Slurry noodles are a traditional snack popular in Luoyang, Jiyuan, Pingdingshan, Ruzhou, Xinzheng and other places in Henan. It is a noodle made by fermenting mung bean milk to make batter and using a special process. Pudding noodles are simple to make, low in cost, delicious, easy to digest, warm the stomach and relieve internal heat. It has a unique sour taste and a delicious salty aroma, so it has been popular since ancient times and has become a famous local food with strong local characteristics.

To make physalis, first use fresh mung beans, soak them thoroughly and then add water and grind them into mung bean milk.

Then the viscosity of the suspension is increased appropriately through physalis, so that the fine starch particles float on the upper layer, and the starch can be taken out to make mung bean jelly. The suspension in the middle is Physalis. Physalis generally tastes sour, slightly bitter, and has a slight sour smell.

After the physalis is fermented and boiled over high fire, it becomes Beijing’s famous snack bean juice. In old Beijing, bean juice is usually served with burnt rings and shredded pickles.

For this layer of physalis, Henan people will choose to boil it over high heat and then serve it with cooked soybeans, celery and other noodles. Wheat flour can be used for noodles. There are also those that use bean noodles. After removing from the pan, drizzle with sesame oil or cook with garlic slices. The slurry noodles are delicious, warm to the stomach and relieve heat.

Henan pulp noodles are a traditional delicacy and snack in Luoyang and other areas. It is simple to make, low in production cost, has a unique sour taste, salty and delicious. It has been passed down for many years and has been popular for many years.

Ingredients required: mung bean noodles, soybeans, celery, sesame leaves

Seasoning required: salt, chicken essence, chili oil, sesame oil

First soak the mung beans, then soak the mung beans without water One night, then put it into a soymilk machine and add water to make soy milk, then pour it into a basin to ferment naturally until it tastes sour. The time required is generally about 24 hours, depending on the temperature.

Then dice the celery and blanch it, boil the soybeans until tender, and soak the sesame leaves and chop them into pieces.

Finally, put the mung bean milk water into the pot and bring to a boil. Add noodles and sesame leaves, cook for about 3 minutes, and season with salt and chicken essence.

Put it into a bowl, add cooked soybeans, diced celery, chili oil, sesame oil, and it is ready to eat

You can also add shredded kelp, chopped peanuts and other ingredients you like.

I heard from the elderly people around me that eating slurry noodles often is also very good for the stomach.