What kind of noodles have been fermented

Fermented noodles mainly include sour noodle, sour noodle, sour soup, Korean cold noodle, old Beijing Zhajiangmian, etc. These noodles are naturally fermented or fermented with additives during the production process to create a unique flavor and texture.

1. Sour Rice Noodles

Sour rice noodles are made from wheat flour and naturally fermented through rice or noodle soup to produce a sour taste. During the fermentation process, lactic acid bacteria break down starch to produce organic acids, giving noodles a slightly sour taste and making them easier to digest. Traditional production requires the noodle soup to be left to ferment for several days. The finished noodles have a flexible texture and are suitable for pairing with seasonings such as chili oil and garlic paste. People with weak gastrointestinal function need to control their food intake.

2. Mashed Water Surface

Mashed water surface is popular in the northwest region and is made by fermenting pea flour or buckwheat flour for a long time. The yeast produced by fermentation can increase the content of B vitamins, making noodles appear light gray and have a special aroma. When making, it is necessary to maintain a constant temperature environment to promote the propagation of flora. The finished product is often cooked with pickled Chinese cabbage and mutton. People with high uric acid levels should reduce their frequency of consumption.

3. Sour Soup

Northeast specialty sour soup is mainly made from corn flour, and through continuous fermentation, the dough produces bubbles and a sour taste. The fermentation process can reduce phytic acid content and improve mineral absorption rate. The traditional method involves fermenting the dough in a pottery jar for three days, resulting in noodles with a smooth texture and a hint of alcohol aroma. Diabetes patients should pay attention to the control of staple food intake.

4. Korean Cold Noodles

The buckwheat noodles of Korean cold noodles need to undergo short-term fermentation treatment to make the gluten structure softer. The pear juice or apple juice added during fermentation can promote the growth of beneficial bacteria and give noodles a sweet and refreshing flavor. The finished product needs to be paired with beef soup and kimchi for consumption. Fermented noodles stored at low temperatures contain a small amount of active lactic acid bacteria. People with stomach cold constitution are recommended to consume it after heating.

V. Old Beijing Zhajiangmian

The straight noodles used in traditional Zhajiangmian need to be revived and fermented, and the yeast function enhances the extensibility of the dough. The enzyme substances produced during the fermentation process can decompose some proteins, reducing the burden of digestion. Hand stretched fermented noodles have a chewy texture and need to be paired with soy sauce and vegetable sizes for consumption. Hypertensive patients should pay attention to the saltiness of the sauce.

Fermented noodles contain active microorganisms, it is recommended to eat them fresh and avoid long-term storage. When consumed, fresh vegetables can be paired to balance nutrition, and the organic acids produced by fermentation can promote the absorption of minerals such as iron and calcium. Individuals with gastrointestinal sensitivity should consume small amounts of food for the first time and observe their tolerance. Noodles made using traditional fermentation techniques have a shorter shelf life, so it is important to pay attention to the production date when purchasing. Choosing fermented noodles appropriately in daily diet can help supplement probiotics and improve digestive function.