What is the material of noodle paste

Noodle paste is a traditional Minnan snack made mainly from fine flour and cooked with ingredients such as broth, seafood, meat, and vegetables. The main ingredients include noodles, broth, seafood, viscera, starch, and seasonings.

1. Noodle Thread

Noodle thread is the core material of noodle paste, which is made by kneading wheat flour with water and repeatedly stretching it into thin, hair like dry noodles. Its texture is flexible and easy to digest. Traditional craftsmanship requires multiple processes such as kneading, waking up, pulling strips, and drying. The finished product appears light yellow and has a soft and smooth texture when cooked.

2. High Soup

High soup made by boiling pig or chicken bones gives the noodles a fresh and fragrant base flavor, usually with ginger slices and scallions added to remove fishy smell and enhance freshness. In some regions, fish bones or shellfish are used to make soup, giving the base a more oceanic flavor. The broth needs to be simmered over low heat for several hours to fully release collagen and form a thick texture.

3. Seafood

Fresh oysters, shrimp, squid and other seafood are the iconic ingredients of Minnan noodle paste. Oysters need to be soaked in salt water in advance to remove sand, shrimp to remove intestinal lines, and squid to be blanched in circles. These ingredients should be added in the final stage to avoid overcooking and maintain a fresh, tender, and chewy texture.

4. Internal organs

Pig blood, pig small intestine and other animal internal organs add a unique flavor to noodle paste. Cut pig blood into small pieces and blanch to shape. The small intestine needs to be washed repeatedly to remove odors, and then cut into sections after cooking. These ingredients are rich in iron and protein, but have a high cholesterol content and need to be consumed in moderation.

5. Starch and Seasoning

Sweet potato flour or cassava flour mixed with sauce makes the soup thick and palatable, and the timing of addition should be controlled during the boiling stage. The seasoning mainly consists of white pepper, fish sauce, and minced garlic. In some areas, a small amount of sand tea sauce or scallion oil will be added to enhance the aroma. Finally, sprinkle with chopped celery or cilantro to add a fresh flavor.

As a high carbon, high protein food, it is recommended to pair it with fresh vegetables to balance nutrition. People with weak gastrointestinal function should control their single consumption, and those with seafood allergies can replace it with chicken or mushrooms. When making homemade, whole wheat flour can be used to increase dietary fiber and reduce the proportion of starch thickening to lower glycemic index. hypertensive patients should pay attention to controlling the amount of fish sauce and monosodium glutamate added.