400g of flour, 50ml of clear water, 200g of mutton, celery 1 piece, tomato 1 piece, half of cabbage, pepper 1 piece, half of onion and a little ginger.

Seasoning:

5 grams of salt, 3 grams of pepper, 2 grams of chicken essence and a little vinegar.

production process

1. Add 1 salt to the flour with clear water (depending on the hardness) to form a smooth and soft dough, and wrap it with plastic wrap for 20 minutes.

2. Wash and slice mutton.

3. Wash vegetables, peel them, remove seeds and cut them into pieces of similar size.

4, the hot pot is cold, first the mutton is slippery and discolored, and the oil is drained.

5. Leave the bottom oil under the onion, ginger and rice until fragrant, stir-fry the vegetables, and then add the mutton and seasoning to taste.

6. Take a clean pot to make water.

7. Dish the dough into liquid medicine, brush it with oil and wake up.

8. When the water boils, pull the noodles into fine noodles and cook them directly in the pot.

9. Take out the cooked noodles and put them on a big plate, and pour in the fried dishes.

China Recipe Network Tip:

1. If you know Lamian Noodles, you can go directly to Lamian Noodles, which saves the trouble of pulling one by one.

2. If you like noodles that are too cold, first pass the water and then put it on the plate.

3. After pouring in the cooking, you can drop a few drops of sesame oil, which is more fragrant.

4. There are many varieties of vegetables, and how much to put can be determined according to your family's appetite.

5. I forgot to put ketchup when cooking! Just put 2 tablespoons by yourself.

6. I made two flavors (to take care of people who don't eat celery and cumin), so there are more varieties of vegetables.