Practice of alfalfa rolling:

Step 1, the method of tearing toast with pure milk and cold water flour sobers up for half an hour, with a hot noodle in the upper left corner for other meals.

The second step, the practice of tearing toast with pure milk, picking the old roots of alfalfa and leek, washing and controlling water.

The third step is to tear the toast with pure milk, chives, alfalfa and carrots.

Step 4: Tear the toast with pure milk, cook the vermicelli slightly, add alfalfa, leek and carrot, stir well, add some Jiang Mo, and add cooking oil to lock the water (don't put any seasoning).

The fifth step is to tear the toast with pure milk, roll the dough into cakes, and then season the stuffing with thirteen spices. Spread a little salt evenly on the bread.

The sixth step, the practice of tearing toast with pure milk, slides a cross in the middle of the cake and rolls while pulling.

Step 7: Tear the toast with pure milk and put it on the grate like a dragon. Remember to apply some vegetable oil to prevent sticking.

Step 8: Tear the toast with pure milk, then steam it in the pan, and steam it after SAIC 10 minute. You can take out the pot and pour your favorite Chili vinegar. Delicious.

The ninth step, the practice of tearing toast with pure milk: take out the hot noodles and roll them into cakes. Brush oil with thirteen incense and roll out from the middle.

Step 10: cut the pure milk toast into small rolls, put it on the grate, steam it in the pot, and take it out after 20 minutes.

This is our Weibei specialty pasta, hot soup noodles and wheels.