Halon noodles
By VicentaLakin
Henan's family food
Recipe Recommendations
- beans appropriate amount
- Longxu noodles appropriate amount
- soybean sprouts appropriate amount
- meat appropriate amount
- onion appropriate amount
- seasoning appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Halon noodles
1
It's best to bring some fat. My kids don't eat fat. Skinned silk or slices of it put into the old 13 fragrances and two drops of salt, so that it doesn't taste like Zaba. The sprouts are washed and water is extracted。
2
You can steam the noodles before cooking. Steam in the pan, I'm steaming the whole box. Put a little oil in it. The southern side of the strip is 20 minutes hard steam。
3
The fire boiled, the heat was poured into the peppers and the fragrances, and then into the meat, and then into the garlic and ginger, and then into the old 13 fragrances。
4
When the meat is cooked, it's put in the bean horn and then in the bean sprouts. Put it in salt when it's fried, open the water, and there's soup in it because it'll mix the noodles. The water is open to the proper amount of old smoke and the chicken is out of fire。
5
The noodles are evaporated 20 minutes later, the noodles are modulated with soup from the dish, and the dishes are laid on top, steaming for five to eight minutes。
6
Out of the pot. Puffy and soft halogen noodles, pox and pear date soup。