Roasted qingke barley flour is Tibetian person eating is, raw material is highland barley, edible adds a few ghee and hot water smooth, water quantity is little, can become a group with hand group can, make staple food normally
In one's childhood the chow mien of grandmother home it is to use wheaten flour to fry ripe, add a few candy, when eating, with boiled water tone becomes paste, do not have a meal bit when hungry, this can treat as mug-up. Grandmother home (coordinate is northeast but grandmother is Shandong person) chow mien unlike oily chow mien, do not put oil, need small fire to fry flour slowly only sweet, wheat fragrance is particularly dependable, developed a bowl, still be that flavour.
Unlike tea-oil tree, oily chow mien, my friend (coordinate Shanxi) it is good to say she can be fried in one's childhood add candy to work so eat, the child is mutual gush flour. . . I am done not have in one's childhood
With makings
| Wheaten flour | 100g |
| Brown sugar or white sugar | 30g |
Chow mien practice
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In the bowl that flour puts anhydrous not to have oil (the wholemeal of the old breed wheat that I use color is so deeper) small fire heats, break up ceaselessly fry to color more apparent than giving birth to flour hair fizzles out, aroma comes out, this moment if boiler overheat can involve fire to prevent to fry paste, fry divide evenly continue to firing again it is OK to be fried, attention, small fire breaks up ceaselessly fry.
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Cool join candy to mix divide evenly, of course you also eatable moment is added in the bowl directly. When rushing, a bowl small, the flour that 10g has fried + 3g candy.
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Add 20g first cool leave in vain or clean water is smooth
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Divide evenly of agitate of rejoin 80g boiled water can. This sugar volume is small sweet, like a bit sweeter can add candy according to taste.
