Steamed noodles with bean curd is a typical Shangluo farmhouse meal. All year round soup noodles, sticky noodles, paste soup noodles, occasionally eat a bashful noodles, days long feel a little tired. So, someone invented the bean curd steamed noodles. I do not know how to thank the "folk master" it, he made the monotonous noodle varieties and more a color, so that the people no longer look at the face and get tired. Bean curd is home ground (shed) planted, picked back, pinched and folded the two ends and all the tendons, in the water in the panned. The pot poured the oil, burnt, the bean curd dumped, seasoned with salt, five spice powder, with a spatula stirred, add half a spoonful of water to fry, will be pressed to cover the noodles in the bean curd, fierce fire until the steam round, and then change the fire slowly, about half an hour, that is, cooked. The noodles will be mixed well with the bean curd, and then scooped out and doused with spicy garlic water, and then eaten in one bowl, and then thought in two bowls, and then accidentally in three bowls. Gourmet Jie Shaanxi Recipes Steamed Noodle Practice Noodle with flour as the main ingredient, add a little salt and water into the batter, the batter into the surface of the iron or aluminum rubbed with cooking oil in the round steamer gong, put in a large iron pot of water into the steamer, a few minutes later, a round type, yellow, soft steamed noodles into the. Then with the bean sprouts, topped with soy sauce, vinegar, garlic, sesame sauce, oil and hot pepper can be eaten. Steamed noodles are good or bad, one is the noodle tendons, color, and the second is the condiments. There is a great deal of care in the condiments, boiling vinegar, and adding unique ingredients to the oil and hot pepper to reveal the flavor of the steamed noodles. The following website for your reference: href=' /s/xia/' target=_blank> shrimp 茫墒拐?a href=' /s/mian/' target=_blank> noodle icing on the cake. Steamed noodle practice