White noodles
By VicentaLakin
IN COLD WINTERS, PEOPLE CAN'T HELP BUT TASTE THE HEAT THAT DRIVES THE COLD. BUT IT'S ALWAYS HOT, AND IT'S ALWAYS HOT, AND IT'S ALWAYS FRESH IN THE SUMMER. FOR EXAMPLE, COLD NOODLES AND SHRIMPS, A SIP OF FRESHNESS AS IF ALL THE HEAT IN THE WINTER HAD BEEN TAKEN AWAY. [WELCOME TO CONVERSATION FOODS, SEARCH FOR MICRO-INTELLIGENCE PUBLIC: "THE FUN FOODS ROOM" OR ADD EJM 2467] THERE'S A LOT OF COLD NOODLES IN THE SUMMER. IN WINTER, HOWEVER, IT SEEMED TOO MONOTONOUS, SO THERE WAS A COMBINATION OF THE COLD NOODLES AND WHITE MEAT IN THE KITCHEN TODAY. WITH THIN WHITE ROLLS OF MEAT ON THE COOL SIDE, FRAGRANCES OF FLESH, AND IN A SIP OF FLESH MIXED WITH GARLIC AND COLD NOODLES, AND WITH GARLIC AND ONIONS POUNDING. IF YOU WANT TO ADD A NICE PLATE TO YOUR TABLE, AND YOU DON'T WANT TO BE TOO UNWIELDY, THIS WHITE NOODLES TODAY IS PERFECT。
Recipe Recommendations
- slightly spicy
- mix
- half an hour
- ordinary
Steps for White noodles
1
Preparing raw materials for early nagging: meat for fresh double-blade meat, pre-burning hair to wash it clean, meat for better shape, fatter meat for more even, and softer2
I'm going to clean up a two-slash cold-water pot, and I'm going to add three ginger chips, peppers, onions, onions, wine, and boil3
Another pot pours into plenty of fresh water and then boils the noodles in boiling water: in order to make sure they don't stick together, more water is recommended4
I'll get the boiled meat out of the dry water and cut it into thinner slices5
Squeeze the face out of the water, so that it doesn't stick together and then dry the water6
Cut the garlic and cut it into flowers7
I'll change garlic, sugar, red oil, soy sauce, vinegar, onions, salt to juice8
Smash the juice on the white meat9
We'll put the cooled face next to it, and we'll mix it when we eat