Dry bean horn evaporation noodles
By VicentaLakin
The halogen noodles are the speciality of the Henan pasta, which is rarely seen outside the Henan, because the halogen noodles are the kind of fine noodles that are difficult to buy elsewhere. This pasta fertilizes with the meat, not only tastes good, but it smells soft and delicious. That's why Henan, once he's back home, has to eat halo noodles。
Recipe Recommendations
- extra fine noodles 500G
- front leg meat 400g
- had dry beans 200g
- salt appropriate amount
- spiced powder appropriate amount
- Super straw mushroom soy sauce appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Dry bean horn evaporation noodles
1
The dry bean horn bubbles
2
Inches
3
The strips were evenly mixed with approximately 40 grams of oil, and the upper cages were evaporated for 20 minutes, which was immediately dispersed, so that the noodles were not adhesive。
4
Ex leg slices. Fats cut out alone
5
First the fire will fry the fat, and then it'll put the gingertails on the roast
6
And pour into the meat tablets, plus five fragrances and mushrooms, and a little more, and it's the color of the noodles
7
Turn it up and turn it on
8
And down into the dry bean horns and salt
9
It'll be even and boiled for half a minute。
10
Put the steamed noodles in the dish and mix them evenly
11
And then put the mixed noodles on the drawer for 15 minutes
12
We'll just have to keep it even