Fermentation is very important when making northeast soup noodles. We need to first process the corn into large slag, and then soak it in the jar. Change the water every 5 days for one month. After taking it out and processing, we can put the rice slurry into the jar for fermentation. How to ferment northeast soup noodles? Northeast soup noodles, also known as sour soup, is a very popular food in Northeast Liaoning and Heilongjiang. It is a staple food made of corn water, and the production process is very complex. Therefore, if we want to make it ourselves, we must fully master the specific methods, otherwise it is easy to fail.
When making northeast soup noodles, fermentation is very important. First, process the corn into large slag, peel and remove the navel, put it in a large tank and soak it with clean water, then change the water every five days or so, soak it for about a month, and then grind the soaked large slag with water, put it into fine cloth and filter out coarse particles.
Then put the rice slurry into the jar to ferment, and the slightly sour soup noodles are finished. People often group them into noodles one by one, so they can be put into the refrigerator for frozen storage. When they want to eat, they can take it out and eat it directly. It's very convenient.