The marinated noodles are meaty. Some with meat are also not delicious. Henan cuisine pays attention to the five flavors and highlights the thick incense characters.
Simple ingredients: tofu, Shanghai green, cauliflower, noodles
Ingredients: allspice, salt, soy sauce, soy sauce
Preparation: Tofu washed and air-washed water over oil and lightly fried. Oil temperature 7 hot, fry for 30 seconds to fish out the oil control, set aside. Shanghai green cut section wash clean water control, cauliflower break small pieces wash clean water control. Put the oil up the pan, the oil temperature is 70% hot, put a small amount of water to fry the soft five-spice powder, and the sea green stir-fry soft tofu turn over a little salt slightly reborn smoked soy sauce seasoning. Pour three large bowls of water and cook for 3 minutes.
The cage and water noodle strips are evenly spread to leave a small hole in the middle of the grate for oil brushing. Steam for 20 minutes. Place the noodles in a clean bowl. First, put the vegetables into the mix, then slowly mix while pouring the soup and mixing well and steaming for 10 minutes. Serve in the tray. It's not meat that's better than meat.