Composition title: This is the taste Keywords: The first grade of junior high school This article is suitable for: The first grade of junior high school Source of composition: This diary is about the first grade of junior high school. The title is: "This is the taste". Everyone is welcome to contribute.
Part of the secret to success in life is to eat what you love and then let the food fight its way through your stomach.
This is what Mark Twain said, and I agree with it because I am also a food fan.
I’ve eaten all over the country, including Mongolian roast mutton, Dalian’s salted fish pancakes, Xi’an’s cold donkey meat...but I can’t stand them all. I will never forget the noodles.
Since we are from Henan, this is the best thing for us.
The main ingredient of slurry noodles is noodles, but the most important thing is to add slurry. Only when the slurry is done well will the slurry noodles be delicious, so we make the slurry first.
When making slurry, first soak mung beans or peas in water, swell and grind them on a stone mill to make 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, and the slurry will be ready.
When cooking, pour the physalis in a pot and cook it to 80°C. A layer of white foam will appear on the surface of the slurry.
At this time, gently beat the paste with a spoon. After the foam disappears, the paste becomes fine and smooth, and then add the noodles.
Then add onions, ginger, peanuts, sesame seeds, celery, pepper and other condiments according to personal taste.
As soon as the condiments are put in, the aroma will immediately spread, and you can eat it after a while.
You will quickly serve a bowl of this Luoyang specialty.
The first sip is full of flavor and fills your mouth.
The second bite of the noodles is so smooth that you will feel relaxed all over.
The third flavor is sour, which will whet your appetite.
Then you will take one bite after another and fall in love with the taste.
You eat first while I tell you the origin of pulp noodles: It is said that during the Zhengde period of the Ming Dynasty, a man named Shi in the county opened a restaurant and the business was booming.
One year, the wheat harvest was poor but the pea harvest was bumper. The restaurant sold pea noodles and rice every day, and the business was sluggish for a while.
One day, an imperial envoy from the capital and his entourage passed by this restaurant for dinner. The owner was so anxious that he couldn't cook the best rice and vegetables.
When he saw the ground peas in the basin and the noodles on the table, he quickly made a quick wit and made a pot of pea slurry noodles using pepper leaves, patchouli and other ingredients as condiments, pea slurry as soup and noodles.
The imperial minister was very satisfied after eating.
After that, the shop owner put slurry noodles on the menu, and the shop's business prospered again. From then on, this slurry noodles became a famous dish in Henan.
The slurry noodles are not only delicious, but also represent the folk characteristics of Henan. Whether you like it or not, this is the taste that I am sure of.