Steamed noodles with lobster sauce is a typical Shangluo farmhouse meal. Noodles in soup, sticky noodles, paste noodles in soup all year round, and occasionally eat minced meat noodles. After a long time, I feel a little bored. So, someone invented steamed noodles with black bean sauce. I really don't know how to thank that "folk expert". He added another color to the monotonous spaghetti, so that people were no longer bored. Plant the beans in your own field (shed), pick them back, pinch off both ends and all the tendons, and wash them with clear water. Pour the clear oil into the pot, bring to a boil, pour in the beans, mix the salt with the allspice powder, stir well with a shovel, add half a spoonful of water to fry until cooked, cover the pressed noodles on the beans, and cook until the steam is round, and then slowly cook for about half an hour with low fire. Uncover the pot, pick up the noodles with chopsticks, mix well with the beans, take them out, pour pepper and garlic water, eat a bowl, think about two bowls, and accidentally swallow three bowls. The method of steaming noodles in Shaanxi cookbook by gourmet Jie is to use flour as the main material, add a little salt water and batter, put the batter into an iron or aluminum round steaming gong with edible oil on the surface, and steam it in a large iron pot. After a few minutes, a round, yellow and soft steamed noodles were obtained. Add bean sprouts, drizzle with soy sauce, vinegar, garlic paste, sesame sauce and oil chili pepper. The quality of steamed noodles depends on the texture, color and seasoning of noodles. Seasoning is very particular, vinegar and spicy seeds should be added with unique ingredients to show the taste of steamed noodles. The following website is for your reference: href ='/s/xia/'target = _ blank > What's wrong with the shrimp? a href = '/s/mian/' target = _ blank & gt。 The icing on the cake. Steamed noodles