In July, the cowpeas have just come down, fresh and crisp. I remember that when I was a child, my mother always made this cool and refreshing hazelnut bean noodles in the summer of heavy summer. My love for seafood grows naturally at the seaside, but more important. It is my tongue that firmly remembers the taste of my mother and will continue to pass on.
Wash the kidney beans and pick them up. Garlic is chopped and spared. Wash the dumplings with water, peel off the meat, and set aside. Shallots are minced.
Heat the pan, 1:3 pour the mixed oil of sesame oil and salad oil, add the octagonal musk, put the minced garlic, and sauté. Add the diced bean, stir fry until it is discolored, add 350cc of water, boil, season the soy sauce salt chicken, add in a wolfberry, pour in the starch solution, and cook until it is slightly thick. Finally the egg liquid is turned off.
The egg noodles are cooked over water, poured over the soup and garnished with shallots. Out of the pot. If you can order a little garlic sauce, it is an appetizing summer cool noodles.