Formula method of secondary milling

Recipe of secondary dock noodles: soy sauce, soy sauce, salt seasoning, fire, starch thickening with water, turn off the fire and add chicken essence. Make cold water in the pot and boil the noodles in water. Every time you boil a pot, you can add cold water appropriately. It is best to cook noodles alternately with cold water and hot water. Specific practices are as follows:

Preparation materials: flour, clear water, fungus, day lily, minced meat, onion, salt, chicken essence, garlic, water starch, pepper, soy sauce and soy sauce.

First, soak the day lily and fungus in advance.

Second, onion, garlic, meat, day lily and fungus are cut into sections for later use.

Third, prepare the right amount of water starch.

Fourth, add corn oil into the pot, add pepper grains in the cold oil, stir fry slightly, and finally remove the pepper grains.

5. Stir-fry minced garlic and onions.

Sixth, stir-fry minced meat.

Seven, add fungus and day lily and stir fry.

Eight, add the right amount of water, and cook over medium heat 10 minute.

Nine, add soy sauce, soy sauce, salt to taste, add water starch to thicken, turn off the fire and add chicken essence. The marinade can be used.

Ten, prepare flour and water.

Eleven, pour the flour into the noodle machine, slowly add water, and press the automatic button.

Twelve, automatically met.

13. Make cold water in the pot and boil the noodles with water. Every time you boil a pot, you can add cold water appropriately. Noodles cooked alternately with cold water and hot water taste better.

Fourteen, cooked noodles, you can take out cold water in summer, and you can directly add halogen seeds in winter and mix well.