1, Practice 1:

Materials: golden ears (for soup base), vegetarian meatballs (for soup base), red dates (for soup base), small shiitake mushrooms (for soup base), green bean curd, carrots, flour, sugar, salt.

First, make the soup base: put the processed golden ears, vegetarian meatballs, red dates and small shiitake mushrooms together in a pressure cooker, add water and simmer for 30 minutes. (Or simmer in a casserole for 1.5 hours on high heat then low heat)

While the soup is still simmering, start mixing and kneading the noodles.

Roll the noodles into a slightly thicker sheet and cut into two-finger wide strips, being careful not to cut them off, keeping the bowl just one whole strip. Sprinkle with flour to prevent sticking and set aside.

Break the green string beans into pieces and cut the carrots into fancy pieces, blanch them in water with salt and oil until slightly soft, and put them in cold water to keep them raw and crunchy.

Season the soup with salt when it comes out of the pot.

Put down the noodles.

Place the soup base in a large bowl, scoop up the noodles and add them, arrange the soup mix with the green bean curd and carrot. Add a spoonful of spicy oil if you want it spicy.

2, practice two:

Purple amaranth washed and drained, pot of boiling water, not too much, put the amaranth into a little bit of scalding can turn off the fire. At this time the water in the pot is already magenta, but the color is slightly lighter, after cooling, you can directly take the water 100g and noodles, or, fish out the purple amaranth, put into a little cold water, squeeze the purple amaranth, this time the extrusion of the water is very dark, take this water to make the noodles more beautiful.

Add 100g of purple amaranth juice to 230g of flour, add 3g of salt (you can also leave it out) and knead thoroughly to form a very stiff dough. Put it into a plastic bag to molten for at least 30 minutes, or 1 hour, in between you can take it out and knead again.

Roll out the dough to a thickness of less than 2mm, then fold over and cut. Dust the dough with dry flour to prevent it from sticking when rolling and folding. If the panel is not big enough, you need to divide the dough into two pieces before rolling, and work separately.

Shake the rolled out noodles and add a little dry flour or cornstarch to prevent sticking. Boil water into the noodles and cook for two open pots. If you don't eat them directly, you can divide them into portions and put them in a bag and freeze them directly.

3, practice three:

Main ingredients: 400 grams of raw thin noodles, 100 grams of lean pork, 100 grams of fresh shrimp.

Accessories: 10 grams of mushrooms in water, 1 egg, 20 grams of yellow cauliflower in water.

Seasoning: 30 grams of cooked lard, 5 grams of refined salt, 20 grams of wet starch, 800 grams of broth, 6 grams of monosodium glutamate (MSG), 3 grams of green onion, ginger, garlic, sesame oil, oil onion, pepper.

Cut the lean pork into shreds, mushrooms into shreds, eggs knocked into a bowl and beaten.

Frying pan on a high flame, scooped into the cooked lard hot, under the onion, ginger, garlic stir-fried, and under the shredded meat, shrimp, mushrooms, cauliflower slightly stir-fried, into the meat broth boiled. Under the monosodium glutamate, refined salt, with wet starch into a marinade after adding the egg can be.

Frying pan on a high flame, add water to boil, put cooked noodles blanch hot, loaded into the soup bowl, dripping with good marinade, sprinkled with sesame oil, green onions, pepper can be.