Ancestral dry noodles recipe! -

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1. And face: flour, salt and alkali to join in a ratio of 250:2:1, alkaline water stored before use of the day, the noodles diameter of 1.5 to 1.6 mm. 2. Whisk surface: dust surface to use pot,[link widoczny dla zalogowanych], the fire, each below 2 kg, boiling, add the raw water, flip up and down with long chopsticks to prevent the noodles into the group. Cover and then boil until the noodles appear transparent texture, that is, eight mature serve. Drain the raw water a quick shower, topped with mature oil mixed with the board on file sharing open. Generally 1.5 to 25 kg 2 kg of surface lea[link widoczny dla zalogowanych]ng oil. 3. Tangmian: Water boiling, with a surface skimmer Sheng scalding in boiling water back and forth several times, to be cooked quickly in a bowl of boiling. 4. Ingredients: Shanghao soy sauce 10 grams, 4 grams of vinegar, pepper, 0.5 g, 0.5 g monosodium glutamate, sesame 15 to 18 grams,[link widoczny dla zalogowanych],[link widoczny dla zalogowanych], 5 grams of small sesame oil, red sauce Luo Boding each 4 grams, 5 grams chives In addition, soy sauce according to the ratio of 50:1 integrated into soft white sugar. 5. Sesame production: white or yellow sesame sesame seeds over medium heat fry, stir-fry until fragrant, crisp taste when the pot, and then blender, stone ground into sesame. Finally,[link widoczny dla zalogowanych], add the sesame sesame oil into a small four.

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