Essay title: Talk about Luoyang’s famous food - pulp noodles

Keywords: Luoyang noodles for fifth grade primary school students

This article is suitable for: fifth grade primary school students

Source of the composition:

This 400-word composition is about the fifth grade of primary school. The title is: "Talk about Luoyang's famous food - pulp noodles". Everyone is welcome to contribute.

Let’s talk about Luoyang’s famous food—starched noodles

When it comes to Luoyang’s famous foods, the most famous one is starched noodles. Luoyang pulp noodles are simple to make, delicious and easy to digest, so they have been popular since ancient times and become a famous local food with strong local characteristics.

The main ingredient of slurry noodles is noodles, but the ingredients are very important. Because the water used to cook noodles is not common water, but a special batter, making the batter is especially important. How well the batter is cooked determines the quality of the battered noodles, and also indicates the level of cooking skills of the housewife.

The top grade soy milk used to make Luoyang milk noodles is mung bean milk. There are workshops specializing in making physalis in Luoyang City. When making slurry, first soak mung beans or peas in water, swell 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 slurry water will ferment and become sour before it can be used to cook noodles.

When making Luoyang slurry noodles, first pour the physalis into the pot and cook until it boils. During this period, a layer of white foam will appear on the surface of the slurry. At this time, use chopsticks or a spoon to gently beat the pulp until the foam disappears and the physalis becomes fine and smooth, then add sesame oil, five-spice powder and other seasonings. When the slurry water is boiling, put the noodles into the pot, add salt, green onions, ginger, peanuts, sesame seeds, soybeans, celery and other seasonings, and then cook the noodles.

For those who like spicy food, there are three options. One is to chew raw garlic cloves, the other is to stir in chili oil, and the third is the local product, leek flower chili sauce, especially leeks. Spicy sauce is the best.

The history of the development of starched noodles in Luoyang is so long that it cannot be verified. As for the origin of starch noodles, there was once a saying: Back then, Liu Xiu was chased by Wang Mang and was desperate, hungry and cold. When he saw a starch house, he went in to find something to eat. But there was no one in the room, and there was no food. There were only a few handfuls of dry noodles. There was still mung bean grinding water in the vat, but it had been acidified. He didn't care much, so he scooped a few ladles of physalis and put all the existing dry noodles, vegetable leaves, and dried beans into the pot to cook. The noodles were cooked. When he opened the lid of the pot, he smelled the slightly sour noodles, so he wolfed down all the noodles. Even when he became the emperor, he still thought about the noodles in the past, so he included them in the imperial banquet. The dish of thick noodles has been passed down to this day.

Don’t underestimate the noodles as they are just ordinary noodles. In fact, he has both the courageous spirit of the Chinese people to innovate and the brave spirit of the Chinese people to never bow down in the face of darkness!