oil sprinkled noodles
By PearlSchmidt
Noodles and noodles practice the same way, again wordy.
Recipe Recommendations
- coriander appropriate amount
- green onion appropriate amount
- Dried chili noodles appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- slightly spicy
- Qiang
- ten minutes
- ordinary
Steps for oil sprinkled noodles
1
Add 1 teaspoon of salt to flour and mix well.
2
Add warm water and knead it into a slightly soft dough, and knead the dough into a long strip.
3
Divide it into several evenly distributed doses, the size of which is two to three times the size of dumplings.
4
Rub each dough into long strips, grease the bottom of a flat-bottom box or plate, add the strips of dough, evenly coat it with a layer of oil, cover it with a lid or plastic wrap, and wake for about 20 minutes.
5
After waking up, roll them out flat or flat one by one, press them in the middle with chopsticks, grab the left and right ends with your hands, and pull them into a long strip.
6
Open fire, pour appropriate amount of water into the pot and boil it, divide the long noodles into two from the middle chopstick mark, and put them into the pot and cook them without tearing the last end.
7
During the cooking process, mix the juice, put the coriander and chopped green onion into a bowl, add salt, pepper powder, chicken essence and a small amount of soy sauce, and slice the marinated beef.
8
Raise a small pot, pour in the right amount of oil, and heat it up.
9
Remove the cooked noodles and control the water, place them into a bowl with mixed ingredients, add a proper amount of dried chili noodles on top, heat them up, and pour them on them while hot.
10
Finally stir well and serve. It smells very fragrant! You don't need to put it without stewed beef, it's just as fragrant.