1. Soybeans are prepared one day in advance. Boil noodles and soybeans: 1. Wash the dried soybeans, add water, and the water surface is twice as high as the soybeans, soak for 8 hours, then freeze for 8 hours 2. Bring to a boil with ice, turn to low heat and cook for 10 minutes 3. Cool thoroughly , Remove the water, pour into the compartment and freeze. When using, each bowl has a grid, which is very convenient. (Available: quick-frozen dumpling box)
2. One pound of flour, sauté until fragrant, let cool, sieve, and roll (slightly yellow is fine)
3. 3 taels of tea oil, hot pan, fry fragrant peanuts (can't be crushed, can only be cut, about a size of 4), walnuts, white sesame seeds, melon seeds, black sesame seeds
4. Then add the sauteed flour, continue to stir and stop the fire; add chicken essence 25G, thirteen incense 5G, pepper powder 5G, salt 25G, and mix well. Let cool and canned.
5. In addition, take 15G dried vermicelli noodles, 5G minced scallions and ginger, and 3 grids of soybeans. Add 2 bowls of water and bring to a boil. Turn to low heat and cook for 5 minutes. Stir slightly during this time.
6. In the meantime, chop a cilantro stalk, take 2 tablespoons of powder and grind the ground powder with half a bowl of water and mix it again. Change to high heat, scoop a spoon of clear soup with a spoon in your right hand, and pour the ground powder evenly in your left hand. , The clear soup in a bowl, then put it into the pot and stir well
7. 4. Fill a bowl, add chopped coriander, pour in sesame oil, and finish.
Tips:Soak and freeze the soybeans the first day; cook the soybeans the next day and let cool; stir-fry 20 bowls; cook three bowls, try!
