Mixed noodles are ordinary meals on the dining table of Henan people, and of course they are also available in other places! However, with the improvement of people's living standards, miscellaneous noodles have gradually become the staple food of restaurants through a series of improvements, and the methods are more particular. The shapes and colors made can also stimulate the appetite of diners!

Coarse grain noodles in the traditional sense can also be called coarse grain noodles! The so-called coarse grains are relative to the flour and rice we usually eat, such as polished rice and white flour. They mainly include corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans, such as soybeans, mung beans, red beans and mung beans. All kinds of coarse grains contain different nutrients, and they are rich in insoluble cellulose, which is beneficial to ensure the normal operation of the digestive system.

Most of the miscellaneous noodles we often eat now are sesame leaves. In order to satisfy people's growing appetite, the practice of miscellaneous noodles is becoming more and more harsh. The traditional practice is to mix noodles with coarse grains to make noodles. Now, in addition to coarse grains, miscellaneous noodles also add eggs, salt, sesame leaves and other accessories, which has become an authentic Henan specialty pasta!

The following is the method of sesame leaf mixed noodles in mixed noodles, which may not be in line with everyone's taste, but it is a common method for your reference!

The first is noodles: miscellaneous noodles mostly use flour, millet flour, corn flour, whole wheat flour and sorghum flour as the main raw materials. Of course, some people will choose mung bean noodles and pea powder. Depending on their eating habits.

Then add water, a little salt and flour, or add eggs, so that the noodles will be stronger and the dough will not be hard or soft. Then roll the dough into thin slices with a rolling pin, and after repeated several times, cut the noodles into noodles with moderate width from the side with a knife, so that the noodles are basically made.

Then some auxiliary materials are prepared, sesame leaves are soaked, and peanuts, radishes, shallots and other auxiliary materials are ready for use.

Heat the wok of pot?oil, onion and ginger, add radish strips and stir-fry until fragrant. Finally, just like we usually make noodles, add water to the pot and cook, and add seasoning according to personal taste! Add peanuts and other ingredients to the pot!