Hello everyone, still my dark cooking version of instant noodles. It is still a person who does not like spicy food to introduce a certain Chongqing noodles. The following is the Baijia red oil burning noodles with degreasing and deodorizing soy products, and mixed with blanched spinach for cooking code👇

I have written about other soy products before and I am too lazy to write about them, so I will talk about this casserole tofu. Very traditional dried bean curd, firm, chewy and tasty. But it is thinner than that of beef and sheep, plus the seasoning is stronger and more flavorful. The taste is the most recommended, but don't expect too strong garlic flavor… is salty, not very spicy, The aroma is heavy, fresh and rich in flavor. If the taste is too salty, you can try this.

This noodle cake still has the feeling of potato flour, translucent and elastic, plus slippery, which has always been my favorite taste. Of course, it is wider and thinner than A, and it is probably about 7mm wide after foaming.

The seasoning is still spicy in the sauce, salty in the powder, and a little dried chopped green onion in it. It should not be more delicious. The chili is very fragrant, not dead spicy, but the kind with fragrance, plus the umami of the powder bag. Another package of black olives was given in the package or what? It's the black thing in the middle… I don’t know much so I just ate it, and I don’t know if it’s right. Because this vegetable oil is relatively large, I decanted the oil as much as possible, and then added it to the noodles. The taste doesn't seem to be very strong, but it has some pickle-specific aroma. After this bowl is mixed together, the layers of flavors almost burst into the mouth when entering the mouth, complementing the various tastes of the noodles and side dishes, which is beyond description.