"What do you mean by eating rice?" Someone would ask me every time I hold a big bowl of noodles and drink noodles.

This sentence is a sentence I have often heard in the South for 20 years, and it is also the first Cantonese sentence I learned.

How fragrant are noodles?

In our east Henan province, you can tell by walking around the village during lunch.

Everyone came out with bowls of noodles.

If you see a man eating a dry steamed bun instead of drinking noodles, don't be surprised. No need to ask, it must be his wife who has returned to her parents' home.

The same goes for greeting each other: What are you eating, what noodles?

Henan noodles are delicious and there are many ways to make them.

Let’s not talk about the braised noodles that people all over the country know. The commonly eaten soup noodles can be made in more than ten ways. Today we will talk about soy pot noodles, shredded radish noodles, sesame leaf noodles, and homemade garlic sauce noodles.

How to make it and see which one you like to eat the most: Soy Pot Noodles 1. Ingredients: soybean sprouts, celery segments, lean pork, Chinese cabbage, freshly rolled noodles. What kind of vegetables are put in the Soy Pot Noodles can be decided according to the season or your own taste.

Put whatever food you want to eat.

I am picking out a few common items to buy.

Use freshly rolled noodles to make the noodles taste better when rolled by your own hands.

Sprinkle some flour on the noodles and the soup will be thicker and more delicious.

Buy some hind leg meat in the supermarket and cut it into shreds. The pork belly can also be more fragrant.

Wash the celery and soybean sprouts, and cut the bok choy into chunks and discard them as they are not tasty.

2. First stir-fry the shredded pork until the aroma comes out. It is best to slide the pan first and then stir-fry otherwise it will stick to the pan. After smelling the aroma of the meat, add chopped green onion, ginger slices, and a little dark soy sauce to stir-fry evenly. Add

Boil celery and soybean sprouts over high heat to release their fragrance.

Then add water along the edge of the pot. A bowl and a half of water per person is enough. If you have a large appetite, you can add more water.

Add salt, chicken powder, pepper, thirteen spices, and light soy sauce to taste. The noodle soup should be slightly salty so that the cooked noodles will be moderately salty.

Cover the pot and bring the soup to a boil over high heat, then put the noodles into the pot. Use chopsticks to remove the noodles when they are out of the pot to prevent them from sticking to the pot.

The noodles are cooked when they are all floating. At this time, put the cabbage into the pot. As soon as the cabbage becomes soft (as I say in Henan: the cabbage collapses), pour in the sesame sesame oil and you can serve the noodles.

He piled grain at the base of the wall, took out the garlic from his pocket, kneaded the garlic and sucked the noodles, and several people sprayed it again, which made them very happy. Not to mention how beautiful it was during this little life.

Shredded radish noodles This year's fresh radishes have just arrived. Look at the radishes I grow in the yard. They are all big and juicy.

Don’t worry about me when you’re done eating. In the morning, you can stew radish vermicelli with white steamed buns. At noon, you can have a thick bowl of radish noodle soup, which will keep you going throughout the day.

1. Wash and shred the radish, then chop some green onions, green onions and ginger slices for frying.

Let's marinate the chopped green onions to bring out the flavor, add salt, MSG, chicken powder, pepper, thirteen spices, and finely ground sesame oil and mix them evenly. This not only adds flavor to the chopped green onions, but also adjusts the flavor of the noodle soup.

When making shredded radish noodles, hand-rolled noodles taste better. I didn’t have time to buy them now.

Sprinkle more flour on the noodles so that the noodle soup is thick and mushy and delicious. If you don't sprinkle the noodles, the soup will be thin and watery, with no texture and taste.

The noodles are too long, shorten them.

Sprinkle the cut shredded radish with a little salt and marinate it. It is best to drain the water. Wrap it with a distilled cloth and squeeze out the water. Then sprinkle with flour so that each shredded radish is covered with flour.

2. Before frying the shredded radish, you must slide the pan first or it will stick easily. After sliding the pan, pour out the hot oil, add cold oil, and evenly spread the shredded radish inside.

Pour some oil along the edge of the pan, do not stir or shake the pan, and fry slowly over medium-low heat.

After the surface is set, peel off the shredded radish inside and fry until fragrant. The color and flavor will come out while frying. Add the chopped green onion and ginger slices and fry them together until fragrant.

Fry the shredded radish until each one is golden and fragrant, then pour it out.