Methods of production:
1, will be flour, cornstarch on the cage steaming for about 40 minutes, spread out and cooled, the lumpy lumps pinched and scattered through the sieve; will be sifted sesame seeds fried into a deep yellow color, and then crushed; will be peanut rice with peanut oil frying caramelized, fished out to dry cool and remove the skin, pressure shaped like soybean particles; the walnuts will be crushed into small particles such as mung beans;
2, will be placed on the pan on the fire, pour the flour with a small fire to stir fry the flavor, and then three times to add sesame oil stir fry color, peanuts, sesame seeds, walnuts, salt, spices, powdered to join together, continue to stir-fry a few minutes after the pot, that is, to become edible oleaginous tea noodles;
3, food can be divided into punch food, boiled, punch food, when the food, must be first put in the oil tea noodles with a few minutes, and the oil tea noodles with a few minutes, and the oil tea noodles with the oil tea noodles. Generally 50 grams of oil tea noodles can be 400 grams of hot water. Cooking, the first oil tea noodles with a small amount of cool water into a paste, and then stir the paste into the appropriate amount of boiling water to cook a roll is complete.