Yesterday was my mother’s birthday. I got up early in the morning and said happy birthday. My mother and I didn't plan to celebrate in the restaurant. Of course, I had a simple day of food. Morning: copper braised, pickled chicken feet; working lunch at the office at noon (slightly); at night, the longevity of the sweet water surface, and longevity and sweet and beautiful. The chicken feet that were soaked the night before, can be taken out in the morning; the battered batter is prepared the night before, and it is enough to get up early in the morning. This time, the mung bean version of the copper sizzling is done. See: 叮当猫的锣锣烧. Go home in the afternoon, licking it! Therefore: I am a filial daughter. In Sichuan snacks, there is a kind of noodle that is not completely spicy, but it is sweet and spicy. It is unique and individual in the Sichuan snacks known for its spicy taste. It likes the relatively hard taste and the unique sweetness. I didn't eat it in Sichuan. It was discovered when I went to the Baijiafeigu Museum three years ago. As a result, I went to the Feichang Hall every time to eat sweet water. Sweet and spicy is originally an irrelevant taste, but it is perfectly blended in sweet water and bell dumplings. The taste is really good, sweet and spicy. Not worse than the fat in the sausage hall. Birthday, cake can not eat, tradition can not be, must eat bowl longevity noodles. Longevity noodles have meanings; do it yourself, have a heart. It is a good choice. Ok, finally, I wish my mother not only happy birthday, but also always happy.
Kneading dough into smooth flour
Squeeze the corner of the dough and start to chop the fine noodles of the chopsticks (I started to smash too fine, and later I felt that it was thicker). Since I am doing longevity noodles, I have to keep on steadily, until I slowly continue to squat until Kneading the dough
Do not stick to the side before the face and face.
After the water is opened, cook until it is dry again, then wait two more minutes. Grow it up, add seasoning