Steamed halogen noodles

Henan people eat most of the main pasta, with many well-known ways of eating pasta, egg and tomatoes, hot pan and soup, the board of Namyang, etc., and so forth, and today the noodles are to be matched with their favorite vegetables and meat, to pass through the halogen soup, to steam, to be known as halon, to be easily learned, to taste the halogenated noodles, not sticky noodles, and be careful of matters. Noodles can be evaporated for the first time, but they can't all be mixed in in about 15 minutes. They can't be fertilized in half and evenly, while the boiler needs water to open up to the steam. 3. The halogenated face is to be copied with chopsticks, which are about five people's sizes, and can be changed at any time with less proportional reduction

Recipe Recommendations

Xian noodles 1200g
carrots one
long beans 500G
shredded pork 300g
garlic 5-merous
salt 2-3g
white pepper 1 scoop
chicken essence half a spoonful
sugar
braised soy sauce 1 scoop
egg white of 2
oyster sauce 1 scoop
corn oil appropriate amount
pepper 10 capsules
octagonal of 3
ginger slices 5 pieces
shisanxiang 2 tablespoons
Straw mushroom soy sauce 3 scoops
soy sauce 2 tablespoons

salty fragrance
steamed
an hour
ordinary

Steps for Steamed halogen noodles

Juicy meat is separated and can be used directly (100 grams of fat and 200 grams of thin) according to their preferences。

Scrawny silk with egg cleans, beryllium oil, sauce, chickens, white pepper powder, sugar mixed evenly。

Add a mixture of appropriate edible oil and make it fresh。

Bean horn clean, carrot-cheese。

Put oil in the pot, add garlic, ginger chips, fried incense。

Put it in the bean horns, add salt, white pepper powder, proper amount of water, and it's all cooked (bean horns don't steam with noodles, they're the last to mix, they need bean horns and carrots all cooked)。

When you're done with it, get out of there。

Carrots are added to the garlic, a little salt, and they're cooked for backup。

Fill the pot with a proper amount of oil and pour it into the pickled silk。

The fire flips out, sprouts out。

Noodles are placed in the pan, and when the water starts, they are evaporated for 15 minutes, while the noodles are made of halogenous juice。

You put oil in the pot and you put it in the fat filament。

I'm going to make the meat and butter。

Ginger, peppers, odor。

Add an appropriate amount of water (the amount of water can be more, and if the evaporation face is too dry, the remaining juice can be mixed in midway)。

Salt, 13 fragrances, white pepper, old, raw, chicken, 2-3 minutes to burn。

Put the steamed noodles in the pot and then in the halogen soup. (If you put the noodles in at once, it's mixed, it's sticky, it's evaporated.)。

When the mix is even, enter the steam pan without immersion。

The fire opens early and the steaming water starts and the noodles are put into the steaming pan。

They are put in a cap and the fire evaporates for 20-25 minutes (scattered with chopsticks after 10 minutes, shivering noodles, if you feel that the dry side can pour the remaining juice into it and then continue to steam)。

One minute before you get out of the pot, you put in thin silk, and one minute after you turn off the fire。

Put the steamed halo in the big tub, add the fried bean horns, carrots, evenly mixed。

The advantage of not steaming with noodles is that it's still colorful and delicious。

With a cold mustard cucumber and onion pepper, you can eat a big bowl。