Ingredients: lean meat 150g, half a mustard tuber, 2 onions, half a tablespoon of cooking wine, half a tablespoon of soy sauce and half a tablespoon of wet starch as appropriate in Lamian Noodles. Methods: 1. Shred lean meat, add seasoning, marinate for 10 minute, soak pickled mustard tuber in water for 20 minutes after shredding to remove salty taste. Cut the onion into chopped green onion. 2. Stir-fry shredded pork with 3 tbsp oil, then add shredded pork with mustard tuber and stir-fry. Stir well and serve. 3. Boil another half pot of water and add noodles to cook. 4. Put the seasoning into the noodle bowl, add the noodles, spread a little fried shredded mustard and sprinkle with a little chopped green onion. Tip: There are two kinds of mustard tuber: old mustard tuber and tender mustard tuber. The old mustard tuber is salty and fragrant, so soak it in water before frying. Tender mustard tuber is not salty. Just wash it and put it in the same frying pan, but don't season it to avoid being too salty. Second, Huimian Noodles, Henan

Ingredients: sheep bones (the best are sheep spine and leg bones), lamb leg meat, vermicelli, day lily, coriander, shredded bean curd, kelp (or fungus), quail eggs and flour.

Ingredients: star anise, aniseed, tsaoko, fennel, salt, monosodium glutamate and sesame oil (called "sesame oil" in the south)

Exercise:

(a), soup, cook the meat.

1. Cut the mutton into large pieces, wash the mutton and sheep bones with clear water, soak them in clear water for about 1 hour, take them out and rinse them.

2. Illicium verum, Illicium verum, Amomum tsaoko and fennel are wrapped together with gauze to make a seasoning bag.

3. Fill the pot with water, add mutton and sheep bones, boil over high fire, skim the floating foam, add seasoning bag, simmer for 2-3 hours until the mutton is soft and rotten, take out the seasoning bag, season with salt, and let it cool for later use.

(2) making dough blank

1. Add a spoonful of salt to the flour, mix well, add water slowly, knead into a dough with moderate hardness, cover with plastic wrap and wake for 20 minutes. Then knead it for 10 minute, then cover it with plastic wrap and wake it up for 20 minutes. Repeat 3-4 times.

2. Knead the kneaded dough into thick strips, divide them into ingredients, roll each ingredient into rectangular dough pieces with a thickness of about 1 cm, spread salad oil on the dough pieces, cover them with plastic wrap, and wake them for 20 minutes.

(3), prepare ingredients

1. The vermicelli is soft.

2. Wash coriander and cut into sections.

3. Soak the day lily and fungus, and tear the fungus into small flowers.

4. Wash and shred kelp after soaking.

5. Peel the cooked quail eggs.

6. Cut mutton.

(4) After all the above procedures are completed, the noodles can be fished out and cooked.

1. Put the cooked mutton soup into the pot. After boiling, add mutton slices, day lily, fungus, kelp and shredded tofu in turn and stir well.

2. Open the pot again and start Lamian Noodles. Take a piece of dough, pinch both ends with both hands and gently stretch. Stretch the dough into noodles with a width of about 1 cm and put them in the pot. Repeat this action and all the dough pieces will be put into the pot. Add vermicelli after the pot is boiled and season with salt. Noodles can be cooked and seasoned with sugar, garlic and Chili sauce.

Third, braised beef noodles

Raw materials: 500g beef, 500g noodles, 250g Chinese cabbage, 10 glass of water, 4 shallots, 2 pieces of ginger, 8 pieces of garlic, 4 pieces of star anise and pepper1; 1 cup soy sauce, 6 cups of water, 1 tablespoon wine, 1 tablespoon spicy bean paste, a little sesame oil.

Exercise:

1. Wash beef, cut into pieces, and blanch the blood.

2. Stir-fry onion, ginger, onion, star anise, pepper and beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine and 1 tablespoon of spicy bean paste, and cook for about 1 hour on medium fire.

3. Boil the water, take out the cooked noodles, and then blanch the cabbage.

4. Put some sesame oil, chopped green onion, beef soup, noodles, vegetables and beef in the bowl.

Fourth, Dandan Noodles.

Ingredients: 200g of noodles, 400g of pork stuffing, sprouts 1 00g, 25g of chopped green onion, Jiang Mo10g, garlic10g, chili noodles1.5g, sesame paste10g, etc.

Seasoning: soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper noodles, lard and sesame oil.

Chongqing Hua Fei Xiang mian method:

1. When the pan is hot, pour the pork stuffing and stir fry for later use.

2. Stir-fry onion, ginger and garlic with lard, then stir-fry Chili noodles, sprouts and minced meat, add cooking wine, soy sauce, soy sauce and rice vinegar, order a little stock, and add sesame sauce and pepper noodles when taking out.

3. Cook the noodles in a pot, take them out and put them in a bowl. The rapeseed is ripe and ready for use.