Ingredients: pork belly, mushrooms, yellow flowers, fungus and Tricholoma.

Accessories: eggs, handmade noodles

Seasoning: onion, ginger, garlic, pepper, starch, chicken essence, salt, soy sauce and sesame oil.

Practice:

1, Lentinus edodes, yellow flowers, auricularia auricula and Tricholoma, soak in hot water to make them bloom, after washing, do not pour off the water of the mushrooms, filter them out and use them for halogenation;

2. Take a soup pot and add pork belly with onion and ginger, cook and slice, put the sliced mushrooms together with yellow flowers, auricularia auricula and Tricholoma into the pot, add cook the meat soup and water with mushrooms for 20 minutes, add salt, chicken essence, soy sauce and seasoning, thicken, then add the broken eggs, take them out and pour them into the soup pot, and the brine is ready;

3. Take a wok, add some sesame oil, salad oil and a few peppers, add minced garlic, and pour the fried incense on the prepared brine.

4, boiled noodles can be marinated.

Features: It is also a meal and a dish, a famous food with Beijing flavor, a favorite of ordinary people, and a must for the New Year.

Yangchun noodles:

Also known as smooth surface. Folk customs call October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this noodle sold for ten pence per bowl, so it was called Yangchun noodle. Noodles with scallion oil in kai yang, also known as noodles with seaweed and scallion oil. Stir-fried scallion oil and thoroughly cooked dried seaweed (Shanghainese called kai yang) with cooked noodles. The noodles are tough and smooth, the dried seaweed is soft and delicious, and the onion oil is fragrant. 1945 years later, there was a vendor named Chen in Chenghuang Temple who used the daily method in his hometown in northern Jiangsu to cook scallion oil for mixing noodles. The onion fragrance is rich and unique, and it is very popular and has been passed down to this day.

The method of noodles with gravy with tomatoes:

1. Put the eggs in a container and mix well;

2. Cut the tomatoes into pieces;

3. Put a little oil in the pot. After the oil is hot, add the eggs and stir-fry (golden yellow);

4. Add tomatoes, stir fry a few times, and then pour water (two bowls);

5. After boiling for ten minutes, add salt and monosodium glutamate, and then take out the pot;

6. vermicelli (hand-dried noodles are the best), and after cooking, rinse with cold water;

7. Put the noodles in a bowl and pour tomato and egg marinade on it.

Large noodles:

First, use oolong head, celery, fungus, yellow flower, dried bean curd, meat, meatballs and splint meat to cut into large pieces or slices, stir-fry them into minced meat without soup, and pour in thick paste sauce. Then use wheat flour to pull the noodles, the width of which is more than two centimeters. Cook the noodles, fish them into a big bowl, pour the seeds of SAO, and add seasonings such as oil, spicy seeds, vinegar and salt to make the noodles. If you don't put meat in the scorpion, you will get vegetarian noodles. It is characterized by a wide face, a big waist, a big bowl, and a thick scorpion. It is closely adhered to noodles and tastes delicious, which fully reflects the rough and unrestrained character of the northwest people.

In fact, you can make all kinds of meat or vegetable marinades according to your own taste, and then pour them on the cooked noodles.