The most important thing for making slurry noodles (also called sour noodles because the fermented slurry is sour) is to beat the batter. The commonly used batters are mung bean milk and flour batter (others include sweet potato pulp, etc., which must wait until the season).

As for the most delicious mung bean milk, flour milk is most commonly used in households.

The pulp making process is actually fermentation. Put in the fermentation material, add an appropriate amount of water, add a little koji, and then leave it for 24-48 hours. It can be used when the fermentation material dissolves or the pulp tastes mellow.

The noodles are ordinary noodles. Of course, there are some exquisite noodles that you won’t eat unless they are handmade noodles.

The water used to cook the noodles must be mixed with a thick noodle soup, and then add an appropriate amount of slurry. The amount depends on personal taste. If you like sourness, add more.

Then wait for the noodle soup to boil, add the noodles and cook. When the noodles are 8 mature, add the pre-fried side vegetables, such as bok choy, green vegetables, etc. Don't fry them too well, and don't put them in the pot too early.

, otherwise there will be no flavor of the dish when the noodles are cooked.

It doesn’t take long to cook the noodles, about 15 minutes is enough.

Before putting it in the pot, add salt, crushed garlic, chopped green onion (you can also add a small amount if you like leeks), a little pepper powder, and the most important MSG!

Remember, don’t add soy sauce to this rice, as it will ruin the color.

Ready to serve in bowls.

Remember to add the prepared salted peanut beans (can be mixed with some green beans) and celery segments (wash it once with hot water to remove the astringency).

Now I am introducing my mother's invention, which you can't find in major restaurants. It is to put a small amount of Patchouli leaves, chop the leaves, and put them into the pot. The special aroma of Patchouli and the aroma of pulp are mixed together.

Smell it, the fragrant patchouli, sour pulp, and garlic whet your appetite; you can see the noodles are crystal clear, the soup is steamy, the vegetables are mixed with green and yellow, and the peanuts are garnished; the noodles are soft and supple, the soup is sour and mellow, and the vegetables are mellow and warm.

Fresh and delicious, the fragrance can fill your cheeks, and the taste can soak the six internal organs. This kind of delicacy is hard to find in the sky.