It should be a typo
It's either a pirated copy or Tudou wrote it wrong himself
It should be Baobu,
Yunyun left it for him before this footwork
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How to prepare Fengxiang Buckwheat Noodles
Fengxiang Chengguan City Middle School, Fengxiang Tianjiazhuang County Middle School, Shaanxi Fengxiang County Middle School, Fengxiang County Tangcun Middle School
West Street High School of Fengxiang County, Rulin Middle School of Fengxiang County, Zijing Middle School of Fengxiang County, Shijiaying Middle School of Fengxiang County,
county high schoolof Qishan, Fengxiang Town No. 1 Middle School Chencun, Fengxiang Chencun County No. 2 Town Middle School, Fengxiang Town No. 1 Middle School Hengshui, Fengxiang Hengshui Town No. 2 Middle School, Hengshui Town No. 2 Middle School Fengxiang Zhifang, Fengxiang Biaojiao Town Middle School,
Fengxiang Liulin Town Middle School, Fengxiang Middle School of Yinjiajia County, Guodian Town Middle School of Fengxiang County, Fanjiazhai Middle School in Fengxiang County
Hanfeng Middle School in Fengxiang County, Jingcun Middle School in Fengxiang County, Southern Command Middle School in Fengxiang County, Miganqiao Town Middle School Fengxiang County School
Fengxiang County, Fengxiang County Middle School, Guowang Town Middle School in Fengxiang County, Changqing Town in Fengxiang County, Tangcun County High School in Fengxiang County
< p>Guanzhong Tool Factory Children's School in Fengxiang County.Preparation method
1. Add purified water (2.5 kilograms in spring and 3 kilograms in winter) to buckwheat noodles, purified lime water, eggs and soy flour and knead them evenly until cooked. Knead the buckwheat dough into strips, put it in a hole press, insert the press rod and squeeze it. The noodles will be taken out of the small holes, cut and put into the pot and cooked.
2. Seasonings in the bowl (based on 50 bowls, the same below): 750g white soy sauce, 750g red oil, 12g MSG, 25g pepper noodles, 250g sprouts soy, 150 g chopped green onion, 7.5. kilograms of fresh soup.
3. Homemade beef stuffing: (1) Ingredients: 2 kg beef (net), 500 g boiled bamboo shoots, 1,000 celery stalks, 250 g Pixian watercress, 50 g tempeh, 10 g Gram chili noodles, 100 g white soybeans. sauce, 10g minced ginger, 50g vcooking oil, 600g of vegetable oil, 15g of Sichuan salt.
(2) Remove the tendons from the beef and cut it into mung bean-sized particles, add salt (10 grams) and mix well. Wash the celery and cut it into 0.6 cm long pieces. Add salt (5 grams) to taste and remove the astringent water. Cut the bamboo shoots into pieces with large green spots, boil them in boiling water, rinse and drain. Cut the watercress and tempeh into small pieces and fry them with oil (100 g) until crispy.
(3) Wash the wok and put it on high heat. Add vegetable oil (500 g) and cook until cooked. Add the meat cubes and minced ginger and stir-fry until fragrant. . Add the oil, add the bamboo shoots and seasonings and stir-fry until fragrant, color, add the celery, make itsuter evenly and serve.
4. Pork filling: (1) Ingredients: 3 kilograms of fatty and lean meat, 850 grams of magnolia slices, 250 grams of white soy sauce, 40 grams of Sichuan salt, 100 grams of sweet sauce, 50 grams of cooking wine , 500g oil mixture, 5 grams of pepper noodles, 3 grams of MSG.
(2) Cut the pork and magnolia slices evenly into fingernail-sized pieces. Clean the wok and put it over high heat. Add oil and sauté the meat slices until cooked. Add all the ingredients and stir-fry evenly. Add the fresh soup to reduce the juice and put it in the pot.
How to eat: Mix seasonings in the bowl, add fresh soup, add buckwheat noodles and garnish with saozi.
Ingredients: buckwheat noodles, mutton, potatoes , coriander, refined salt, MSG, soy sauce, red oil,vegetable oil.
Preparation method: Knead the buckwheat noodles into a dough, squeeze it into thin strips with a glutinous rice ball, and put it in the pot. After cooking, pour it into a large bowl and garnish it with stir-fried vegetables made from diced mutton, diced potatoes and other ingredients.
Features: tough and refreshing, spicy and slightly sour.
Buckwheat noodles - how to eat
There are two ways to eat buckwheat noodles, one is to eat them hot and the other is to eat them cold.
It is generally enjoyed cold in summer, with refined salt, balsamic vinegar, mustard, garlic juice, sesame sauce and red pepper oil. Sometimes the chef adds a little more mustard, and when he eats it with it. chopsticks, he can't help but tremble all over. It's so good Like the seven orifices and the six gods, it's a good thing forrelieve summer heat.
It is mainly eaten hot in winter. Pour the hot glutinous rice and bone soup into the bowl of glutinous rice, then sprinkle with pepper and coriander