Food recipes
Tong Cu Mian (Crispy Noodles with Sugar and Vinegar)
Tong Cu Mian (Crispy Noodles with Sugar and Vinegar) Ingredients: egg substitute, powder oil, olive, salad or cooking sugars, granulated vinegar, distilled Directions: Steam fresh noodles over hot water for 30 seconds...
Tong Cu Mian (Crispy Noodles with Sugar and Vinegar)
Ingredients:
egg substitute, powder
oil, olive, salad or cooking
sugars, granulated
vinegar, distilled
Directions:
Steam fresh noodles over hot water for 30 seconds.
Remove from heat, divide into two sections and set aside.
Heat oil in 8-inch skillet over medium heat.
When hot, carefully place one section of noodles in skillet, twisting noodles into flat, pancake-like shapes.
Pan-fry noodles until golden brown and crispy on both sides.
Remove from heat, and drain on paper towels.
Place sugar and vinegar in separate small serving bowls.
When noodles are cooked, place on platter, cut into sections, and serve with sugar and vinegar.
Ingredients:
egg substitute, powder
oil, olive, salad or cooking
sugars, granulated
vinegar, distilled
Directions:
Steam fresh noodles over hot water for 30 seconds.
Remove from heat, divide into two sections and set aside.
Heat oil in 8-inch skillet over medium heat.
When hot, carefully place one section of noodles in skillet, twisting noodles into flat, pancake-like shapes.
Pan-fry noodles until golden brown and crispy on both sides.
Remove from heat, and drain on paper towels.
Place sugar and vinegar in separate small serving bowls.
When noodles are cooked, place on platter, cut into sections, and serve with sugar and vinegar.