Chinese noodles
By VicentaLakin
As a ramen eater, once every morning a bowl of noodles and an egg and a glass of milk were more than satisfying, especially when it was my heart. It's so thick on the face, it's addictive, and it's called the sound of the wind, and it doesn't matter. The sauce is used differently, but the material is heavy, so it is difficult to find bad food either in the north or in the north, in the old store, in the roadside or in the house. Most importantly, making a fried sauce can last half a month, which is one of the reasons I love fried noodles. This time it's soy sauce, it's convenient, but it's not ambiguous。
Recipe Recommendations
- mushrooms 2 flowers
- minced meat 100g
- cucumber appropriate amount
- bean sprouts appropriate amount
- black fungus appropriate amount
- noodles a
- Shallots, ginger and minced garlic a little
- Pi County bean paste appropriate amount
- sweet sauce appropriate amount
Steps for Chinese noodles
1
First, prepare the food: mushrooms, onion garlic, meat, sweet sauce, bean bean bean bean sauce, cucumbers, black mouls, soy bean sprouts, noodles
2
Oil in the pot, onions, ginger, garlic, salt, and so on. Wine3
Put on the mushrooms, two spoons of sweet pasta, one spoon of bean bean bean bean sauce, and keep it even
4
The water is flat with the meat, and when the fire boils, it gathers juice. It's good, it's good. It doesn't matter if it's salty because it's for noodles。
5
Another pot of noodles is cooked and then cold water is extracted。
6
cucumber silk, black mollusk, soybean sprouts on the face and a proper amount of fried sauce. The remaining cascading refrigerators, which are frozen, can be preserved for two weeks with water-free and oil-free spoons。
7
EatChinese noodles Make Tips
Make sure you eat it while it's hot! Miss Xiao Zhao, please