Fried noodles are a kind of ethnic snack, or called ethnic food. Fried noodles, namely "fried noodles" and "fried noodles", are a special snack in China. The main raw materials include wheat flour, edible oil, white sugar, nuts, preserved fruits, and sesame seeds; the ingredients include peanuts, sesame seeds, and preserved fruits.

500 grams of flour, 100 grams of cooked lard, 30 grams of black sesame seeds, 30 grams of walnut kernels, 20 grams of melon seeds, 10 grams of white sugar, 200 grams of sugar, 5 grams of sweet-scented osmanthus?

1. Pour the flour into the pot , place over high heat and stir for 20 to 25 minutes. When the flour turns yellow, pour it out, stir well, and then pour it into the pot.

2. Add the cooked lard, black sesame seeds, walnut kernels, and melon seeds into the pot and stir-fry until cooked, then pour into the cooked fried noodles and mix well.

3. Add sugar osmanthus to warm water and mix thoroughly to make sugar osmanthus juice.

4. Pour fried noodles into 10 small bowls, add appropriate amount of hot water and mix into a paste, add sugar and sugar-osmanthus juice, mix well and serve. ?

It has rich aroma, smooth taste, rich nutrition, and is easy to prepare. It is especially suitable for the elderly and children. ?

1. The flour used can only be wheat flour, and choose wheat with full grains and no mold.

2. When grinding powder, impurities must be removed and the sediment must be washed away. The wheat grains are dried until the humidity is 20%. Be careful not to use flour that has deteriorated due to heat. Stone-ground flour is the best, preferably 72 flour, but generally 80 flour can also be used.

3. If the climate suddenly changes and the temperature drops during production and the production cannot be continued, the strips can be stored for 3 days as long as the strips are not plated.

4. The noodles have been put into the noodle tank. When the weather changes suddenly, the noodles can be stretched indoors. Use a bamboo in the middle to fold the noodles into three folds and hang them on the noodle rack, and cover them with a straw mat. Bake it over fire below until it changes color and becomes non-sticky, then put it into the noodle tank and dry it in the sun when the weather is fine. Do not stretch it while drying.

5. If it has been put on the shelf, it can be retracted and folded into three folds, hung in the noodle trough, and then dried when the weather is clear.

1. Dry-fry the flour without adding oil until it turns light brown.

2. Fry sesame nuts and then peel them.

3. Sift the fried flour, rub in sesame oil (one pound of sesame oil per pound of flour), rub in sesame seeds, and rub in sugar. Add the nuts and mix together.

4. Boil the water, add it and mix well.

1. When frying noodles in a clean pot, the key point is to always stir-fry until the noodles are evenly fried. Use a noodle spatula to break up the dough balls. Start with a big fire and then a small fire.

2 When the noodles are cooked, pour them onto the surface and use a rolling pin to roll the noodles into small balls.

3. Put oil in the pot (butter, chicken fat, butter, or soybean oil are all acceptable). When the oil is 70% cooked, put the noodles into the oil, stir-fry until the oil dissolves in the noodles, and remove from the pot.

4 Spread the camellia oleifera noodles flatly on a clean panel and spread them as thinly as possible to allow them to dissipate heat. If they are piled together, the noodles may become mushy due to residual heat.

5 Saute sesame seeds (you can also add other nuts, such as chopped peanuts, chopped walnuts, sunflower seeds, etc.) and mix them into the fried noodles.

6 When eating, you can add sugar and sweet oil tea, or you can add an appropriate amount of seasoning and salt to drink salty oil tea, depending on your personal taste