A few days ago, I ate the memory of this time. The Tibetans eat fried noodles. The raw material is green barley. Add a little ghee and hot water to mix thoroughly. The amount of water is small. You can make a group by hand, usually as a staple food. When I was a child, the fried noodles of the family were fried with wheat flour, add a little sugar, and when they were eaten, they were made into a paste with boiling water. When they were not eating, they were hungry. This can be used as a snack. The fried noodles of the family (the northeast of the coordinates but the Shandongese) are different from the fried noodles in the oil. They do not put oil. They only need a small fire to slowly fry the flour. The wheat flavor is particularly practical, and it is a bowl. It is still the taste. Unlike oil tea, oil fried noodles, my friend (coordinate Shanxi) said that when she was a child, she would eat fried sugar and eat it like this. The children sprayed flour on each other. . . I didn't have a kid
Flour is placed in an oil-free oil-free pot (I use the old wheat variety of wheat, so the color is deeper). Heat it on low heat and stir fry until the color is yellowish and the aroma is more than the raw flour. At this time, if the pot is overheated, To prevent the fried paste, you can turn off the fire, stir well and continue to fire it. You can pay attention to it.
Add the sugar and mix well after cooling. Of course, you can also add it directly to the bowl when you eat. When rushing, a small bowl, 10g fried flour + 3g sugar.
Add 20g of cool white or pure water and mix thoroughly.
Add 80g of boiling water and mix well. The amount of sugar is slightly sweet. If you like sweetness, you can add sugar according to your taste.
The fried noodles are completely cooled and sealed and stored. It is recommended not to fry too much to ensure freshness.