Powder pulp noodles is a traditional Han Chinese snack originated in Fangcheng County, Henan Province, which was then known as pea-powder pulp noodles with a long history. It originated during the Zhengde period of the Ming Dynasty. It is made with mung beans, noodles, soybeans, dried sesame leaves, celery, salt, chicken essence, star anise, chili oil, sesame oil and so on.

Ingredients

Mung beans, noodles, soybeans, dried sesame leaves, celery

Collapse Edit Ingredients

Salt, chicken essence, star anise, chili oil, sesame oil

Collapse Edit Methods

1, mung beans washed, soaked in water for 10 hours;

2, beaten into soybean milk;

3 Then use a spoon to gently beat the pulp, the pulp foam disappears, the pulp becomes delicate and smooth, under the noodles, sesame leaves, salt, cook for 5 minutes, add chicken essence;

6, sprinkle soybeans, celery grains, drizzle sesame oil, chili oil can be.