1. Wash noodle dishes and control water
2. Put the noodles after controlling the water in a clean basin, sprinkle a little edible alkali and mix well
3. Mix the noodles with flour evenly. The flour should not be too much. You can shake off the excess flour with chopsticks (at the same time boil the water to save time)
4. Put the floured noodle dishes into the prepared cage (a cage cloth is placed underneath, and the dry cage cloth is just spread on it)
5. After the water is boiled, steam on the pot for 20-30 minutes (add some rice to the pot to save cooking time). The lid must be tightly closed. In order to prevent the pot from overflowing, you can use a spoon to hold it under the cage, but the gap should not be too large.
6. After steaming, use chopsticks to remove the noodles from the cage cloth. If you like cold dressing, you can just add garlic juice, sesame oil, and salt.
7. Put more oil in the pot. After heating, you can add an appropriate amount of chili noodles according to your taste (you can leave it if you can’t eat it spicy), then pour in the steamed noodles and stir-fry slowly.
8. Shake the noodles with chopsticks and spatula during frying, sprinkle with a little salt and stir fry evenly
9. After turning off the heat, sprinkle a little MSG and stir well, then you can eat the dry and slightly spicy steamed vegetables with rice porridge. It is a time-saving and delicious dinner!
