A, spicy cold noodles cold noodles is one of the many people like delicious, strong noodles, with cucumber silk, taste spicy and refreshing, eat up some flavor. 1, first prepare a cucumber cleaned and removed the ends, and then inserted into the cucumber into a bowl of shredded standby, ready to prepare a small green onion cut into green onion standby, a few garlic flattened, and then cut into the garlic powder, millet pepper cut into a circle, if you can't eat spicy, you can 2, the pot into the right amount of oil, pour some peanut rice, small fire to peanut rice fried to crackling, sheng out to cool, the oil temperature rises splashed into the garlic inside. 3, peanuts after cooling add two spoons of balsamic vinegar, three spoons of soy sauce, a spoonful of salt, a spoonful of sugar, and then into the right amount of chili oil, and finally put a little cooked sesame seeds and mix well. 4, the pot of water boiled, the next into the pasta, noodles boiled to 9 mature on the way, don't cook too soft, cooked and ready, and the pasta is not too soft, and the noodles are not cooked. Do not cook too soft, after cooking, put into the water inside the cool, and then control the water into the bowl. 6, into the sauce, cucumber, cilantro, peanut rice and mix well can be eaten. Second, spinach bashimi bashimi is our Shaanxi specialties, color red, taste sour and delicious, eat up very appetizing, bashimi to be delicious, in addition to noodles, bashimi soup is the most important. 1, pot pour 300 grams of flour, add a spoonful of salt to increase the gluten, and then pour in spinach juice, and then into a smooth dough, cover and wake up for 30 minutes. 2, carrots and bean curbs diced, yellow flowers and fungus. Soak the fungus in advance and cut into pieces, and dice the tofu. 3: Heat a little more oil in a wok and fry the tofu, or in Shaanxi parlance, "kang" it, so that it tastes good enough to eat, and then remove the tofu from the wok until it is golden brown on both sides. 4: Reserve a little oil in the wok and pour in the 2 eggs, then turn the wok quickly to make an egg pancake. The spread of the egg cake first cut into long strips, and then cut into diamond-shaped slices standby. 5, pour oil in the pan, when the oil is hot, first carrots and beans stir-fried, and then into the fungus and cauliflower stir-fried for more than 10 seconds, and finally poured into the tofu stir-fry evenly, add a spoonful of salt, a spoonful of five-spice powder, the right amount of soy sauce, stir-fry evenly can be removed from the pot. 6, the next thing we do is to adjust the bashfulness of the soup, when the oil is hot, put in the ginger stir-frying, add a small bowl of vinegar to boil. Balsamic vinegar boil, and then add the right amount of boiling water, add a bag of three fresh soup ingredients, add 2 spoons of salt, and then two large spoons of bashful meat, first give him a good mix, bashful meat is the soul of this soup, so it must not be less, and then add a spoonful of sugar to brighten up the flavor of a spoonful of oil splash hot pepper to increase the color and lustre, stir evenly after turning off the heat and standby. 7, this time the noodle is also awake well, simply knead a few times, knead round and press the flat, the kneaded noodle to give it a big roll. The dough should be rolled out into a large round cake. Roll it out as thin as possible, roll out the pastry, roll it out, sprinkle the surface with dry flour, then fold the face up, continue to sprinkle flour, fold it up, and finally cut it into noodles, thickness according to your own preference. 8, the water boiled into the noodles, the noodle is relatively thin, can be fished out when it cools down, inside the noodles, first scooped up a bit of soup, and then the soup and then pour it back into the pot, so that the noodles will be flavorful to be tasty, and then put a bit of fried vegetables, and then scooped up the noodles. Then put some fried vegetables, and then ladle on the soup can be, on the table before sprinkling the egg skin, and then some chopped chives can be enjoyed. Third, fried noodles fried noodles may be the most common in the north, one of the favorite noodles, each local fried noodles are different, especially in Beijing and Tianjin area of the fried noodles especially elaborate, but the family version of the fried sauce does not need to be how complex, simple and delicious on the line. The main ingredients: pork chopped scallions, ginger, tofu, sweet noodle sauce, soybean paste, mushrooms 1, chopped pork directly into the meat froth with a meat processor, tofu cut into small dices, mushrooms cleaned and also cut into small dices. 2, hot pan into the right amount of oil, hot oil into the minced meat stir-fry until browned, and then add minced scallions and ginger, and a little bit of wine to fishy, stir-fry for a few seconds to add the chopped mushroom dices and diced tofu, stir-fry for a few moments. 3, the meat is not a good choice, but the meat is not a good choice. Next, add a bag of sweet noodle sauce (180g), then a bag of soybean paste (170g) and stir-fry the sauce and meat mixture well. Add two spoons of salt, a spoonful of soy sauce, a small spoonful of sugar, the sauce stirred evenly, and then cover the pot, simmer for 5 minutes, 4, time is up, you can turn off the fire out of the 5, the water boiled into the noodles, and then cook the noodles, you can cook their favorite vegetables, and then fish into a bowl, put on the frying sauce, like to eat spicy, you can come to a spoonful of oil splash spices, mix evenly on the open eat.