Category:catering food

Question:
why the pulp of different pasta and homemade noodles, there are shares of funny smell? It is how to do it? Such food hygiene Mody?

Answer:
“After a Luoyang Bridge, not to drink syrup noodles” made of ancient phrase in Luoyang in the past century along the wide spread deeply shows a preference for people to paste noodles, paste noodles in the ancient capital of Luoyang the origins of a long history of the source, is one of Luoyang Cuisines.

paste noodles, is economical, and delicious, is a kind of Luoyang people generally like to eat snacks. It is the milk placed in the appropriate temperature, fermentation become acid, and then into the pot heated to 80 degrees or so, there are a mushroom-shaped liquid slurry Mu. Then adding a little sesame oil, stir again until Gunfei, the noodles into the next, it is better mixed noodles. Noodles so was lake-like paste. Then, the modulation good salt, green onion, green beans, celery, leek, pepper to join.

Luoyang paste noodles, producing simple, low cost, delicious, easy to digest, and thus spread unabated since ancient times has become a place with strong local characteristics were eating.

paste noodles (also known as sour noodles, the reason is the fermented sour pulp full) the most important thing is beating, and pulp is commonly used in green soybean milk and noodle paste (other sweet potato pulp, etc., which have to wait until the season only ), and the best to eat the green soy milk, the family is the most commonly used surface slurry. In fact the process of making pulp fermentation into fermenters, filled into the appropriate amount of water, put a little music, and then placed 24-48 hours, and other leavening or dissolving pulp is very mellow taste when ready to use.

an ordinary noodles noodles, of course, pay attention to eat a non-hand-side. Cook noodles in the water must reconcile Thick broth, boiled, and then placed in an appropriate amount of pulp, the number of personal taste to decide, hi acid, the more put a little more. Such as soup and then roll the post and put it into noodles, boiled noodles, etc. 8 pre-mature to be placed in a good fried dishes, such as Chinese cabbage, Chinese cabbage, etc., do not fry too familiar with, and do not put pot too early Otherwise, there would be no more familiar with such as pasta dishes flavor. Noodles do not need too long, about 15 minutes is also enough. Clean wok before you add salt, Paisui garlic, diced green onion (like Chi Jiucai’s can also be placed in a small amount of), pepper powder a little, but the most critical MSG! Remember, this Road Do not put soy sauce, rice and undermining color.

can be sung into a bowl of. Remember to put a good modulation salty peanuts (can be mixed with some green beans) and celery segment (with hot water once, and get rid of astringency can be had). Here the invention of a grand launch of my mother, which you can not eat in large restaurant ah yes, that is, placed in a small amount of rugosa leaves, the leaves chopped, into the pot, Agastache rugosa special flavor and scent of slurry mix smell it, Agastache rugosa, pulp acid, garlic makes appetites; look at the translucent crystal noodles, soup, hot curl, vegetables Qinghuang inclusions, peanut embellishment period; the noodles soft and supple with the soup and mellow mellow warm stomach acid, vegetable fresh and delicious, Hong-ying, cheeks, taste can be soaked six dirty, it so hard to find gourmet heaven. 1:00

like spicy food, there are three options, one large health eating garlic, chili oil mixing second and the third is a local native, Spicy leek flower sauce, this is particularly true Spicy leek flower sauce is the best of the

Chinese:浆面条制作

类别: 餐饮食品

问题:
为什么浆面条和家常面条不同，有股怪味？它是怎么做的？这种食物卫生么？

回答:
“过了洛阳大石桥，不得喝浆面条“这句古言于百年来在洛阳一带广为流传，深深说明人们对浆面条的偏爱，浆面条在古都洛阳的历史源源流长，是洛阳名吃之一。

浆面条，既经济、又可口，是洛阳人普遍喜食的一种风味小吃。它是将豆浆置于适当的温度下，发酵变酸，然后放入锅内加热到80度左右，液面便有一种蘑菇状的浆沐。这时加入少许的香油，反复搅拌，待滚沸，将面条下入，{zh0}是杂面条。拌面糊使之呈湖状。然后，将调制好的盐、葱花、青豆、芹菜、韭菜、辣椒加入。

洛阳浆面条，制作简单，成本低、味道美、易于消化，因而自古以来流传不衰，成为具有浓厚地方特色的地方名食。

浆面条(也叫酸面条，其原因是发酵后的浆酸味十足)最重要的就是打浆了，浆常用的是绿豆浆和面浆(其他有红薯浆等，这必须得等到季节才有)，而{zh0}吃的绿豆浆，家庭最常用的是面浆。做浆过程其实就是发酵，放入发酵物，充入适量的水，放入少许曲，然后放置24-48个小时，等发酵物溶解或者浆味很醇厚的时候就可以用了。

面条是普通的面条，当然有讲究的非手工面不吃的。煮面条的水中必须调和稠稠的面汤，然后放入适量的浆，多少以个人口味定夺，喜酸的就多放一些了。然后等面汤滚了后，放入面条煮，等面条8成熟时要放入事先炒好的配菜，比如小白菜、青菜等等，不要炒的太熟了，也不要放入锅中太早，否则等面条熟了就没有菜的味道了。煮面不需要太长时间，大概15分钟也就好了。起锅前要放入盐、拍碎的大蒜、葱花(喜欢吃韭菜的也可放入少量)、花椒粉少许、还有最关键的味精！记住，这道饭千万别放酱油，破坏颜色。

可以盛入碗中了。记得要放入调制好咸花生豆(可夹杂一些青豆)和芹菜段(用热水过一次，去掉涩味就可以了)。下面隆重推出我妈妈的发明，这你在各大饭店是吃不到啊，就是放入少量的藿香叶子，把叶子剁碎，放到锅内，藿香的特殊香味和浆的香味混合，闻之，藿香、浆酸、蒜香使人胃口大开；看之面条晶莹透亮，汤热气袅袅，菜青黄夹杂，花生点缀期间；用之面条绵软柔顺，汤酸而醇香圆润温胃，菜清新可口，香可盈双颊，味能浸六脏，这等美食天上难寻。

喜欢吃辣一点的有三种选择，一是大蒜瓣生啃，二是辣椒油搅拌，三是本地土产，韭花辣子酱，这尤以韭花辣子酱为{zj0}了