Do sesame leaf noodles, first of all the sun has been good sesame leaves, soak in water for a period of time, so that it becomes soft, and then rub vigorously, rubbing the bitter taste of sesame leaves (if not rubbed will be very bitter), rubbed well after washing, add some ingredients, such as green onions, sesame oil, salt, five-spice powder and other modulations, such as the water boiled, the first noodles into the pot, and then the sesame leaves into it, so that you can cook it! Eat, eat especially fragrant, slightly with a little bit of bitter flavor!

Mung bean miscellaneous noodles ingredients: mung bean 300 grams, 300 grams of wheat, cabbage 120 grams.

Mung bean noodles auxiliary: 10 grams of refined salt, 6 grams of monosodium glutamate, 35 grams of sesame oil.

Mung bean noodles practice:

(1) the mung bean, wheat pick impurities, soaked in water for 4 to 5 hours, on the mill grinding into fine powder.

(2)Put the ground mung bean and wheat flour into a basin, pour in the right amount of cool water, and become a hard dough, cover with a damp cloth, a little molasses.

(3)Wash the cabbage and cut it into thin julienne strips.

(4)Place the dough on a board, roll it out into a thin sheet, fold it over and cut it into noodles.

(5)Pour water into the pot to boil, put the noodles, cabbage with cooking, add refined salt, when the noodles, cabbage cooked, sprinkle with monosodium glutamate, dripping sesame oil, mix well, served in a bowl, can be eaten.

Features of Green Bean Noodles: This noodle is light and refreshing, rich in nutrition.

The ingredients but only like edamame, and, only in the eat miscellaneous noodles only eat edamame, eat other noodles do not use edamame as ingredients. This is a special one, isn't it? This is a separate introduction to the practice is as follows:

The pickling method of tempeh: black beans boiled, fully fermented (soybean can also be, not out of the color); white radish, washed, cut 3, 4 minutes square ding.

Take a suitable vessel, lay a layer of white diced carrots, sprinkle a layer of fermented tempeh, multi-layer overlap, sprinkle refined salt at any time, until full, covered waiting for a few days, until the diced carrots discoloration into a translucent reddish-yellow color, it is the best of the tempeh salted vegetables.

(variant: practice the same as above, plus green onions, ginger, cilantro pickling, not waiting for the radish diced pickled rotten, crunchy to eat. Now the general restaurant is this practice, figure fast, but the taste is definitely not as pure as the above method Generally people like to take the black bean pickles under the rice and wine, I uniquely like to use it to do miscellaneous noodle ingredients --

Miscellaneous noodle practice: 80% flour, soybean flour (soybean good-looking, black bean aroma) 20%, mixed, 2 eggs, beaten and stirred in water and noodles. In the water and noodles. Remember: as the saying goes, "soft noodle dumplings hard noodle noodles", and to be a little harder. Roll it out and cut it into noodles (the usual way), not too thin.

Cook the noodles in a pot of boiling cold water three times. Strain out and serve in a bowl. The black bean salted vegetables with soup added to the noodles, black bean soup more better, and then drizzled with sesame oil, is a unique, unlimited flavor "black bean miscellaneous noodles"! It's delicious and nutritious,