Puffed pasta
By VicentaLakin
THE FIRST TASTE OF PASTA, USING A STEAMED METHOD, IS VERY FRESH AND UNIMAGINABLY BITTER. IT'S BETTER TO EAT, AND IT'S A LITTLE SOFTER, AND IT'S A NICE, SIMPLE AND DELICIOUS BOWL。
Recipe Recommendations
- noodle dish appropriate amount
- flour five spoonfuls
- corn oil two spoonfuls
- water appropriate amount
- salt a teaspoon
- sesame paste two spoonfuls
- garlic a spoonful
- soy sauce a spoonful
- balsamic vinegar two spoonfuls
Steps for Puffed pasta
1
Pick up the pasta and clean it up。
2
Take the moisture and add two spoons of corn oil。
3
And a small spoon of salt, evenly mixed with chopsticks。
4
Put five spoons of flour in。
5
Smash it, so that the surface of the leaves is evenly covered with powder。
6
Fire, until the water in the pot is boiled and the vegetables are scattered in the steambox。
7
It's about three minutes away from the fire, and the cover is still green。
8
And a simple juice: open up the sesame sauce with a small amount of cold water, and add garlic, vinegar, and modulation。
9
When the pasta cools, you can eat with juice. If you like spicy, you can put in some spicy sauce. The color and taste of the sauce must be better and better。Puffed pasta Make Tips
Adding salt and corn oil during the process helps better preserve the green color of mung bean sprouts, and steaming with boiling water has the same effect.