Ingredients:

5 kg of flour, 1.5 kg of walnut kernels, 500 g of corn starch, 1 kg of sesame seeds, 1 kg of salt, 500 g of spice powder (fennel, pepper, cloves, galangal) , cinnamon, grass fruit, tangerine peel, amomum villosum ***100g) ground sesame oil 600g 150g peanut oil

Preparation method:

1. Cage the flour and corn flour Steam for about 40 minutes, spread it out and let it cool, break up the lumps and sift them; sift the sesame seeds and fry them until they turn dark yellow, then crush them; brown the peanuts in peanut oil, take them out and let them cool and peel them. Press into particles like soybean kernels; grind walnut kernels into small particles like mung beans.

2. Put the pot on the fire, pour in the flour and stir-fry over low heat until fragrant. Add sesame oil in three batches and stir-fry until the color becomes coloured. Add peanuts, sesame seeds, walnut kernels, salt and spice powder together. Continue to stir-fry for a few minutes, then remove from the pan and it will become edible oil tea noodles.

3. When eating, it can be divided into brewing, cooking and brewing. When eating, the camellia oleifera noodles must be stirred into a paste with a small amount of warm boiled water, then poured in with 100°C boiling water, and stirred in one direction. Make it into a thin paste and drink it with hot water. Generally, 50 grams of camellia oleifera noodles can be mixed with 400 grams of hot water. When cooking, first stir the camellia oleifera noodles into a paste with a small amount of cold water, then stir the paste into an appropriate amount of boiling water and bring to a boil.