Pelican peppers
By VicentaLakin
He likes bitter wheat because it's three drops of food and he's got a stomach and eyes. It's a little depressing that every time I publish specials, I wonder why there are no specials. I don't know the whole of Hebei, but there's a lot of specials on Zhang's side of the house, and it's rare to eat anywhere else, but unfortunately there's no self-contained。
Recipe Recommendations
- tartary buckwheat noodles 300g
- green pepper four
- celery 50g
- oil appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oyster sauce appropriate amount
- broad bean petals appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pelican peppers
1
Sniffle noodles for 15 minutes at 50 degrees
2
Get the sauce, pepper, celery, ginger, garlic
3
Cut the peppers and celery4
Chon-sweety5
We'll burn oil in a pot, and when it's hot, we'll make it all hot6
Add a spoon of pelican oil
7
If you add salt, you'll be back in the pot
8
I'll put the greasy noodle in the plate
9
I'll get you something
10
And some of our sichuan-specific bean petalsPelican peppers Make Tips
What I am specifically introducing here is the small round onion on the noodles. Many people might not recognize it; it is called Tuan Cong. In our hometown, we love to put it in our Fu Douban. It is very delicious. Broad bean paste is a condiment made by every household in our hometown. The broad bean paste I am referring to is called Fu Douban in our hometown, which is quite different from the commonly used Pixian bean paste. Ours is made from fermented broad beans and contains shredded ginger, garlic, Tuan Cong, chili peppers, and Sichuan peppercorns. Heh, it is really, really, really fragrant. It is a condiment that every household in our hometown must have.