The noodles used for pot cover noodles are "jumping noodles". The so-called "jumping noodles" means putting the kneaded noodles on the chopping board, with the operator sitting at one end of the bamboo pole and the other end fixed on the chopping board. It jumped up and down, like dancing and acrobatics, was repeatedly squeezed into thin dough and cut into noodles with a knife.
The practice of pot cover noodles:
1, put the pot on medium fire, add 250g of clean water, put the shrimp seeds in the pot and boil, after 3min, add the soft sugar, dissolve it, pour in the soy sauce, boil, cool and put it in a container for later use.
2. Put clean water into the pot and boil it. Add noodles according to the quantity required by customers (but each pot does not exceed 15 bowls at most, and each bowl of raw noodles weighs about130g), and cover with a small pot cover. Put the empty bowl on the stove and pour in 250g of soy sauce,100g of cooked lard or sesame oil, 50g of green meat and monosodium glutamate. After the noodle pot is boiled, add some water to make the noodles thoroughly cooked. After boiling, remove the lid and skim off the floating foam, scoop the noodles into the bowl one by one, and pour in the appropriate amount of noodle soup.
3, green cabbage practice: green cabbage is made of various vegetables, divided into raw and cooked. Raw garlic paste, garlic flower and pickles; Cooked vegetables include Chinese cabbage, Ligusticum chuanxiong and green pepper. After washing these vegetables, cook them in boiling water and cut them into shreds or sections.