Grandpa worked in a department store before he retired. He often traveled. Apart from Xinjiang and Tibet, he almost went there. The most went to the southern region. Grandpa said that in the snacks of the South, he liked fried noodles and fried rice noodles. I didn't hear anything like Heye at that time. At that time, there was no computer, so I couldn't search. Later, when I went to Nanjing, I bought Baoganhe powder from the supermarket. After I made it, I felt like a wide rice noodle. I fired it several times at home, but I didn't know what to put it because I didn't eat it. I always felt very general. I don't know where Grandpa was eating in the past. Maybe it is special, it is not good to imitate it. In such self-comfort, he gave up the idea of fried rice noodles. Since the width is soft, when the noodles are eaten, it should not be bad. Beijing's noodles are mixed, and all the noodles here are soups. The yellow sauce is also something that has only been sold in recent years. We have always used only sweet sauce.
First fried sauce, I use mushrooms and potatoes, this is my favorite combination. Put the oil in the pot, remove the pepper and the octagonal stir-fry, remove the sweet noodle sauce, stir fry, stir-fry the potatoes and mushrooms, stir fry for a while, pour the water and cook it.
Cooking the river meal while dipping sauce
The frying pan does not need to be brushed. It is directly boiled in boiled water. After it is opened, pour the boiled pepper water in advance. Don't be too thick and light. Add salt and sesame oil to the cooked river powder.
I put cucumber silk on the river powder, kelp and bean husk with soy sauce, vinegar and sesame oil.