Authentic Luoyang Little Lady Teaches You Authentic Luoyang Snacks-puree Noodles
1.
Pulp is actually the pulp water used to cook noodles. The raw material is beans, which are ground into pulp and fermented. People in Luoyang know that there are pulp workshops in the streets and alleys. In the past, it took six o'clock to eat pulp noodles. Many people get up, because the good pulp workshops sold at 8 o'clock in the morning are closed. It's all right now, there are still pulp sellers until 5 o'clock in the afternoon. Life is all right.
2.
Side dishes: carrots, celery, green soybeans, peanuts, celery leaves are also very delicious, don't throw them away, because the celery bought today does not have leaves, so it will be done.
3.
First of all, wash and cook the big mung beans and peanuts, about ten or twenty minutes, and cook them until they are ripe.
4.
Cut the vegetables, cut the celery and carrots into small cubes, about half a centimeter.
5.
Put oil in the wok and cook a few peppers. The oil is more than usual for stir-frying. The mashed noodles are a very oily rice, and even if you miss it too much, you will never get greasy. So, feel free to fry it boldly.
6.
Remove the peppercorns after they change color. Add celery and carrots and stir fry.
7.
At this time, remove the cooked large mung beans and peanuts.
8.
Pour the green beans and peanuts into the wok, and stir fry with the celery carrots.
9.
Add salt when it's about to fry, add more, and you'll want to mix the noodles later.
10.
Add some MSG, and the side dishes are ready to fry. Simple, just add salt and MSG. Stir-fried carrots and celery really have a complementary fragrance. Coupled with the fragrance of big mung beans, it constitutes the special fragrance of noodles. Smart Luoyang people, simple ingredients make a not simple taste.
11.
Then start to cook the noodles, stir the paste with chopsticks over the fire to avoid sedimentation and scratching the bottom. Start cooking, pay attention, this is the key step of mashed noodles. If the mashed noodles are not cooked well, the taste will not be slippery, and there will be an astringent taste. Therefore, you must look aside when cooking the pulp, and there is a key step-oiling.
12.
When the oil is beaten, a layer of bubbles will appear after the slurry is heated. The purpose of the beater is to blow down this layer of bubbles. The oil and the slurry are mixed together to produce the sour flavor. Friends who are afraid of cooking badly can also add some oil and stir evenly before cooking. During the cooking process, use chopsticks to stir more, otherwise it will easily overflow. This is very different from boiling noodles.
13.
Below, when you feel the bubbles are rising more and more, just go down and continue to press down the bubbles with your face. After the noodles are put down, you can beat them with oil again, and you will need about two taels of oil for a meal of noodles.
14.
When the noodles are cooked, pour the cooked noodles into the fried dishes. Stir well.
15.
Taste the saltiness, usually add more salt, mix well, and it's OK.
16.
You're done, start to eat, don't eat much other noodles, but you must use a large bowl of mashed noodles. Because the pulp is fermented, it has the function of sour and fragrant and appetizing, so it will not eat up food. Children who don’t like to eat can also eat this as an appetizer.
