[recipe] The Childhood Memories of The Streets and Alleys of Changsha

[recipe] The Childhood Memories of The Streets and Alleys of Changsha

by Picture book

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Lard mixed with noodles is a big deal in Hunan.
Each region has the practice of each region. The powder of Xiangxi and Huaihua is particularly sufficient;
Changde rice noodles became a chain store in Hunan like Shaxian snacks in the whole country;
Shaoyang rice noodles are oily and taste heavy;
I have eaten a bowl of Hengyang Lufen and want to have another bowl of Changsha's rice noodles.
Lightly pick, no code, with line dry, code is also divided into speculation code, cover code...
People in Changsha just can’t instigate powdered lard mixed powder for a day, also known as bald powder. Just listen to the name and know that the ingredients are simple and delicious.

Ingredients

[recipe] The Childhood Memories of The Streets and Alleys of Changsha

1. Put the lard in the pot, heat it and wait until the oil is hot, turn off the heat and wait until the oil is slightly cold, then pour in the minced chili and garlic flakes and fry until fragrant

[recipe] The Childhood Memories of The Streets and Alleys of Changsha recipe

2. Pour in a little bit of cold water, add salt, soy sauce, and chicken essence, mix well and put it into a bowl

[recipe] The Childhood Memories of The Streets and Alleys of Changsha recipe

3. In a separate pot, boil the water, boil the powder and put it in the prepared lard bowl, sprinkle with coriander and mix well, then serve~

[recipe] The Childhood Memories of The Streets and Alleys of Changsha recipe

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