Paste Noodles

Name: Paste Noodles
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1500g surface; 750g celery; 350g meat; A bucket Pulp; Some salt; Some Soy sauce; Some Cooking oil

by Secret Fragrance TinaForever

5.0 (1)

Favorite

6

Difficulty

Normal

Time

1h

Serving

3

Pulp noodles (also called sour noodles, the reason is that the fermented pulp is full of sourness), a traditional Han nationality dish in Luoyang, Henan. It is noodles made by special technology by fermenting mung bean milk to make noodles. It is simple to make, low cost, beautiful in taste, easy to digest, unique in sourness, and delicious in salty aroma. Therefore, it has been popular since ancient times and has become a local famous food with strong local characteristics. Pasted noodles are different from pasted noodles.

Ingredients

Paste Noodles

1. The material preparation is shown in the figure

2. Pour the syrup and green beans into the pot, add some cooking oil and boil

3. Put the shredded pork into the pot, add soy sauce and stir fry

4. Add celery and stir-fry eight ripe and set aside

5. After boiling, you need to keep stirring, the key step is to beat the pulp

6. The cream is where the essence is, it needs to be stirred continuously until the cream is delicate and the soup is silky

7. Add noodles, celery shredded pork, carrot shreds, and celery leaves in turn

Tips:
In order to save time, after pouring the pulp into the pot, create another pot of fried celery shredded pork for later use;
Alternately boil the slurry with large and small fires. After the slurry pot is boiled, keep stirring until the slurry is delicate and the soup is silky;
You can pickle chopped celery or chili rings in advance and add them to the noodles to eat together, which is more refreshing and delicious