Puffed meat noodles

The northerners like to eat noodles, they usually cook noodles, they make noodles, or they have ready-made noodles, which is more beautiful, mixed, with pepper oil, and chew a cucumber, so a simple meal is in their bellies. But today we have a little bit of noodles -- noodles. I've used tumbled noodles today, and I've seen "China on the tip of the tongue" know that twirl from the raw forest of Yunan Shangri-la is a gift from nature to humanity, and that a carbon roasted twirl can reach 1,600. The first few years of laxity have not been as expensive, and it's only a few cents a pound, and it's rising with the heat of the show and human hunting. It is said that the pine can be divided into 48 grades, with a quality pine at a purchase price of $80 at the source of origin and at a price of $700 in six hours. It's fried noodles, which are cooked first, mixed with cooked vegetables, which are similar to mixed noodles, except for small bowls, which are suitable for the whole family, young and nutritious, with large pots, whether for breakfast, lunch or dinner. The amount of vegetables can be adjusted or changed over seasons. Noodles can be pasta or fresh noodles, which would be more ferocious if their hands were so high。

Recipe Recommendations

matsutake 1 set
carrots 1 piece
shallots 1 handful
pork belly 1 block
noodles appropriate amount
oil appropriate amount
salt appropriate amount
oyster sauce 20 grams

salty and fresh
fried
half an hour
ordinary

Steps for Puffed meat noodles

(b) Puffing, carrots, onions, hangers are ready; the puffing is carefully washed with a brush; carrots are shaved and onions can be replaced with onions or garlic; the onions can be used with fresh noodles

Zip the turpentine in three pieces and avoid touching the umbrella. Carrot cut the wire, little onions cut the inch

And the flesh of the bouquets, and the slices

With enough water in the boiler, when the fire opens, it will hang up in the pot, which will be more water-eating, so the water will be wide, with no spilling of noodles open, and the above-mentioned two or three steps can be completed when cooking, which will save a lot of time; for a working man, the hangers are available at home, and they can fill up fast, learn how to eat once in three days and you can eat back

The noodles are boiled to eight cents, cut by one, which, without a white core, can produce cold water, and when the noodles are washed completely, they will be dried, the ice will pile together, or a little vegetable oil can be mixed in the tardled noodles, with better viscosity

(B) A LIGHT POT TO MAKE NOODLES; FIRST, A SMALL AMOUNT OF OIL, A LITTLE BIT OF GRAFT, A LITTLE BIT OF GRAFT, AND PREFERABLY A LITTLE BIT LONGER, A LITTLE BIT MORE FAT, A LITTLE BIT MORE CHEWY, AND A LITTLE BIT MORE GRAVY AND PASTA, AND A LITTLE MORE FRAGRANCE, AND THEN A LITTLE BIT OF RADISH IN THE POT, AND CARROTS COMBINED WITH GREASE, WHICH CAN BE CONVERTED INTO VITAMIN A, WHICH WOULD BE OF PARTICULAR BENEFIT TO THE EYES

Pull meat and carrots on one side of the pot, lay the twigs on the bottom of the pot, flip them out a few times, and make two pieces soft; and the twigs on the other side will be picked from time to time. Pull it down to level it evenly, while poaching carrot juice and grease can absorb the flavour

A little salt, a little permolite oil, evenly; a little permolite oil can be fresh, but it's already full of ferns, so the permium oil is free, and the colour of the noodles is enough to pour the soy sauce

Noodles and onions are fed into the pan at the same time, and evenly mixed with chopsticks. Such a pot could be breakfast, lunch dinner, soup, perfect meal。

Puffed meat noodles, sweet and soft