Two yellows

By VicentaLakin

Two yellows
The yellow side is a traditional pasta of Suzhou City, Jiangsu Province, once known as the “Noodle Emperor”, at a very good price. It's a lot of work to make the "blank" and to blow both sides of the noodles into gold and then pull them out of the pot and put them on the plate, pouring their heads and halogenated juice, and then they taste when they suck。

Recipe Recommendations

  • dry noodles 250 grams
  • Platy-pointed bamboo shoot 80 grams
  • black fungus 50 grams
  • pork meat 80 grams
  • salad oil appropriate amount
  • cooking wine 2 tablespoons
  • salt a little
  • cornflour appropriate amount
  • chicken powder a little
  • sesame oil few drops
  • green onion a little

Steps for Two yellows

  • 1
    What time do you have the pork silk
  • 2
    Pick up the oil pan, put it in the raisins till the color changes
  • 3
    The flat-tip drying was softened early
  • 4
    Squeeze the water and tore it up into little pieces
  • 5
    Black Moo's hair was washed early
  • 6
    Slice it into thin silk
  • 7
    It's ready
  • 8
    Add an appropriate amount of fresh water to the other pot and put it in dry noodles
  • 9
    When you're out of the water, you'll be cooled with cold water
  • 10
    Another boiler. Put it in a flattened twirl
  • 11
    And then you put it in blackwood, and then you put it in pork
  • 12
    We'll have some wine, salt and proper fresh water, and we'll have wet starch and onions. Hana
  • 13
    I'll put a little chicken powder and perfume in it
  • 14
    It's hot oil in the small pot
  • 15
    Noodle in the dry water
  • 16
    If you blow it to gold, you'll fry it to two
  • 17
    Put both sides of yellow in the plate
  • 18
    I'll just have three threads of head and soup
  • 19
    Completed Chart

    • Two yellows Make Tips

    You're gonna need a little more of that so you can immerse the fried sodium with noodles. Soft

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