First, practice.

One of the most important features of making slurry noodles is that it does not add too much water, but uses mung bean milk as the soup. The noodles produced in this way have a very natural sour taste. , it is different from the sourness of vinegar. This sourness will be more sour, deeper, and more fragrant, so people who like to eat sour things must not miss this delicacy. When making noodles, cook the noodles as soft as possible, so that they will taste more delicious. Add some fresh vegetables, green vegetables or mung bean sprouts. Men, women and children of all ages like to eat them.

Two, appetizing.

In fact, there are many types of noodles. Different noodles are made in different ways, but most noodles are greasy, so they will bring a lot of digestive burden to us, but eating slurry noodles A nice bonus is that it's very appetizing. First of all, its taste is sour, so it can promote the secretion of gastric juice. In addition, slurry noodles are usually cooked softer, so they are easier to digest. In addition, the unique mung bean milk can stimulate gastrointestinal motility.

Three, detoxification.

Don’t underestimate mung bean milk. Although its production process is relatively complicated, its benefits are actually very powerful. Since the main pulp water is mung bean milk, it has the function of mung bean. We all know that mung beans have a good heat-clearing and detoxifying effect. Especially in the summer, drinking mung bean tea regularly can reduce the probability of getting angry and discharge toxins from the body. Therefore, mung bean milk made from mung beans is natural. There are also such benefits.

Four, antibacterial.

Slurry noodles not only taste delicious, but they also have antibacterial effects. If we drink slurry noodles regularly, our gastrointestinal resistance to Staphylococcus aureus and other pathogenic bacteria will be reduced. Strengthens and promotes healing of wounds on the body.