Steamed Flour
By VicentaLakin
Recipe Recommendations
- noodles 1000 grams
- Longdou 800 grams
- tomatoes appropriate amount
- pork belly appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- ginger appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Steamed Flour
1
Steam pans and water on the tatters
2
When the water's out, the noodles are drawn into small pieces and scattered into the steam pan
3
In 15 minutes, all the noodles will be turned over from top to bottom
4
Noodles for free. Sliced with gravy, squirted with wine, squirted with salt peppers and eight horns of ginger silk
5
Dragon bean cut, tomato cut
6
The frying pans are oiled, and 50% of the heat is in meatloaf
7
When the meat is cooked, the salt is sprouts, the water warms, and the fire turns off
8
Make some soup
9
Put a second steamed noodle in the frying pan and mix it with some soup
10
Noodles platter into the steam pan
11
One layer at a time, and if there's not enough casserole, we'll pour it into the back of the soup, until the noodles are all dried up and the fire continues to steam for 20 minutes
12
We'll just mix it up when we get outSteamed Flour Make Tips
Make sure to steam the noodles thoroughly, or they will be sticky. Use more oil when stir-frying so the noodles will be shiny after steaming. Also, add enough salt and dark soy sauce all at once when stir-frying. Don't take too long to mix the noodles, or the steamed noodles will become too wet and form clumps. You can steam a large batch at once; if there are leftovers, let them cool down, divide them into portions, and freeze them. You can make stir-fried noodles with them next time, hehe.