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Bean flour is especially good for lentils produced in this county. Two-thirds of washed and steamed lentils and one-third of oat noodle are mixed and ground into flour called oat noodle, which is well-known as the specialty of this county. There are four main ways to eat it: 1. "Sipping noodles": stir the bean noodles into soft cake-like noodles with cold water, divide them into appropriate pieces, put them on the "Sipping Noodles Bed" (a bed made of copper or iron, a tool covered with small holes), and sip the "Sipping Noodles" into a soup pot to form short vermicelli-like pasta. Take a proper amount of soup and fish it in a bowl, and mix it with vinegar, sauce, onion, pickles, etc., which is fragrant, soft, smooth and fine. People say that it is a traditional tea meal for ordinary residents in this county. It is also the representative meal of bean noodles. Usually, eating "bean noodles" means eating "sip noodles". 2. "Long bean noodles and a tower of bean noodles": add a little Artemisia seed (noodles) to the bean noodles, knead them with cold water into hard, gluten-free noodles, then roll them out, cut them into long noodles or short strips of diagonal towers and "Liu Yeer", and cook them with soup to adjust food. They are smooth and delicious, and have a bite. 3. Bean noodle: mix the hard and then "firm" the soft and smooth bean noodle with Artemisia seed, divide it into appropriate long noodles, put it into the eye of the bed, press it into a soup pot, make it into vermicelli, take it out after cooking, pour it with "a little" or adjust it with sauce and vinegar. 4. "Beat the aunt": Beat the soft noodles into small fish strips with bamboo chopsticks, put them directly into the pot, remove them after cooking, and adjust the galls. This meal is usually eaten when there are few people, time is short, or after eating "sip noodles", it is advisable to scrape off the "sip noodles bed" and add soft noodles to "refine soup" (soup with more flour) and finally eat a little "stir-fry" with soup.
Reprinted with attribution:
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