Youmian, mutton, mushrooms, pork

classify

Shanxi pasta

one's taste

Delicious delicious

condiment

Keywords sesame oil, vinegar, coriander leaves, garlic paste,

catalogue

1 production materials

2 production method

3 key points of production

4 nutritional value

5 diet culture

Fold and edit the production materials of this paragraph

500g of oat noodle, a little of white shinohara noodle, 500g of fat mutton, 50g of cooking oil, 5 dried peppers, 50g of soy sauce, 5g of salt15g, onion, ginger and pepper.

The raw grain of Youmian is called "naked oats", also known as "oats" and "Yumai". It has been planted for more than 2500 years. Hulling and grinding naked oats is called "oat flour". "Youmian" can be made into more than ten varieties of colors for people to enjoy. "Puzzle" is the representative of more than a dozen varieties.

Method for make folding edit paragraph

(1) bittern: chop mutton into granules;

(2) Heat the wok with vegetable oil, fry the pepper and cinnamon until fragrant, remove them, add ginger and chopped green onion, stir-fry them until they are 80% cooked, add soy sauce, refined salt, minced pepper and fresh soup, and simmer the mutton with low fire until it is crisp and rotten, and serve as topping;

(3) making: pour the oat flour into a basin, add a proper amount of white flour, stir well, pour boiling water to scald the flour, stir while pouring it by the water, knead it into a number of small flour agents while it is hot, push them one by one on a tin table into a cat-shaped sheet with a length of 10 cm and a width of 5 cm, lift them with your right hand and put them on your thumb, roll them into a small roll with a hollow middle, and stand on it.

(4) When eating, put Ting Ting in a bowl, pour in the marinade and sprinkle with coriander powder to serve. [ 1]

Key points of folding editing this paragraph

There are three things: first, kneading dough, second, rolling paper, and third, mastering the heat.

The boiled water and dough blank that must be boiled in the oat noodle are stirred while the dough is poured by the water edge, so that when the oat noodle is snowflake-like, that is, only one tenth of the dry oat noodle in the noodle box is cooled slightly, it can be made into dough by hand, covered with a wet cloth for a little time, and then shredded into small pieces, steamed and removed in a steamer, rubbed while it is hot, and shredded into thin and even pieces in the shape of a cat house, and then lifted by hand. Pay attention to the heat when steaming. If the heat is not ripe, you will feel sandy when eating. If you steam too much, you will be unable to stand up, and when you eat it, you will have no muscles and lose color.