Soda water: 1 teaspoon

Lean meat? :300

Drying in vain: 3 tablets

Shanghai Green: 3.

Chinese cabbage? : 5 tablets

Flour: 300

Water: 180

Tofu foam: 6 pieces

Tomatoes? : 1

condiments

Scallion: the right amount

Soy sauce: moderate amount

Salt: the right amount

T: Right amount.

Specific steps

first step

1. Mix the dough materials and knead into smooth dough 15 minutes or more.

Second step

2. After curing, continue kneading until such cracks are seen on the surface, continue curing for 15 minutes, and repeat this for 3-4 times, and finally cure for more than 20 minutes.

Third step

3. The baked dough does not need to be kneaded too much, and it is very plastic. Just knead it a little and roll it into 3 ~ 5 mm thick noodles. ..

Fourth step

4. Sprinkle flour to prevent sticking, fold it and cut it into 2cm wide noodles, which can be thicker because it needs stretching.

Step five

5. Take a noodle, grab both ends with your hands, gently stretch it to both sides, and stick dry flour on it.

Step 6

6. Roll out all the noodles in turn

Step 7

7. Slice lean meat and pour in soy sauce for later use.

Step 8

8. Cut the cabbage into small pieces and slice it in white for later use.

Step 9

9. Dice tomatoes and tofu. Put it aside.

Step 10

10. Hot pot cooling oil

Step 1 1

1 1. Stir-fried shallots are fragrant.

Step 12

12. Stir-fry pork slices to prevent discoloration

Step 13

13. Stir-fry the dried rice and add two teaspoons of sugar.

Step 14

14. Add tomatoes and stir-fry until the tomatoes become soup.

Step 15

15. Add Chinese cabbage and stir-fry until the cabbage is soft.

Step 16

16. Add 600g of water, add tofu and boil.

Step 17

17. after stewing for 5 minutes, add Shanghai green, add appropriate amount of salt, and turn off the fire after one minute, and the soup will be ready.

Step 18

18. Cook noodles.

Step 19

19. Take out the noodles and pour in the soup. If you are afraid of heat in summer, you can take out the noodles and air them first.

Cooking tips