No matter whether it is steamed, fried, boiled or served, it is a favorite of the family, especially the salad with cold noodles, soft and glutinous, and never tired of eating...
Pour the boiled water slowly into the kneading noodles, pour in a small amount, stir more with chopsticks, and see the dry flour is almost the same, and into a smooth dough. The dough should not be too hard or too soft.
Divided into uniform agents.
Roll each of the tablets into a steamer for about 5 minutes. (I use the cage cloth, you can also directly brush the oil and steam on the pot.)
After cooking, buckle down on the panel, carefully lift the cage cloth and spread it on the cage to steam a piece of cake, smear the cooked oil on the steamed cake and let it cool.
After all the steaming, let it cool, and fold the cake skin (the side of the oil is facing inward) and cut into strips.
Knead the noodles and cut into the bowl, add salt, soy sauce (also add a little soy sauce), vinegar, minced garlic and dried chili in the middle, put a small amount of fried fragrant peppercorns in the wok, cook on the minced garlic, put Pickled peppers are picked out.
Stir the plate evenly. (Put a spoonful of Laoganma Bean Sauce, the color tastes better, add coriander or cucumber.)
1. To use boiling water and noodles, the dough should not be too hard or too soft. 2. After steaming, apply oil to prevent sticking.