What is the slurry made of? How is the batter made

Noodles in the paste. It is spread in Luoyang, Jiyuan, Pingdingshan and Ruzhou in Henan.

Traditional famous food in Xinzheng and other places. It is a noodle made by fermenting mung soybean milk to make a batter and passing through a special process. Pulp noodles are simple to make, low cost, delicious, easy to digest, warm the stomach and remove fire.

The sour taste is unique, salty and delicious, so it has been passed down since ancient times and has become a local famous food with strong local characteristics.

Make sour pulp. First of all, fresh mung beans are selected, soaked thoroughly, and then ground into mung soybean milk with water.

Then, the viscosity of the suspension is moderately increased by the acid slurry decree, so that the fine starch particles float on the upper layer, and the starch can be taken out to make mung bean jelly. The suspension in the middle is the sour slurry. Sour pulp generally tastes sour, slightly bitter, and has a slight sour smell.

After fermenting the sour syrup and boiling it over high heat, it is the bean juice of Beijing's well-known snack.

Old Beijing drinks bean juice with scorched rings and shredded pickles.

For this layer of sour pulp, Henan people will choose to boil it over a high fire and serve it with boiled soybeans, celery and other noodles. Wheat flour can be used for noodles.

There are also those that use bean noodles. After removing from the pan, drizzle with sesame oil or cook with oil and garlic slices. The delicious and stomach-warming pulp noodles are made.

Henan pulp noodles are a traditional delicacy in Luoyang and other regions.

Snacks are simple to make, low production cost, have a unique sour taste, salty and delicious, and have been passed down for many years.

Ingredients: mung beans, noodles, soybeans, celery, sesame leaves.

Seasoning required: salt, chicken essence, chili oil.

Sesame oil. <>

First soak the mung beans, soak the mung beans in water for one night, then put them into a soymilk machine and add water to make soymilk, pour them into a pot and naturally ferment them until they taste sour, the time required is generally about 24 hours, which is related to the temperature.

Then the celery is diced and blanched, the soybeans are boiled and rotten, and the sesame leaves are soaked and chopped.

Finally, put the mung soybean milk water into a pot and boil, add the noodles and sesame leaves, cook for about 3 minutes, and add salt and chicken essence to taste.

Put it in a bowl, put cooked soybeans, diced celery, chili oil, sesame oil, and serve.

You can also add your favorite ingredients such as shredded kelp and chopped peanuts.

I heard from the old people around me that they often eat pulp noodles, which is also very good for the stomach.

It is made from mung beans that are ground and then fermented to give them a special taste that is also great for the human gut.

The batter is made of starch and water, and the batter can be used to make rice rolls and noodles for Cantonese morning tea.

The batter is made from mung beans or peas, and after the beans are soaked in water, they are ground into a pulp by stone grinding.

The method of making soy milk powder is as follows:

Ingredients: 100 grams of soybeans, 100 grams of rice, 50 grams of white sesame seeds, 50 grams of black sesame seeds, 50 grams of black beans, 50 grams of peanuts.

Method: 1. First of all, we roasted the soybeans and black beans.

2. Roast the peanuts and fry the black and white sesame seeds.

3. Fry all the beans and nuts and set aside.

4. Fry the rice too.

5. Then put all the ingredients into the wall breaker, which can be broken twice.

6. Then it is to turn on the grinding function.

7. Use a machine to break up all the ingredients and grind them into fine powder.

8. After grinding, it is sealed and packed in a box, and everyone can take it as you eat when you eat.

9. When we make a bowl, we generally pour two small spoonfuls into it, and put the grain flour into the bowl.

10. Then it is to mix with boiling water, stir while flushing, mix with cold water, and then cook it over low heat, it will be thicker and the effect will be better.

The production method of soybean milk powder in the factory is as follows:

1. First of all, the soybeans are peeled by a machine to remove impurities, dust, and soybean germ in the soybeans.

2. Slag removal, soybean into soybean milk, and then slag removal, can remove most of the harmful bacteria, crude protein and crude fiber in soybean milk.

3. Deodorization, the use of high-temperature sterilization flash deodorization technology can remove the beany smell and bitter taste in soybeans, and can also effectively kill harmful substances in soybeans, making the sterilization effect more thorough and efficient.

4. Concentrate and dry, and finally use the machine to dry the soybean milk.

5. After drying, put it in a bag, and after sealing, the soybean milk powder is ready.

Ingredients: Appropriate amount of soybeans.

