How to make pale noodles, how to make pale noodles and ingredients

The most important thing about pulp noodles (also called sour noodles, the reason is that the fermented pulp is full of sourness) is to beat the pulp, and the pulp is commonly used mung soybean milk and batter (others have sweet potato pulp, etc., which must wait until the season to have), and the best mung soybean milk, the most commonly used in the family is the batter. The pulp process is actually fermentation, put in the fermented product, fill it with an appropriate amount of water, put in a little koji, and then leave it for 24-48 hours, and then you can use it when the fermented product is dissolved or the pulp taste is very mellow.

Noodles are ordinary noodles, and of course there are non-handmade noodles that are not eaten. The water in which the noodles are boiled must be mixed with a thick noodle soup, and then an appropriate amount of pulp must be added, and the amount is determined by personal taste, and more should be put in those who like sourness. Then wait for the noodle soup to boil, put in the noodles to cook, and when the noodles are ripe, put in the side dishes that have been fried in advance, such as cabbage, greens, etc., don't fry too much, and don't put it in the pot too early, otherwise there will be no taste of vegetables when the noodles are cooked.

It doesn't take too long to cook the noodles, about 15 minutes. Before starting the pot, you should add salt, crushed garlic, chopped green onions (you can also put a small amount if you like to eat leeks), a little peppercorn powder, and the most important monosodium glutamate! Remember, don't put soy sauce in this dish to spoil the color.

It's ready to be put in a bowl. Remember to add salted peanut beans (mixed with some green beans) and celery (pass it with hot water once to remove the astringency). The following is a grand launch of my mother's invention, which you can't eat in major restaurants, that is, put in a small amount of Huoxiang leaves, chop the leaves, put them in the pot, the special fragrance of Huoxiang and the fragrance of the pulp are mixed, smelling, Huoxiang, sour, garlic make people appetite; Look at the noodles are crystal clear, the soup is hot, the vegetables are green and yellow, and the peanuts are decorated during the period; The noodles are soft and soft, the soup is sour and mellow and mellow and warm to the stomach, the dishes are fresh and delicious, the fragrance can fill the cheeks, and the taste can soak the six organs, such delicacies are hard to find in the sky.

If you like to eat spicy, there are three options, one is to nibble on garlic cloves, the other is to stir chili oil, and the third is to be a local product, leek spicy sauce, which is especially the best leek spicy sauce.

A home-cooked recipe for flour pasta.

Noodles in the paste

Ingredients:200g of noodlesExcipients:1 package of powder slurry, appropriate amount of salt, appropriate amount of carrots, appropriate amount of chopped green onions, appropriate amount of sesame oil, appropriate amount of green vegetables, appropriate amount of peanuts, appropriate amount of light soy sauce.

Steps:

1. Prepare the materials: flour slurry packets from Luoyang, greens, carrots, peanuts.

2. Put the peanuts in the microwave on high heat for one minute.

3. Take out the peanuts and let them dry for a while and they will burn.

4. After opening, there is a powder slurry bag and a vegetable bag inside.

5. Cut the chopped green onion and shredded carrots.

6. Stir-fry chopped chives in hot oil.

7. Stir-fry shredded carrots.

8. After the shredded carrots are soft, add the greens and stir-fry together.

9. Add light soy sauce and salt to taste, turn off the heat and set aside.

10. Use cold water to mix the slurry into a paste.

11. Add four bowls of water to another pot, bring to a boil and add the batter.

12. Bring to a boil and add the noodles.

13. Add the vegetable pack after the noodles are cooked.

14. Then put the fried carrots and greens.

15. Then put the burnt peanuts.

16. Finally, drizzle a little sesame oil and remove from the pan. If there is salt in the packet, add salt as appropriate.

Nutritional value:Noodles are processed from flour and are one of the commonly eaten staple foods. Noodles are rich in carbohydrates, proteins, fats, dietary fiber, niacin, vitamins, calcium, phosphorus, iron and other mineral elements.

It can provide sufficient energy for the human body to maintain normal life activities, and noodles also contain a variety of mineral elements, which are very beneficial to the central nervous system and immune system. Noodles are easily digested and absorbed by the human body, and are suitable for people with weakened gastrointestinal function.

Ingredients: Starch noodle material, noodles (I use dry noodles), celery, fried peanuts, carrots, spiced pickles, small grinding sesame oil, etc.

Method: 1. Cut the celery into small pieces, chop the peanuts, cut the carrots into thin strips (it is useless this time, if you use it, you should fry it first), and chop the pickles and set aside;

2. Cut a package of battered noodles with water (about 600ml, you can make 3 bowls of noodles), pour it into the pot, boil, and put in an appropriate amount of noodles (preferably thin noodles), because it is soybean milk water, sometimes it sticks to the pan, and you should stir it with a tool at any time to avoid sticking to the pan;

3. It is better to cook the noodles poorly. After cooking, put it in a bowl, pour in the small grinding sesame oil, add the prepared seasoning, stir well and then eat. If you like to eat chili peppers, you can also add chili peppers to make them more delicious.

Place the noodles in preparation as well as the recipe. The method of noodles is different. Some are willing to eat jajangmyeon and cross the water.

It is also good for people's health.

Pulp noodles (also called sour noodles, the reason for which is that the fermented pulp is full of sour taste), a traditional famous food in Luoyang, Henan. It is a noodle made by fermenting mung soybean milk to make a batter and passing through a special process. Luoyang, Ruzhou, Xinzheng, Tanghe and other ground pulp noodles, simple to make, low cost, beautiful taste, easy to digest, unique sourness, salty and delicious, so it has been passed down since ancient times, and has become a local famous food with strong local characteristics.

