One of the most important characteristics of the noodle paste is that it doesn't add too much water, but uses green soybean milk as the soup base, so the noodles made in this way have a very natural sour taste, which is different from the sour taste of vinegar. This sour taste will be more sour, deeper and more fragrant, so people who like sour things themselves must not miss this delicious food. When cooking noodles, try to cook the noodles as soft as possible, which will make them more delicious. Plus some fresh vegetables, small vegetables or mung bean sprouts, men, women and children like to eat them.

second, appetizing.

In fact, there are many kinds of noodles, and different noodle practices are not different, but most noodles are greasy, which will bring us a great digestive burden, but one of the good benefits of eating starched noodles is that they are very appetizing. First of all, its taste is sour, so it can promote the secretion of gastric juice. In addition, paste noodles are usually cooked softer, so they are easier to digest. Coupled with the unique green soybean milk, it can stimulate the peristalsis of the stomach.

third, detoxification.

Don't underestimate the green soybean milk. Although its production process is complicated, its benefits are actually very powerful. Because the main slurry is green soybean milk, it has the function of mung bean. As we all know, mung beans have a good effect of clearing away heat and toxic materials, especially drinking mung bean tea often in summer can reduce the probability of getting angry and expel toxins from the body, so green soybean milk made of mung beans naturally has such benefits.

fourth, antibacterial.

Noodle paste is not only delicious, but also has antibacterial effect. If we drink Noodle paste regularly, the resistance of our intestines and stomach to Staphylococcus aureus and some other pathogenic bacteria will be enhanced, and it will also promote the healing of wounds on our bodies.