Bean noodles
By VicentaLakin
The northern side of the south has always had a distinct geographical character. It's an ancient pasta species, a rather traditional pasta food in the north-west, and it's being suppressed with a special tool, the “tip bed” (the family can no longer be called the “tip bed”, it's just a handmade noodle machine). Today's introduction to the bean noodles, the coarse grains, is usually made from half of the bean paste and wheat flour, so it tastes more robust and smooth. It's on the street at the snack stand-off, especially when it's sold early, with a small plate of free pickles. Cabbage, ha ha. Don't forget, the soy noodles, the soy noodles don't leave the old Chan。
Recipe Recommendations
- bean noodles 250g
- shallots appropriate amount
- garlic appropriate amount
- chili oil appropriate amount
- beef appropriate amount
- vinegar appropriate amount
- wheat flour 250g
- salt appropriate amount
- coriander appropriate amount
- Yuan cabbage pickles appropriate amount
- dried bean curd appropriate amount
Steps for Bean noodles
1
Small tool for crushing
2
With this big-eyed circle model
3
Prepare onions, spices, garlic, pepper oil, pickles
4
I've got beef stew at home and I'll be the halogen juice
5
I put it in tofu dry when it's hot
6
Bean noodles and wheat flour are split, and they're tuned with shovels. It's just a little bumpy
7
Hand-to-hand, not too soft or too hard, softer than a dumpling. About 20 minutes
8
I'm going to take one face and form a column
9
Put it in the mouth of the manual pressurizer and screw up the big eyes
10
Boil the water. Turn the rotors above the small pressurizer and squeeze them into the pan. Don't let it stick to the bottom of the pot。
11
Okay, bowls. Beef tofu halogens, onions, spices, pickles, garlic, pepper oil, vinegar... Ha ha
12
Let's eat together