In the past, it was the "local method of processing", but it has been improved, and you can use a small and exquisite handmade mechanical noodle press, the kind made in Shanxi, a hundred dollars or so, and you can buy it in many places in the Northwest.

The noodle is a two-step process to get it right. One is to make the noodles, and the other is to make the soup.

First of all, "and noodles".

And the noodles must be mixed with white and buckwheat, so that the noodles are considered authentic. Of course, you can also use pure white noodles. You must go to the supermarket and buy the buckwheat from Qingyang Huanxian, where the buckwheat is the best buckwheat in China, and it's a favor to the people in the old region, please.

The ratio of buckwheat to white flour is usually one to three, buckwheat one white three. It can also be one to one, half and half. Too much buckwheat and the noodles tend to come down in knots, and care is needed.

A brief description of the method of mixing the noodles: first buckwheat noodles with boiling water into a crumbly dough, then add the white noodles, replaced with cool water with alkali and salt, and finally mix, kneaded into a soft, hard, and moderately hard cake to be used.

And then there's the "soup".

There are two kinds of soup: meat soup and clear soup. The meat soup is made with meat, and the broth is made without meat.

Just a few words about the practice of clear soup: white radish, carrot, tofu, potatoes, squash, cauliflower, a little fungus diced standby, of which the white radish diced carrot diced with boiling water in advance of the fried.

Add a lot of chili powder, anise powder, a little pepper powder, salt during the frying process. Add water into soup. Taste on the heavier side is good.

Before the pot, if you think the soup is not red, you can use the oil to splash the good "chili oil" and then blend into the soup some.

Beat the eggs and pour them into boiling water to make "egg cubes", then fish them into the soup.

A red and fragrant pot of "noodles soup" is made.

It is important to note that the soup should not be allowed to cool, but should be kept in the pot at a certain temperature.

Put the noodles in a bowl and blanch them in the hot soup, then pour them over.

Eat with a little side dish, such as salted leeks and spicy dried radish.