How to make Luoyang stew?

Stewed dish is a well-known home-cooked meal for Luoyang people. It is made with simple ingredients and ordinary ingredients. \x0d\The main raw materials are: meatballs, flat stacks, mushrooms, vermicelli, and pork belly slices. \x0d\Additional ingredients include: salt, monosodium glutamate, vinegar, pepper, etc. \x0d\Method: Add broth to the pot (add according to the number of people). Put mushrooms, vermicelli, flat stacks, meatballs, and meat slices into the pot in turn and bring to a boil over high heat. Add salt, MSG, and pepper when the ingredients are mature. Ready to eat. Ingredients for making slurry noodles: 4,500 grams of refined flour, 1,500 grams each of flour, soybean flour, and mung beans, 500 grams of finely ground sesame oil, 250 grams of chili oil, 1,000 grams of soybeans, 500 grams of pickled carrots, 2,500 grams of celery, and 500 grams of yeast dough. Appropriate amounts of pepper and refined salt. Characteristics of pulp noodles: pleasant color, spicy and sour taste, digestible and appetizing. How to make slurry noodles: 1. Mix flour and water to form a dough. Divide it into two parts and roll it into a dough. First, apply oil on one part, then cover it with the other part. Roll it out to 0.3 cm thick, cut it into diamond-shaped pieces, and cut it into pieces. Pour into 80% hot oil pan until light yellow. It is called chess stir-fry locally. \x0d\\x0d\2. Grind the mung beans coarsely first, remove the bean skin, soak it in water for 4 hours, then grind it into a powder slurry with water, filter it into soy milk with a thin cloth, and then add 500 grams of fermentation into the slurry. Noodles make the slurry ferment sour. \x0d\\x0d\3. Remove the leaves and roots of celery, wash them, blanch them thoroughly in boiling water, cut them into cauliflower with a knife; cut the pickled carrots into small pieces; fry the peppercorns and roll them into powder; grind sesame oil and heat it in a pot. Add Sichuan peppercorn powder to make Sichuan peppercorn oil; cook soybeans into beans. The above ingredients are placed in containers separately for later use. \x0d\\x0d\4. Place 3500 grams of refined flour and 1500 grams of soybean flour on the chopping board, make a small nest in the middle, add water and knead into a dough, cover with a damp cloth and let it sit for 15 minutes, then roll it into a thin crust and cut into thin pieces. Noodle. \x0d\\x0d\5. Add the clarified slurry water on the soy milk into the pot, then add an appropriate amount of water and bring to a boil. Add the noodles. After the noodles are cooked, take them into a basin of cold water and let them cool down. Add 1000 grams of refined flour to the remaining soy milk to make a paste, pour it into a pot and bring to a boil. Take in the water-soaked strips, stir evenly, bring to a boil and put it into a bucket. When eating, you can choose small ingredients such as pepper oil, celery flowers, salted beans, pickled radish, stir-fried chess, chili oil, etc. according to your personal preference and put them on the noodles as a side dish. Essentials for making slurry noodles: 1. When rolling out the flour, the thickness should be even, and when cutting into diamond-shaped pieces, the size should be consistent; \x0d\\x0d\2. When kneading refined flour, knead it evenly and thoroughly, and when rolling out and cutting into strips, Uniform; \x0d\\x0d\3. The paste made from soy milk and refined flour should have a consistency that floats like noodles after boiling. Respondent's Supplement 2009-09-18 20:14 Pasta noodles, as the name suggests, are made of noodles as the main ingredient. However, this kind of noodles does not use high-quality flour. The authentic ones are mostly multigrain noodles, and the noodles must be thin. The most important point is this auxiliary ingredient? The flour paste. The quality of this flour paste directly determines the taste of the entire snack. \x0d\\x0d\When making slurry, first soak the mung beans or peas in water, swell and grind them on a stone mill into a coarse slurry, filter them with gauze to remove the residue, and then put them in a basin or jar. After a day or two, the slurry water will ferment and become sour, and the slurry will be ready. When cooking, pour the physalis in a pot and cook it to 80°C. A layer of white foam will appear on the surface of the slurry. At this time, gently beat the paste with a spoon. After the foam disappears, the paste becomes fine and smooth, and then add noodles and other seasonings. \x0d\\x0d\Another auxiliary ingredient is sesame leaves. Generally, when we make noodles, we put green vegetables, but authentic noodles are filled with sesame leaves, but sesame leaves are not easy to make and hard to find. , many people use celery leaves instead. Sesame leaves should be selected from the center of the newly grown leaves. After cleaning, blanch them in boiling water, then dry them in a cool place and store them for later use.

\x0d\\x0d\Nowadays, the powder noodles in Fangcheng County have been replaced by the Luoyang powder noodles. Luoyang people are also very particular about eating. In the past, the side dishes in the noodles were basically soybeans, celery, and pickles. Silk Lao San is the same, but now there are basically more than a dozen kinds of seasonal side dishes, such as diced pickled cabbage, diced cucumber, celery, carrot, white radish, small pepper, shredded mustard, diced pickled mustard, soybeans, etc. However, these are all marinated in advance and have already absorbed the flavor, which shows that the effort put into them is extraordinary. Therefore, it goes without saying that the taste is delicious.