Heat the pan, stir-fry the flour until it is light yellow, and add 1 tsp of salt when it is salty. If you want something sweet, don't add salt.
Take another pot, add 1 tbsp vegetable oil, stir-fry the peppers slowly with low fire, and then take out the peppers.
Then put the fried flour and nuts into the cooked sesame oil pot, and stir fry constantly at medium and low heat.
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If you want to preserve the oil tea noodles, you can cool the flour in this step and put it directly into a sealable container, which can be preserved for about 1 month.
When eating, three bowls of water and one bowl of oil tea noodles can make two bowls of thick oil tea. Be sure to start cooking with cold water, so that the camellia oleifera is delicate and does not stick together.
Boil on medium and small fire, and stir constantly during the boiling process to prevent the pan from sticking.
If it tastes weak, add salt yourself. If you have a dessert, cook it with sugar.