Kelp and walnut noodles
Introduction:
"I used this California walnut to make the fifth recipe, ha ha. We all know that walnuts will have old oil and gas after being put for a long time. We eat them one by one, spoonful by spoonful every day. Of course, our cookers and cookers will not enjoy them so slowly, so they can do it all at once. In front of the introduction of walnut to do soy milk, porridge, vegetables, steamed buns, plus today's pasta, but a walnut banquet. This is the last bit of walnut kernel, it can be said that all the seeds scattered. Today's Kelp walnut noodles, if you don't put pepper, used to be for women in confinement. It's not for fun. Ha ha
Production steps:
Step 1: preparation: kelp, walnut
Step 2: clean kelp thoroughly, let go of water pot to cook; prepare walnut kernel.
Step 3: stir fry the walnuts in a pot, rub and blow off the walnuts skin as much as possible, put the fresh-keeping bag, and crush them with a rolling pin
Step 4: cut up kelp
Step 5: onion, ginger, garlic and pepper preparation
Step 6: Chop onion, garlic, pepper, slice ginger.
Step 7: oil hot put onion, ginger, garlic, pepper, Zanthoxylum fried noodles, salt and other spices.
Step 8: put kelp and fry.
Step 9: release the kernel
Step 10: add pepper and stir fry.
Step 11: spare noodles
Step 12: Boil the noodles.
Step 13: mix kelp and walnuts with noodles.
Materials required:
Flour: 500g
Kelp: 120g
California walnut: 40g
Scallion: right amount
Ginger: right amount
Garlic: right amount
Pepper: right amount
Salt: right amount
Chinese prickly ash noodles: right amount
Pepper: right amount
Note: when frying kelp, the oil is a little more than usual, stir fry for a while.
Production difficulty: ordinary
Process: boiling
Production time: one hour
Taste: Original
Chinese PinYin : Hai Dai He Tao Ren Mian
Kelp and walnut noodles
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