Method 1. Material:

4500 grams of refined flour, 1500 grams of flour, soybean flour, mung beans, 500 grams of sesame oil, 250 grams of chili oil, 1000 grams of soybeans, 500 grams of carrots in sauce, 2500 grams of celery, 500 grams of leaven flour, peppercorns, and refined salt.

Method:1Add water to the flour and form a dough, divide it into two parts and roll it into a skin, first take one part and smear it with oil, then cover it with another part, roll it out into a centimeter thickness, cut it into diamond-shaped pieces, and put it into a hot oil pan to make it light yellow.

2.The mung beans are coarsely ground 1 time, dusted off the bean skin, soaked in water for 4 hours, then ground into a pulp with a water mill, filtered into soybean milk with a thin cloth, and then put 500 grams of fermented noodles into the pulp to make the pulp ferment with a sour taste.

3.Remove the leaves and roots of celery, wash them, blanch them thoroughly with boiling water, and cut them into cauliflower with a top knife; sauce carrots cut into small pieces; Fry the peppercorns and roll them out into powder; Heat the sesame oil in a pot and add the peppercorn powder to make the pepper oil; Soybeans cooked. The above ingredients are served separately in a utensil for later use.

4.Put 3500 grams of refined flour and 1500 grams of soybean flour on the cutting board, pick a small nest in the middle, add water and form a dough, cover with a damp cloth for 15 minutes, then roll into a thin skin and cut into thin noodles.

5.Add the clarified slurry water on the top of the soybean milk to the pot, then add an appropriate amount of water to boil, put in the noodles, wait for the noodles to cook, and then put them into a basin of cool boiling water to cool. Add 1000 grams of refined flour to the remaining soybean milk into a paste, pour it into a pot and boil, scoop in the noodles that have passed through the water, stir evenly, and put them in a bucket after boiling.

When eating, choose small ingredients such as pepper oil, celery flowers, salted beans, pickled radish, chess stir-fry, chili oil and other small ingredients according to personal preferences and put them on the noodles to accompany the food.

Practice 2. Ingredients:

200g of noodles

Excipients:1 package of powder slurry, appropriate amount of salt, appropriate amount of carrots, appropriate amount of chopped green onions, appropriate amount of sesame oil, appropriate amount of green vegetables, appropriate amount of peanuts, appropriate amount of light soy sauce.

Method:1Put the peanuts in the microwave on high heat for one minute, take them out and let them dry for a while and they will burn.

2.Chop the chopped green onion and shredded carrots.

3.Stir-fry chopped chives in hot oil.

4.Add the shredded carrots, stir-fry until soft, and add the greens to stir-fry together.

5.Add light soy sauce and salt to taste, turn off the heat and set aside.

6.Mix the slurry into a paste with cool water.

7.Add four bowls of water to another pot, bring to a boil and add the batter.

8.Bring to a boil and add the noodles, cook and add to the vegetable packets.

Then add the fried carrots, greens and burnt peanuts.

9.Finally, drizzle a little sesame oil and remove from the pan. If there is salt in the packet, add salt as appropriate.

Pulp noodles are one of the traditional Chinese delicacies, which not only have a rich taste and nutrition, but also have a unique production method. Among them, the production of pulp is the most critical part of the production of pulp noodles.

Generally, the pulp of pulp noodles is made by mixing pure wheat flour and water. In the process of making pulp, you need to pay attention to the following points:

1.Carefully control the amount of water used. If too much water is used, the pulp will become too diluted and affect the quality of the noodles; If less water is used, the pulp will become too thick and the noodles will break easily.

2.Stir with the right amount of strength and time. In the process of mixing wheat flour and water, it is necessary to stir vigorously until a homogeneous slurry is formed. However, if you stir too hard or for too long, the gluten in the pulp will be over-fermented, which will affect the taste of the noodles.

3.Pay attention to hygiene in the preservation of pulp. The prepared pulp should be used in time or sealed to avoid contamination by external bacteria.

When making noodles, the quality of the pulp has a crucial impact on the quality of the noodles. Therefore, in the process of making pulp, it is necessary to strictly control every detail in order to make the pulp noodle socks with delicate taste and rich nutrition.

Ingredients: celery leaves, fennel white, cornmeal, flour, water.

Specific steps: 1. I have prepared a handful of celery leaves and half fennel white (cabbage) here, first cut all the fennel white into small slices, and then cut the washed celery into segments.

2. After the water in the pot is boiled, pour the fennel white and celery into it and blanch it in batches, the time should not be too long, and it can be taken out after about 30 seconds.

3. Then put the scalded vegetables into this ceramic jar, which must be clean and not stained with raw water and oil.

4. Take an empty bowl, add a spoonful of cornmeal and a spoonful of flour to the bowl, the ratio is 1:1, and then add water and stir into a uniform and delicate batter.

5. After the water in the pot boils, pour the batter into the pot and stir evenly, the consistency of the batter is similar to the noodle soup that usually cooks noodles, and then boil for about two minutes and turn off the heat.

6. Then pour the noodle soup into this ceramic jar while it is hot, and then stir it well with a clean chopstick, you don't need to add anything here, just cover it directly and let it ferment.

7. On the second day, there is a little trick here, every day of fermentation, you must open the lid and stir it with clean chopsticks, otherwise it will grow hair and spoil, which must be remembered; On the third day, if you make slurry water in summer, because the temperature is relatively high, it can be made in a maximum of 3 days, and if the temperature is relatively low in autumn and winter, it will take about 4-5 days to make slurry; On the fourth day, the water is ready, and when you open the lid, you can smell a sour fragrance, which can be used to make noodles, vegetable tofu and other delicacies.