Kelp and walnut noodles(hai dai he tao ren mian )

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