How to make the batter for batter noodles

Batted noodles are also a type of noodles, but the soup base of the noodles we usually eat is relatively clear water, while the soup base of batter noodles is in a batter state, which is relatively turbid and thick. It tastes more delicious and is easy to make. However, there are still many people who don’t know how to make the batter in it. So how to make the batter for batter noodles?

Jiang noodles (also called sour noodles because the fermented noodles are very sour) are a traditional delicacy in Luoyang, Henan. The noodles are made from mung bean milk fermented into batter and processed through a special process. The noodles from Luoyang, Ruzhou, Xinzheng and other places are simple to make, low in cost, delicious, easy to digest, with unique sour taste and salty and fragrant taste. Therefore, they have been popular since ancient times and have become a local delicacy with strong local characteristics. Jiang noodles are different from Jiangshui noodles.

When making pulp, first soak the mung beans or peas in water, then grind them into coarse pulp on a stone mill after they expand, filter out the residue with gauze, and then place them in a basin or jar. After a day or two, the rice water ferments and turns sour. When the Physalis is poured into the pot and boiled to 80℃, a layer of white foam appears on the surface of the water. At this time, use a spoon to gently beat the paste. After the foam disappears, the paste becomes delicate and smooth, then add sesame oil, five-spice powder and other seasonings. When the starch water boils, put the noodles into the pot, add the batter, and then add salt, onion, ginger, peanuts, sesame, soybeans, celery, chili and other seasonings. In this way, the starch noodles are ready. Because this method of cooking noodles is to cook the noodles in starch water, people in Luoyang call it "starch noodles" or "flour starch noodles".

The noodles are ordinary noodles, of course there are some particular ones that are not eaten unless they are handmade. The water for cooking noodles must be mixed into a thick noodle soup, and then an appropriate amount of slurry is added. The amount depends on personal taste. If you like sour taste, add more. Then after the noodle soup boils, put in the noodles and cook. When the noodles are 80% cooked, add the pre-fried side dishes, such as bok choy, green vegetables, etc. Don't fry them too well and don't put them in the pot too early, otherwise the noodles will lose the taste of the vegetables when they are cooked. The noodles don’t take too long to cook, about 15 minutes is enough. Before serving, add salt, crushed garlic, chopped green onion (if you like leeks, you can also add a small amount), a little pepper powder, and the most important thing is MSG! Remember, don't add soy sauce to this dish, as it will ruin the color.

It can be served in a bowl. Remember to add the salted peanuts (you can mix in some green beans) and celery segments (just rinse them in hot water to remove the astringency). Here I would like to introduce my mother's invention, which you won't find in major restaurants. Just add a small amount of patchouli leaves, chop the leaves up, and put them into the pot. The special aroma of patchouli and the aroma of pulp are mixed, and the smell of patchouli, sour pulp, and garlic aroma will whet your appetite; the noodles are crystal clear, the soup is steaming, the vegetables are mixed with green and yellow, and peanuts are dotted in between; the noodles are soft and smooth, the soup is sour, mellow and warms the stomach, the vegetables are fresh and delicious, the fragrance can fill your cheeks, and the taste can penetrate your six internal organs. This kind of delicacy is hard to find in heaven.