Camellia oleifera noodles are not baked, but fried in a pot~

Camellia oleifera noodles are a seasonal snack in Beijing in spring, autumn and winter. It has a smooth texture, rich aroma and nutrition. Rich, especially suitable for the elderly and children.

Ingredients: flour, black sesame seeds, pine nuts, melon seeds, peanuts, walnuts, osmanthus juice, brown sugar, vegetable oil or beef bone marrow oil.

Stir while pouring the noodles, so as not to let the oil burn the batter. What I need to remind you here is that it is most taboo to use high heat to stir-fry noodles. Otherwise, it will be easy to paste, and you have to keep squeezing the flour with a shovel, otherwise it will be easy to form gnocchi.

When the flour slowly changes from white to wheat yellow, this means that the flour has been cooked. At this point you will find that the whole house is filled with a faint scent of wheat.

Then add oil to the fried noodles. Continue stirring. If you like to be vegetarian, just add the oil you usually use for cooking. If you are a meat lover, then beef bone marrow oil will make the fried noodles taste more delicious. Of course, getting beef bone marrow oil is more troublesome. You need to boil the sawed beef ribs together with Chinese pepper, aniseed, green onions and ginger in a pressure cooker. Then rinse out the cooked soup oil and use a wok to drain the remaining water. The lower part is the nutrient-rich beef bone marrow oil.

When the fried noodles and oil are completely stirred, pour the prepared walnut kernels, melon seeds, pine nuts, peanut kernels, and black sesame seeds into the pot, stir evenly, and then it is ready to serve.

After the fried noodles are completely cool, add brown sugar, and a sweet and delicious old Beijing-style snack - fried noodles is ready. When eating, pour a little osmanthus juice into the fried noodles and stir into a thick paste with boiling water.