Walk around Luoyang City, you will find pulp noodle shops everywhere, pulp noodles as a kind of noodles, in the minds of Luoyang people occupy a certain position. Pulp noodles are a traditional snack in Luoyang, made with mung bean fermentation. It has been passed down to this day because of its low cost, unique taste, and easy digestion.
Pulp noodles also have a history, there is a legend, during the Eastern Han Dynasty, the Guangwu Emperor Liu Xiu was chased and killed by Wang Mang, running day and night, for several days the water and rice did not enter, hunger and cold. After a night trip to luoyang, I saw a family and went inside to find something to eat. But there was no one in the room, no food, only a few handfuls of dried noodles, and there was mung bean milled pulp in the jar, but it was already sour. He couldn't take care of much, so he scooped up a few scoops of sour pulp and put the existing dried noodles, vegetable leaves, and dried beans into the pot and boiled them. The noodles were cooked, when he opened the lid of the pot, he smelled the noodles with a faint sour smell, Liu Xiu did not have so much, wolfed up and ate it, and even felt the aroma coming from the face, and it was called relish in eating it. Later, Liu Xiu became emperor, and although there were mountains and treasures and seafood to serve, he still remembered the pulp noodles in the disaster that year, so that there was a dish of pulp noodles in the imperial banquet.
The characteristics of pulp noodles are that they look like rotten noodles, but the noodles are still alive. Although the soup does not add MSG, it is particularly delicious. The soup tastes slightly sour, because the fermented mung soy milk that cooks the noodles has a slightly sour taste. Mung soy milk is brewed by professional workshops: mung beans are ground in water and extracted from their starch to make powder skin, vermicelli and other foods. The washing water used in the production process is preserved, and it is slightly warmed to make its fermentation sour to a certain extent, and it becomes mung soybean milk. And that sour taste is not the kind of sour taste that puts vinegar, it is a natural, mellow sour taste, even the high-grade Zhenjiang balsamic vinegar is difficult to reach. Its raw materials are simple, easy to digest, mung beans clear fire, well known. Sour pulp can also appetize and strengthen the stomach, and celery is a green food, so pulp noodles are actually a health product in home-cooked food.