]
Porridge noodles (pulp noodles), also called
sour noodles, are named for its unique taste after being fermented.
The most important step in making them is to get the pulp from different
raw materials. Among them mung beans and flour are used most often. The
most delicious ones are made from mung beans. In fact, the secret of
making pulp is in the process of fermenting the raw materials. Putting
the proper amount of leavening into the raw materials mentioned above,
then filling it with the proper amount of water and oil, and finally
waiting for 24-48 hours till the leavening dissolves in the water or the
flavor of the pulp is full-bodied. Then it can be used.
Noodles aren’t necessarily special. But some dainty eaters only eat hand-made noodles. The water used to cook the noodles must be mixed with thick soup, and then the proper amount of pulp, made previously, is put into it. The amount of pulp is determined by the eaters’ preferences. After the soup is boiled, the noodles are put into it. When the noodles are 80% cooked, the side dishes, which are cooked beforehand, are put into the soup. Such vegetables are cooked cabbages and green vegetables, etc. The side dishes should not be overcooked, nor should they be put into the pan too early. Or else they will lose their flavor when the noodles are boiled. The noodles are cooked in 15 minutes. Before the noodles are taken out of the pan, salt, smashed garlic, shallot, and a small amount of Chinese prickly ash are sprinkled onto the delicious noodles. The key seasoning is monosodium glutamate. What you should bear in mind is not to put any soybean sauce into the soup, so as to keep the color of this dish.
You can also put in some pickled salty peanuts or green peas and shredded celery, which are slightly cooked by hot water to remove the acerbity. If you like spice, you can put in some leek pepper sauce for the best taste!
Noodles aren’t necessarily special. But some dainty eaters only eat hand-made noodles. The water used to cook the noodles must be mixed with thick soup, and then the proper amount of pulp, made previously, is put into it. The amount of pulp is determined by the eaters’ preferences. After the soup is boiled, the noodles are put into it. When the noodles are 80% cooked, the side dishes, which are cooked beforehand, are put into the soup. Such vegetables are cooked cabbages and green vegetables, etc. The side dishes should not be overcooked, nor should they be put into the pan too early. Or else they will lose their flavor when the noodles are boiled. The noodles are cooked in 15 minutes. Before the noodles are taken out of the pan, salt, smashed garlic, shallot, and a small amount of Chinese prickly ash are sprinkled onto the delicious noodles. The key seasoning is monosodium glutamate. What you should bear in mind is not to put any soybean sauce into the soup, so as to keep the color of this dish.
You can also put in some pickled salty peanuts or green peas and shredded celery, which are slightly cooked by hot water to remove the acerbity. If you like spice, you can put in some leek pepper sauce for the best taste!
No comments:
Post a Comment