炒揪面
回族喜欢把揪面片煮熟后,再与羊肉或牛肉臊子同炒,并且吃炒揪面时用碟子而不是碗装,这样不易黏结,以保持揪面片的筋韧度。
This article is published by HowToTrip. Sharing and reposting are welcome — please credit the source. Article URL: https://www.howtotrip.net/techan40777