Buckwheat noodles are a Han snack in Dingbian and Jingbian, Shaanxi. Mix the buckwheat noodles with water, and roll them out with your fists into a three-centimeter-thick dough. Cut them into cubes the size of your little finger. Use your thumbs to push them one by one toward the footing to form lumps. Put them into the pot and cook them before pouring the mutton sautee on top. The soup, plus seasonings, becomes a soft, smooth, delicious local flavor delicacy.

Ingredients: ordinary flour, buckwheat flour, water, salt, carrots, potatoes, mushrooms, black fungus, yellow flowers, tofu, tomatoes, Chinese cabbage, five-spice powder, light soy sauce, onions, ginger, stock

Method:

1. Put ordinary flour and buckwheat flour into a basin at a ratio of 2:1, and stir evenly with chopsticks;

2. Add an appropriate amount of water, Stir with chopsticks to form a snowflake-like dough;

3. Knead it with your hands to form a smooth dough, cover with a damp cloth (or plastic wrap) and let it sit for 20 minutes;

4. Place the good dough on the chopping board, press it into a round cake shape with your hands, and use a rolling pin to roll it into a round piece of about 6 mm;

5. Cut it into long strips with a knife, and then cut it into small pieces of equal size. Ding;

6. Sprinkle a layer of flour on a clean dustpan, gently knead the cut dough, and a patterned dough will be ready;

7. Wash all the side dishes, cut them into small cubes, add oil to the pot, add onion and ginger and sauté until fragrant, then pour in the diced vegetables in order according to their maturity;

8. Add light soy sauce, five-spice powder, and stock. , cover the pot and simmer until cooked;

9. At the same time, take another pot, add boiling water, put in Getuo and cook, remove and pour into side dishes, cook for a while to allow the flavors to blend. It's ready to eat.