It's the first time i've been reading. Mass
When we go to school, moms always make us breakfast with flour, which is the white flour of the usual steamed flour, when it's still rare, not every day, and when it's one or two pounds of fried noodles, and put two or three spoons of oil and tea in the bowls, with a spoonful of sugar, with hot water, and the smell of spraying。
Oil noodles, some of which are called tea noodles, which are easy to make for breakfast, are sealed and kept for a month, have a bowl of hot water in the morning, have a breakfast in a few minutes, save a lot of time, and have a bowl of oil noodles before work or at night, which is affordable, easy and fast, and of good nutritional taste, which is a good food for all。
The pasta can be divided into two categories: lasagna and lasagna. Butter is made of cow marrow or mongolian cream, which, if not, can also be made of common vegetable oil or perfume, which can taste slightly different. Today's sharing is made of vegetable oil and vanilla oil, i. E., sodium, which follows:
Material requirements for the [soft noodles]: 2 pounds of normal flour, 1 bowl of peanut rice, 2 spoons of white sesame, 2 spoons of black sesame, 2 spoons of soy oil, 2 spoons of perfume
Step of practice:
1. Prepare the materials needed for flour to be used with ordinary flour and ingredients, to be distributed according to their own preferences, and for sesame and peanut rice, which are not available in the peanut family or not. With walnuts, the fruit mix is fine。
2. Put peanuts in the pot, without oil, and then dry them up, so that they can be cooked and dried up, a step that can be omitted if the family peanuts are ripe。
3. Put peanut rice in the pot and make it ready for use。
4. Remove the fried peanuts from their skins and then place them in their preservation bags, crush them with a cane, put the peanuts on the board, crush them with a knife, or otherwise。
5. Put flour in the pot, without oil, first with fire, then with little fire, then with constant fire, then with the flour from the bottom of the pot, then with the flour from the bottom of the pot, and then with the flour from above, so repeatedly, that the flour will be turned up, so that the flour will be heated, until the flour is cooked, it will become light brown, it will turn on fire, it will be burned with the remaining heat from the pot, and it will be prevented from making the bottom of the pot. It's a little longer. I fired for 40 minutes or so。
6. Sifted flour is sifted with flour, sifts out, crushes the little bumps, drops them in, does not have a flour sift, puts the fried flour on the board, rubs the flour with a cane, then shreds the face。
7. Add soy oil and perfume to the pot, heat it up, drop it down and turn it over until the oil is melted into flour and the fire is shut down。
8. Put peanut shreds and sesame in the pot and mix them evenly。
9. Spread the fried fried noodles, dry them, put them in a preservation box, sealed and preserved。
10. When eating, take a few spoons of fried noodles and put them in the bowl, with sugar or salt, depending on the taste, and pour them into boiling water and mix them into paste. The density is in its own hands and can also be served with some raisins and other dried fruit。
A little tip:
(i) when making flour, first with a big fire, then with a small one, and then with a constant flipping of the flour, so as to prevent the uneven production of the flour。
(ii) aqueousity is only possible when flushing is carried out with open water。
(iii) sealed and stored in a preservation box with completely cold oiled noodles, free from tide, for a period of approximately one month。
