Eating noodles in a different way

Eating noodles in a different way

Introduction:

"Miangeda" is a popular pasta food in the north, especially in Henan. In the basin, mix the flour with water to make dough. Add water to make dough soft. Leave for about 30 minutes. After frying, add water to boil, and then pull the sticky dough into the boiling soup bit by bit. Well done dough lumps, gluten Road, soup Xiangnong, is a rare delicacy. Dough lumps and the nine storey pagoda are the best match. They taste very good. Jiucengta is also called Ocimum basilicum in daily life, which is very common in Western food, especially with tomatoes. It is also known as "Jinbuhuan" in chaocai. Jiucengta is an annual herb of Ocimum basilicum, which is a Labiatae plant. Its flowers are multi-layered, so it is called "jiucengta". It comes from the huge Ocimum basilicum family. Because its leaves, stems and flowers have strong anise flavor, it is also called orchid basilicum It is widely distributed in tropical areas of Asia, Europe, Africa and America. In recent years, it has developed rapidly, and has been planted in all parts of China, especially in the South and coastal areas. "

Production steps:

Materials required:

Flour: 3 bowls

Eggplant: 1

Tomato: 1

Nine story tower: a small bowl

Bean sprouts: a small bowl

Salt: right amount

Chicken essence: appropriate amount

Thirteen spices: appropriate amount

White pepper: moderate

Sesame oil: appropriate amount

Vinegar: right amount

Chili oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: slightly spicy