What should Lamian Noodles do to taste good?

Material: Lamian Noodles 300g anchovy10g; 30 grams of kimchi; 3 grams of garlic paste; Sesame oil 10g.

Specific steps:

1, add appropriate amount of rice soup or water into the pot;

2. Add anchovies, pickles, garlic paste, soy sauce and sesame oil to boil;

3. After boiling, continue to cook for five minutes;

4. Take out anchovies and put them in Lamian Noodles;

5. Add a cloth bag and stir while cooking;

6. Sprinkle chopped green onion after cooking.

Lamian Noodles (mbth: Lamian Noodles), also known as Shoumian, Lamian Noodles and Lamian Noodles, is a traditional pasta with unique local flavor in urban and rural areas of northern China. Folklore is famous for Lamian Noodles in Fushan, Shandong Province, and originated from Lamian Noodles in Fushan. Later, it evolved into many famous dishes such as Lamian Noodles in Lanzhou, Lamian Noodles in Shanxi, Lamian Noodles in Henan and Longxu Noodles.

Lamian Noodles can be steamed, boiled, fried, fried and fried, each with its own flavor. Lamian Noodles is very technical, so we must master the correct essentials to make a good Lamian Noodles, that is, the dough should be prevented from dehydration, shaken evenly, rolled evenly, and the pot should be spread out to prevent squatting. Lamian Noodles can also be made into different shapes and varieties according to different tastes and preferences, such as small braces, hollow Lamian Noodles, Lamian Noodles with stuffing, capillary, second fine, wide, Longxu Noodles, flat Lamian Noodles, water Lamian Noodles and so on.