Composition:

Flour, Chili noodles, green onions, ginger, garlic, soy sauce, mature vinegar.

Operating steps:

1. First, put the flour into a clean basin, pour cold water in the middle, slowly stir the flour into a floccule with chopsticks, add salt to make the dough stronger, and then add a proper amount of water until all the flour is mixed evenly.

2. The standard of kneading dough is "three lights". The surface light, basin light and dough do not touch hands, then cover with a layer of plastic wrap and wake up for 30 minutes.

3. Then take out the dough, knead it into strips, and evenly divide the dough into small portions.

4. Prepare a flat plate, brush it with oil, put it in, brush it with oil evenly, cover it with plastic wrap and wake it up for one hour.

At this point, you will find that the dough is soft to take out. Roll a small dose into a cow's tongue and press two marks with a rolling pin.

6. Hold both ends of the dough by hand, stretch it, constantly beat the chopping board in the middle to make it longer, and then tear it from the imprint.

7. Add water to the pot and bring it to a boil. Cook Lamian Noodles, pick it up and plate it.

8. Prepare chopped green onion, Jiang Mo, minced garlic and chili noodles, put them on the noodles, heat them, pour the oil on the chili noodles, add soy sauce and aged vinegar, and stir them evenly with chopsticks.