Chinese Food
Stir fried noodles in northern Shanxi
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Not rotten comes from a dialect in Northwest Shanxi. The main idea is to stir. In practice, potatoes can be replaced by celery leaves, beans cut into pieces, or yuqianer and Huaihua flowers in spring. The flour I use here can be replaced by naked oats flour. It will be another taste. I used the most common traditional method that most people could accept. Potatoes and white noodles.
Cooking ingredients
Cooking Steps
Step1:Peeled potatoes for us
Step2:Insert sheet (or wire) with plugboar
Step3:I used two cups of flour as shown in the picture. A cup of flour has been poured into the basin. Prepare to mix it and then pour in the other half of the flour
Step4:Mix noodles with your hands. No water. Just use the water of the potato itself. No salt, either. I'll put salt when I stir fry.
Step5:All of them are not rotten. Steam for 15 minutes.
Step6:The steam doesn't rot. Pour into a large basin. Shake. Let cool.
Step7:Put oil in the pot. This dish will taste better if it's a little more. Heat the oil. Put the onion. The fragrance will not rot. stir fry for a while. Sprinkle the salt. Put out the pot. Sprinkle salt before leaving the pot to prevent excessive salt intake. It can also keep the iodine in salt from being lost.
Step8:It's out of the pot. Add some cold dishes or stir fry. The taste is waxy and soft. It's easy to digest. I hope you like it.
Cooking tips:It's going to crumble when it's not rotten and steamed. It's very neat to dry and fry. The proportion of flour and potato shreds is not well controlled. It is necessary to sprinkle some flour and mix it with flour. In this way, it is not easy to see that the dry dough will affect the taste of dishes.
