Pulp noodles have a long history of practice, in the production process you can also feel the charm of these specialties. Battered noodles is very characteristic of Henan snacks, battered noodles as the main material, cooking practices based on the flavor belongs to, you also follow the food Jie site for you to provide recipes to do together with the characteristics of snacks it ! Noodles are another staple food of Henan people besides buns, and they usually eat at least one meal a day. The method of making noodles is constantly changing due to the change of seasons. In winter, when the weather is cold, people often eat noodles in soup, pulled noodles, braised noodles, with some dried vegetables, pickled vegetables or fresh greens. Some places people love to eat water noodles, some places people often stir into the noodle soup batter, this kind of noodles with paste, people commonly known as "paste soup noodles". In summer, people eat a lot of noodles, noodles boiled and fished out, put in cool water or yin and yang water (boiled water mixed with cool water) in the pull a little, mixed with garlic sauce, amaranth, thorn mustard and cucumber silk, eat when cool mouth, prevent heat stroke. In spring and fall, people eat a lot of lo mein and jong mein. In the harvest season of garlic moss and bean curd, every family likes to use garlic moss and bean curd to make lo mein. Because these dishes are fixed dishes for making lo mein, so when garlic bitter and bean curd is on the market, it is also the time when people eat the most noodles, and they usually have to eat at least one lo mein in three or two days. Zhuang family love to eat mixed noodles, in the wheat noodles mixed with some mung bean noodles, there is a kind of fragrant flavor. Mung bean noodles are loose and not easy to form a ball, mixed with some wheat noodles will increase the toughness of the noodles. When you eat this kind of noodles, you often put some sweet potato leaves and sesame leaves in the soup. There is a folk saying in the Central Plains, called "noodles rolled thin and cut narrow, not afraid of temporary guests". It means that when you make up the noodle guide, roll out the noodles thinner and cut them more finely, so that if you have a temporary guest, the host will not be in a mess. Add a few more bowls of water, and the guest's rice will come out. Therefore, people love to eat noodles, not only is the noodles delicious, labor-saving, time-saving, it is compared with eating rice and steamed bread, or very economical. From the custom of eating noodles, it can be seen that the people of the Central Plains are diligent and thrifty, simple and generous excellent quality. People in the Central Plains love to eat noodles, people often use the phrase "a day does not eat want to panic" to describe the degree of fondness for noodles. Traveling to the Central Plains friends, do not forget to drink a bowl of Luoyang's batter noodles, over the different flavors of the noodles addiction. I believe that this kind of northern corn culture with the characteristics of the food customs, will give you the journey life to bring the unexpected feelings. Battered noodles are Luoyang people's home cooking, but also a local flavor snacks. In the train station, marketplace, large and small streets of each meal, the pulp noodles can be seen everywhere. It is full of aroma, tempting people to stop, but also leave a good aftertaste to foreign guests. Battered noodles are one of the noodle customs in Henan. Besides, there are many other ways to eat noodles. As far as varieties are concerned, there are noodles in soup, noodles in salted soup, noodles in brine, noodles in stir-fry, jong noodles, steamed noodles, braised noodles, pulled noodles and so on. In terms of shape, there is a centimeter wide wide noodles, narrow as a leek leaf narrow noodles, thin as a hair of the dragon's beard noodles, there are also diamond-shaped leaves of noodles, long and irregular pieces of noodles and so on. In terms of flavor, there are light, salty, spicy, sour and so on. Anyone who has drunk Luoyang pulp noodles, mention this flavor snack, immediately feel the aftertaste full of flavor, aftertaste. Although it is a kind of noodle meal in the Central Plains, but it is the special raw materials and special practices, so that the pulp noodles and ordinary noodles taste very different. The main ingredient of battered noodles is noodles, but the ingredients are the key. Because the water used to cook the noodles is not the usual water, but a special kind of batter, it is especially important to make the batter. How well the batter is made determines the quality of the noodles and the housewife's cooking skills. To make the slurry, first soak the green beans or peas in water, then put them on a stone mill to grind them into a coarse slurry, filter them through gauze to remove the dregs, and then put them in a pot or jar. After a day or two, the pulp ferments and becomes sour. Pour the sour pulp in a pot to cook to 80 ℃, the surface of the slurry layer of white foam. At this time, to use a spoon to gently beat the pulp, pulp foam disappears, the pulp becomes delicate and smooth, put sesame oil, five spice powder and other seasonings. When the paste boils, put the noodles into the pot, hook the batter, and then put in salt, onion, ginger, peanuts, sesame seeds, soybeans, celery, chili and other seasonings, so that the paste of the noodles is made. Because this method of cooking noodles is in the paste water under the noodles, so the Luoyang people call it "paste noodles" or "batter noodles".