When you walk into Luoyang City, you can see shops selling paste noodles everywhere in train stations, markets, and streets. The unique flavor of starched noodles leaves a wonderful aftertaste to diners from out of town, so that some big restaurants have to offer it the opportunity to serve it. Anyone who has tasted Luoyang noodles will immediately feel the lingering aroma in their mouths when mentioning this snack. Although it is one of the Central Plains noodle dishes, its special raw materials and special methods make the taste of slurry noodles completely different from ordinary noodles. In addition, slurry noodles also have an appetizing effect, making people want to eat more and have endless aftertaste.
Glutinous noodles are a home-cooked meal for people in Luoyang, and glutinous rice noodles are also one of the customs of Henan noodles. In addition, there are many ways to eat noodles in Henan, such as dredged noodles, braised noodles, fried noodles, boiled noodles, steamed noodles, braised noodles, pulled noodles, etc. The tastes include light, salty, spicy, sour, etc.
Luoyang pulp noodles, also known as pulp rice, are one of the traditional snacks in Luoyang City, Henan Province. The main ingredient of slurry noodles is noodles, and what is used to cook slurry noodles is not the usual water, but a special sour soy milk. It is said that in the late Qing Dynasty, a poor family in Luoyang ground the mung beans they picked up into soy milk. After a few days, they found that the soy milk had turned rancid and sour, so they couldn't bear to part with it. So they randomly threw some vegetable leaves and boiled it into a paste. When they ate it, they found it tasted delicious. Later, every family followed suit. In the past, there were many poor people in Luoyang, and most people couldn't afford flour, so they often substituted vegetables for noodles. They spent three to five cents on the streets to scoop up two ladles of physalis, and then went home to make rice. Cut some shredded radish or cabbage leaves and put them into the pot. After the slurry foams, add some flour. If it is thick, it is called "picking rice with rice paste"; if you add some millet, it is called "rice rice with rice paste".
To make slurry noodles, you must have good physalis and the skill of the chef. When making slurry, first soak mung beans or peas in water, swell and grind them on a stone mill to make a coarse slurry, filter with gauze to remove the residue, and then put it in a basin or jar. After a day or two, the pulp water will ferment and become sour. Pour the physalis into the pot and cook it to 80°C. A layer of white foam will appear on the surface of the slurry. At this time, use a spoon to gently beat the physalis. After the foam disappears, the slurry will become fine and smooth. Add sesame oil, five-spice powder and other seasonings. When the slurry water is boiling, put the noodles into the pot, add the batter, and then add seasonings such as salt, onions, ginger, peanuts, sesame , soybeans, celery, and peppers. In this way, the slurry noodles are made. Because this method of cooking noodles is to cook noodles in slurry water, people in Luoyang call it "slurry noodles" or "slurry noodles".
The main ingredient of pulp noodles is pulp. The milk is divided into two types: mung bean milk and black soy milk. Among them, mung bean milk is the best, and milky white is the best. The juice should not be too sour, as sourness will irritate the teeth; it should not be too light, as lightness will cause it to be tasteless.
When eating, add chili and chive sauce according to your own taste, and the taste will be better.
