Hot dry noodles
By VicentaLakin
Hot dry noodles are traditional mussels, which, unlike cold noodles and soup noodles, must be cooked in advance, then boiled in boiling water, and then warmed. The Wuhan dry surfaces are cut with the Shanxi sword, the two Guang Yi temples, Sichuan bear the burden, the northern soy noodles, and are known as the five great faces of our country. Spicy radish
Recipe Recommendations
- plum meat 1 segment
- surface 250 grams
- sour beans art. 6
- sesame paste 100ml
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- cooking wine 1 scoop
- onion 1 segment
- Jiang 1 block
- coriander 1 segment
- spicy diced radish 1 scoop
- salt 2 tablespoons
- chili oil 2 tablespoons
- hot and sour
- cook
- half an hour
- ordinary
Steps for Hot dry noodles
1
Perfume, meat powder, wine, salt, old smoke, pelican oil, pepper oil。
2
The water will be cooked。
3
Put it in the soybeans。
4
Load back up。
5
Perfume, meat powder, wine, salt, old smoke, pelican oil, pepper oil。
6
Fire the meat to seven。
7
Put it in the soybeans。
8
Load back up。
9
Dry the frozen face, pour it into the hot oil pan, put it in sesame sauce, smoke it, mix it with chopsticks, and close the fire。
10
Put all the ingredients in place. With hot oil on the spices and onions, the scent snorts。
11
Beautiful dry noodlesHot dry noodles Make Tips
Cook the noodles a little longer; they taste better when soft!