1. Take an appropriate amount of flour and stir fry in a wok over medium-low heat. Stir-fry without stopping to avoid scorching the flour.
2. When the flour turns into a deep yellow, stop the fire and take it out of the pan, take the flour out, and set aside.
3. Take an appropriate amount of fried flour and mix with an appropriate amount of ice water. The amount of flour is generally 3-4 spoons per person. The amount of water just dissolves the flour into a paste, it should not be too thin.
4. When stirring, stir in the same direction to avoid gnocchi. Stir well and set aside.
5. Cut green onion into sections and garlic into slices.
6. Put a little oil in the pot, add the shallots and garlic when the oil is hot, turn it a few times, then add boiling water. Note: The oil should not be too much, if it is too much, it will be greasy; if the shallots and garlic are over-oiled, they can not be burnt; the amount of boiling water is calculated according to the number of heads, generally one bowl of boiling water per person.
7. After the boiled water boils, slowly pour the cold water into the pot and stir in the same direction. If it is poured directly without stirring, the noodle tea will not be opened and it will be uneven.
8. After the previous step is completed, the noodle tea will bubble evenly and add an appropriate amount of salt. Stir it and it's ready to be out of the pot.
9. A bowl of noodle tea that exudes the fragrance of noodles is ready.
Tips:1. The control of heat and time when frying flour is based on experience accumulation. If the heat is too high or the time is too long, it will be easy to fry, and the cooked noodles will have a burnt smell; the time is not enough, the noodles are not cooked, and the noodles have no fragrance.
2. It is recommended to fry the flour a little more at a time, and just take an appropriate amount each time you eat it.
