Stir-fry the flour in a non-stick pan until it turns slightly yellow (stir over low heat and keep stirring). In the process of frying, when the flour is caked, just twist it with a shovel, add a proper amount of cooking oil, fry black sesame seeds and then add peanuts. If beef marrow is used, put it in a wok, add a little water and a piece of ginger to make oil. After the oil is hot, add the fried flour, cooked peanuts, walnuts and sesame seeds, a proper amount of salt and spiced powder and stir-fry evenly until it is flour-like, and the oil-tea noodles are ready.
Put the flour you want to make Camellia oleifera in a steamer covered with a cage cloth and steam for 50 minutes. This step ensures that the noodles are cooked evenly and will not be fried. Crush the pimples in the noodles while they are hot, and cool them thoroughly. Then stir-fry a few times with slow fire, as long as there are no noodles and eggs. Stir well, stir well the oil and noodles, and you can go out of the pot. Put it in a big container, cool it for a long time, and you can drink camellia batter. Delicious and convenient.
The main ingredient of Camellia oleifera is actually rice flour cooked in hot oil, which can use soybean oil or vegetable oil, but the color and taste of Camellia oleifera noodles mixed with soybean oil are better. The oil is ripe, so it must be cold. Mix the cold cooked oil into the cooked noodles, and then add the sugar. Stir-fry sesame seeds (other nuts, such as peanuts and walnuts, can also be added) and mix in the fried noodles. When eating, you can add sugar and sweet oil tea, or you can add appropriate seasoning and salt to drink salty oil tea, depending on your personal taste.