noodles (also called sour noodles, because the fermented pulp is sour) is a traditional snack in Luoyang, Henan. It is a noodle made by fermenting mung bean milk to make batter and using a special process. Ground slurry noodles from Luoyang, Ruzhou, Xinzheng and other places are simple to make, low in cost, delicious, easy to digest, unique in sourness, and salty in taste. Therefore, they have been popular since ancient times and have become a famous local food with strong local characteristics. Pudding noodles are different from pudding noodles.

When making slurry, first soak the mung beans or peas in water, swell them and grind them on a stone mill into a coarse slurry. Filter them with gauze to remove the residue, and then put them in a basin or jar. After a day or two, the pulp water will ferment and become sour. Pour the physalis into the pot and cook it to 80°C. A layer of white foam will appear on the surface of the slurry. At this time, gently beat the paste with a spoon. After the foam disappears, the paste will become fine and smooth. Add sesame oil, five-spice powder and other seasonings. When the slurry water is boiling, put the noodles into the pot, hook them into the batter, and then add seasonings such as salt, onions, ginger, peanuts, sesame seeds, soybeans, celery, and peppers. In this way, the slurry noodles are made. Because this method of cooking noodles is to cook noodles in slurry water, Luoyang people call it "slurry noodles" or "flour noodles".

Noodles are ordinary noodles. Of course, there are exquisite noodles that you won’t eat unless they are handmade. The water used to cook the noodles must be mixed with a thick noodle soup, and then add an appropriate amount of slurry. The amount depends on personal taste. If you like sourness, add more. Then wait for the noodle soup to boil, add the noodles and cook. When the noodles are 8 mature, add the pre-fried side vegetables, such as bok choy, green vegetables, etc. Don't fry them too well, and don't put them in the pot too early. , otherwise there will be no flavor of the dish when the noodles are cooked. It doesn’t take long to cook the noodles, about 15 minutes is enough. Before putting it in the pot, add salt, crushed garlic, chopped green onion (you can also add a small amount if you like leeks), a little pepper powder, and the most important MSG! Remember, don’t add soy sauce to this rice, as it will ruin the color.

Ready to serve in bowls. Remember to add the prepared salted peanut beans (can be mixed with some green beans) and celery segments (wash it once with hot water to remove the astringency). Now I am introducing my mother's invention, which you can't find in major restaurants. It is to put a small amount of Patchouli leaves, chop the leaves, and put them into the pot. The special aroma of Patchouli and the aroma of pulp are mixed together. Smell it, the fragrant patchouli, sour pulp, and garlic whet your appetite; you can see the noodles are crystal clear, the soup is steamy, the vegetables are mixed with green and yellow, and the peanuts are garnished; the noodles are soft and supple, the soup is sour and mellow, and the vegetables are mellow and warm. Fresh and delicious, the fragrance can fill your cheeks, and the taste can soak the six internal organs. This kind of delicacy is hard to find in the sky.