Step 1

Parching black sesame, white sesame, walnut kernel, peanut kernel and cashew nut respectively. Spread white sesame seeds on a chopping board and roll them into coarse powder. Roll walnut kernel, peanut kernel and cashew nut respectively, add 2G osmanthus fragrans and add shredded green.

2

Put the wok on the fire, sieve 550 grams of flour and pour it into the wok. Stir-fry for 5 minutes on medium heat and then stir-fry for 5 minutes on low heat.

three

Turn off the fire after ten minutes, filter the flour with a strainer, and disperse the pimples with a spoon. Fry on high fire for four or five minutes, and the noodles will be cooked.

four

Stir-fried flour is poured into the basin.

five

Put the wok on the fire again, pour in 30ML peanut oil, and turn off the fire until it is 70% to 80% hot. Let the oil dry for two minutes.

six

Pour the fried flour into the oil and stir-fry for two or three minutes on low heat to make the oil and flour fully uniform.

seven

Sift the flour again and scatter the pimples with a spoon.

eight

Pour the prepared sesame seeds and nuts into the fried flour and stir well.

nine

Babao oil tea noodles are ready.

10

A bowl of eight-treasure oil tea noodles with brown sugar is warm and suitable for autumn.