Bamboo

The modern approach also preserves the resilience of the noodles and the sense that it saves a lot of time and strength, which is the best way to operate the family. “Spring-up face” is a traditional method of lashing the face, and it is a kind of pasta, cloud-eating pasta, which is crushed with “sprouts”. Looks simple, but every one of them is very thorough. The choice is too large, so that the meal is soft and soft; too thin it makes the noodles inelastic. Hand-stamped face is usually followed by a “shep-litre” for 1.5-2 hours. The whole face of the egg is made of duck eggs and noodles, with no drop of water; the face of the face is smooth and resilient and the egg smells strong. The other is half-loafed, with duck eggs and a certain proportion of water, smoothed and finely tasted. A friend of his family with a bakery can make full use of his/her own bread machine, and the bread machine and the outings are not lost at all to the hand and the flour; as long as the ratio of eggs, water and flour is accurate, a bowl of noodles can be made. I've lived in Shanghai for four years, but I still don't like the noodles here; because of their inelasticity and the smell of “flair”, I might get used to the pasta. Noodles are made of flour, but they don't taste like flour when they're at home, and now they're very common at home; the husband likes it especially. Before I went back home, he said he had to make a few pounds of bamboo to freeze up in the fridge so he could eat at home. The most important thing when making noodles is not too much moisture, otherwise it's hard to crush; then dry powder must be sprayed on the face, which takes 30 minutes to wake up, so that the water and duck eggs can be fully integrated into the face. The cooking process is also high, with heavy fire, open water and evenly spread. Noodles are ready to be cooked, with appropriate quantities of material to eat better。