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The practice of homemade noodles

Raw materials: mung beans, noodles, soybeans, dried sesame leaves, celery, salt, chicken essence, star anise, chili oil, sesame oil.

When the acid pulp is poured into the pot for 80 ℃, there is a layer of white foam on the surface of the alkali. At this time, you have to gently grind the pulp with a spoon. After the foam dissipates, the slurry becomes more and more fine and smooth, adding seasonings such as sesame oil and five-spice powder.

The pulping process is actually fermentation, adding the fermentation, filling with the right amount of water, adding a little koji, and then leaving it for 24-48 hours, when the fermentation dissolves or the pulp tastes mellow. Noodles are ordinary noodles, of course, there are exquisite non-handmade noodles not to eat.

Out of the pan: pour out the fried paste noodles and sprinkle with chopped onions. Such a simple paste noodle is completed, not only the elasticity of noodles, but also the delicacy of shredded meat and green vegetables, is a home-cooked delicious pasta.

Noodle pulping method

Authentic Luoyang flour noodles: materials that need to be prepared in advance: refined flour 1000 grams, mung beans 1500 grams, noodles right amount, salt right amount, chicken essence right amount, soybeans 1000 grams, celery 500g, dried sesame leaves right amount, chili oil 250g, sesame oil 500g, star anise right amount, sesame oil right amount, vinegar right amount.

Ingredients: 1500g pea powder, right amount of fresh noodles, right amount of lettuce, right amount of soybean sprouts, right amount of leek, right amount of dried amaranth, 2 pieces of celery, right amount of salt, right amount of chicken essence, right amount of sesame oil, right amount of batter, right amount of chopped onions, right amount of ginger, right amount of sesame pepper, right amount of sesame sauce. Pour the bought pea powder into the pot and set aside.

Raw materials: mung beans, noodles, soybeans, dried sesame leaves, celery, salt, chicken essence, star anise, chili oil, sesame oil.

The simple paste noodle step is to soak the soybeans three hours in advance so that they can be easily cooked. Shred carrots. Dice the celery stalks and leave the celery leaves. Make two bowls of starched noodles, use half a bag of material and mix it into paste with water. Boil the noodles, soybeans, celery leaves and carrots together.

Preparation materials: 1 egg, 3 tablespoons of flour, 2 tablespoons of vinegar, 2 tablespoons of water, 100 grams of noodles, 50 grams of green vegetables. Pour noodles and other side dishes into the pot. Put three tablespoons of flour in the bowl and beat an egg into the flour. Add two tablespoons of vinegar and two tablespoons of water to stir well.

The steps of powdered noodles: beat the eggs, then add the right amount of vinegar and set still. Bake the peanuts in a frying pan, then set still and crush them into crushed peanuts. Saute onion, ginger and garlic in oil and set aside.

How to make sour noodles with sour pulp

Mung beans need to be soaked in clean water for 30 minutes. After they are expanded, they are ground into soy milk and the dregs are filtered through gauze. The filtered soybean milk should rest for about a day or two, waiting for it to ferment naturally and produce a sour taste. Slowly pour the fermented acid pulp into the pan and heat to 80 degrees Celsius.

Pour noodles and other side dishes into the pot. Put three tablespoons of flour in the bowl and beat an egg into the flour. Add two tablespoons of vinegar and two tablespoons of water to stir well. After the noodles are cooked, stir in the noodle soup and pour it while stirring. In this way, the starched noodles are finished and can be served in a bowl.

How well the big alkali is doing, to determine the quality of pulped noodles, but also to show the cooking skills of housewives. When making pulp, soak the black beans or lentils in tap water, put them on a stone mill and grind them into coarse pulp, remove the residue with a sand cloth, and then put them in a basin or jar. After a day or two, the alkali turns mellow.

Because the gas is produced after fermentation, those who like acid can ferment for a few more days. Do not touch the oil in the whole process of making powder, usually at room temperature 20 degrees Celsius, make the most fragrant, hot weather fermentation fast, 12h--24h can be fermented well.

When the acid pulp is boiled in a pot for 80 ℃, there is a layer of foam on the surface of the pulp. At this time, beat gently with a spoon. After the foam disappears, the paste becomes delicate and smooth, adding sesame oil, five-spice powder and other seasonings.