If it weren't for the fact that powder shops were generally closed at night
Yu Qingren's breakfast, lunch and dinner can be solved with a bowl of noodles
"走~嗦粉去~"
When it comes to Yu Qing's powder, there are many kinds
But with a different condiment
Each type of powder tastes different
The round flour in the mutton flour is the most famous
But the most distinctive
The most unique is Yuqing mung bean flour
Mung bean flour is actually a powder made from mung beans and rice. Use mung beans and rice as raw materials, grind them into a pulp, pour the pulp into an iron pot and burn them into a cake shape, roll them up and cut them into thin strips.
Mung bean flour looks a little rough, the flour is not strong, can not be cooked for a long time, but because of many pores, the ingredients are easy to taste, put in the bowl for a little longer, there will be starch precipitation, the soup powder is thick, the taste is soft.
Eating a bowl of mung bean noodles on a hot day is not only delicious and delicious, but also refreshing and refreshing. Using traditional handmade mung bean flour, the simpler, the more simple, the more unpretentious, will be healthier, more aftertaste, for Yuqing people outside, there is nothing more than a bowl of hot mung bean flour, more representative of the hometown taste.
The flavor is unique
The most classic collocation of mung bean flour is still soft whistle, it tastes fresh and spicy and mellow, soft and slippery, refreshing and delicious, and the mung bean flour in some powder shops will be paired with sugar-free soybean milk as soup, and the tenacity of mung bean flour is matched with the mellow aroma of soybean milk, which is absolutely delicious. Of course, you can also choose to eat it dryly~ similar to the feeling of fried noodles.
Authentic aftertaste, soft taste
It also reveals a faint scent of mung beans
It's worth tasting~
(Tweet)