I'll be right back
By VicentaLakin
We haven't eaten noodle this summer, and Beijing is so hot these days that we don't want to sweat around the pot and make noodle. I didn't think it would be a good one, but Comrade Zhang asked for it three nights in a row. It's good to eat, too. It's the most satisfying time for me to be able to get two big ones。
Recipe Recommendations
- noodles appropriate amount
- with bean appropriate amount
- cucumber appropriate amount
- green onions appropriate amount
- Beautiful radish in my heart appropriate amount
- parsley appropriate amount
- bean sprouts appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- dried yellow sauce appropriate amount
- soybean paste appropriate amount
- salty and fresh
- sauce
- half an hour
- simple
Steps for I'll be right back
1
The cucumbers sprouts, and they're cold
2
The celery cut the water, and it's cold
3
I'll cut it off
4
I've got a little radish cutting in my heart
5
Five flowers cut small pieces
6
A little more of that mayonnaise with a proper amount of white-hot-to-soft spare noodle sauce
7
Fill the pot with the right amount of oil
8
Five flowers to yellow
9
Add the right amount of white sugar to the pre-settled fire
10
Put the sauce in the bowl
11
Noodles are cooked and cold
12
cucumbers and cucumbers in their hearts
13
You'll enjoy the delicious saffron noodles if you mix it evenlyI'll be right back Make Tips
You can choose the dish code for Zhajiang Noodles according to your preferences
When blanching vegetables in water, be sure to cool them quickly after blanching to ensure their crispness
When frying sauce, be sure to stir on low heat to avoid burning
When blanching vegetables in water, be sure to cool them quickly after blanching to ensure their crispness
When frying sauce, be sure to stir on low heat to avoid burning