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1. Soak the noodle cellar the night before (the noodles used to make steamed buns, which act as yeast), and put a part of the flour into the noodles
2. Get up this morning, add the remaining flour, sesame seeds, thirteen spices, blended oil, salt, soda noodles, beaten eggs, and make the dough into the basin, and put it in a warm place.
3. In the afternoon, the dough was ready when I came home from get off work, knead it well, and divide the dough into three parts. I made two parts into two pancakes, put them in a pan and bake them into cakes, let them cool a little, cut them into small cubes, and put them in again. Slowly bake the pan on a low heat, turn it a few times, turn off the heat and cook when it tastes crispy
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4. The remaining part of the dough is also rolled into pancakes, cut into thin strips, and then cut into small dices. [I didn’t think of uploading pictures when making it, so there would be no separate photographs. The top plate is made without dices, the one on the left The plate is steamed beans slowly copied out in a pan, and the one on the right is fried Xiaoding (Chess Beans)]
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5. Pour about 500 grams of vegetable oil in the wok, boil, add the noodles, turn the heat on a little bit (the fire will be more crispy if you fry once more), and fry until golden brown.
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