1. Non-GMO soybeans should be selected for soybeans, most of which are oval in shape, and the navel is obvious, commonly known as stupid soybeans. The color of stupid soybeans is not consistent.

2. Before making soybean milk powder, clean the soybeans and dry them thoroughly, and turn them several times during the drying process.

3. Pour the soybeans into the grinder in batches and beat them into delicate soybean flour. It can be sifted and then repeatedly grinded, so that it is delicate.

4. Start steaming soybean flour, cover and steam, so as not to clump on it. In addition, the thickness of soybean flour should not exceed 3 cm, so that it will be cooked after steaming for 40 minutes on high heat, otherwise the steaming time should be extended.

5. You can pinch a small pinch and taste it, the cooked soybean flour does not have a beany smell, but has a bean flavor. Take out the soybean flour and filter it through a fine sieve, and dry the sifted soybean flour thoroughly instead of storing it immediately.

6. Wait until the soybean flour is completely dry and loose, put it in a sealed jar and store it in a dry place, not in the refrigerator, so as not to deteriorate from moisture. If you store it properly, you can keep it for two months, and it is especially convenient to eat and take it at any time.

Pour rice flour into a large bowl.

Add the cornstarch.

Add tapioca starch.

Pour 200 grams of cold water. Stir into a homogeneous slurry. Stir while pouring in 210 grams of hot water at 80 degrees. <

1. Pour the sticky rice flour into a large bowl and add the cornstarch.

2. Add tapioca starch and pour 200 grams of cold water.

3. Stir into a homogeneous slurry.

4. Stir in 210 grams of hot water at 80 degrees.

Preparation of soy milk powder:

Soybean milk powder is mainly used in soybeans, and the production process is simply to make soymilk from soybeans, concentrate them after sterilization, and finally dry them. Soybean milk powder has been in the market for more than 10 years, and the production process and process are constantly improving, and now it has surpassed freshly ground soybean milk in terms of nutrition, taste, and convenience of eating.

Efficacy: 1. Strengthen the body. Each 100 grams of soy milk contains grams of protein, fat, carbohydrates, phosphorus, iron, calcium, vitamins, riboflavin, etc., which is good for enhancing physical fitness.

Soy milk is a favorite drink of Chinese people, and it is also a nutritious food for all ages, which is enjoyed in Europe and the United States"Plant-based milk"reputation. Soy milk is rich in vegetable protein and phospholipids, as well as vitamins and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium it contains, which is very suitable for various groups of people, including the elderly, adults, teenagers, children, and so on.

Fresh soy milk can be drunk in all seasons. Drinking soybean milk in spring and autumn nourishes yin and moistens dryness, and reconciles yin and yang; Drink soy milk in summer to dissipate heat and prevent heatstroke, and quench thirst; Drink soy milk in winter to dispel cold and warm the stomach, nourish and nourish. In fact, in addition to the traditional soybean milk, there are many tricks of soy milk, such as red dates, wolfberries, mung beans, lilies, etc.

Soybean milk originated in China and is said to have been invented by Liu An, the king of Huainan in the Western Han Dynasty more than 1,900 years ago. When Liu An was alchemy on Bagong Mountain in Huainan, he occasionally put gypsum into soybean milk, which was chemically transformed into tofu, and tofu came out from then on, which is recorded in many classics.

The paste is made with flour or wheat starch and water. Using wheat starch as raw material, the paste made by starch water at a concentration of 1:6 is more stable when making paste, and the boiling temperature is not more than 80.

The paste has a viscous consistency and is used to bond paper, cloth or items. Most of the modern production is a chemical paste made of cellulose and glue. <

The paste is made with flour or wheat starch and water. Using wheat starch as raw material, the paste made by starch water at a concentration of 1:6 is more stable when making paste, and the boiling temperature is not more than 80.

The paste has a viscous consistency and is used for bonding paper, cloth or items. Most of the modern production is a chemical paste made of cellulose and glue.

Ingredients: 100 grams of soybeans, 100 grams of rice, 50 grams of white sesame seeds, 50 grams of black sesame seeds, 50 grams of black leaky beans, 50 grams of peanuts.

1. First of all, the soybeans and black beans are baked in the oven.

2. Then roast the peanuts.

3. Then fry the black and white sesame seeds separately.

4. Prepare fried beans and nuts.

<>7. Turn on the grinding function, and the machine will break the ingredients little by little.