Talk about green soybean milk

Traditional Local Cuisine in Henan Province —— Stuffed Noodles

4,500g refined flour, flour1.500g, soybean flour and mung bean, 500g ground sesame oil, 250g chili oil, soybean1.000g, 500g pickled carrot, 2,500g celery, 500g fermented flour, appropriate amount of crispy peanuts, appropriate amount of pepper and appropriate amount of refined salt.

manufacturing method

manufacturing process

Traditional Local Cuisine in Henan Province —— Stuffed Noodles

The most important thing in making batter is beating. Green soybean milk and batter are commonly used in pulping (others include sweet potato paste, which is seasonal). Green soybean milk is the best and batter is the most commonly used in the family. In the pulping process, the ground green soybean milk is fermented, and the fermented product, appropriate amount of water and a little distiller's yeast are added, and then it is allowed to stand for 24-48 hours until the fermented product is dissolved or the pulp tastes mellow.

1. Mix the flour with clear water, roll it into skin in two parts, first apply 1 part of oil, then cover the other part, roll it into 0.3 cm thick, cut it into diamond-shaped pieces, and put it in an 80% hot oil pan to make it light yellow. It is called chess speculation locally.

2. First, roughly grind mung beans 1 time, winnow off the bean skin, soak them in clear water for 4 hours, then grind them into powder slurry with a water mill, filter them into soybean milk with a thin cloth, and then add 500 grams of yeast into the slurry to make the slurry ferment and sour (generally 24-48 hours).

3. Wash celery leaves and roots, blanch them with boiling water, and cut them into cauliflower with a top knife; Cut carrots into small pieces; Parching Zanthoxylum bungeanum and rolling into powder; Put ground sesame oil into the pot, heat, and add pepper powder to make pepper oil; Soybeans are boiled into beans. Put the above ingredients into a container for later use.

4. Put 3500 grams of refined flour and 1500 grams of soybean flour on the chopping board, scrape a small nest in the middle, add water and knead it into dough, cover it with a wet cloth 15 minutes, then roll it into thin skin and cut it into fine noodles.

5. Add the clarified slurry above the soybean milk into the pot, then add a proper amount of water to boil, add noodles, remove the noodles after cooking, and put them in a cold boiling basin to cool. Add1000g refined flour to the remaining soybean milk to make paste, pour it into the pot to boil, scoop in the water-mixed slider, stir well, roll away and put it into the bucket. When eating, small ingredients such as pepper oil, celery flower, salted beans, pickled radish, chess cooking, Chili oil and so on. Randomly choose according to personal preference and put it on noodles to accompany the meal.

(Remarks): People who like spicy food have three choices: First, garlic cloves are eaten raw; Second, stir the Chili oil; Third, the chive Chili sauce is a native product of Henan Province, especially the chive Chili sauce is the best taste.

manufacturing process

The process of making batter can be summarized as: boiling, boiling, boiling, stewing, stewing and stewing.

Food characteristics: pleasing to the eye, sour and spicy, appetizing.

factor of production

1, the flour should be evenly thick when rolling, and the size should be the same when cutting diamond pieces;

2. Fully knead the refined flour and flour, evenly peel and cut into strips;

3. The paste made of green soybean milk and refined flour should float on the consistency with noodles after boiling.