Make a bowl of longevity noodles for your mother on Mother's Day. A complete list of 30 noodles recipes, worth collecting. May all the children in the world who love their mothers use your sincerity to let the hard-working mothers have some happiness before they grow old and before they can still have memories.

A chance to enjoy the delicious food you served her.

Today, we use a simple and unpretentious way to express our respect for our mother: make a bowl of longevity noodles for her.

A collection of 60 noodle recipes has been selected for everyone. It’s easy for even beginners who don’t know how to cook to learn. It’s worth collecting!

1. Ingredients for shaved noodles: flour, tomatoes, potatoes, eggs, chopped green onions, green vegetables, minced meat, salt, vinegar, soy sauce.

Method: 1. Take appropriate amount of flour and mix with water.

2. When the dough is almost done, cover it with a damp cloth and set it aside to rest for ten to twenty minutes.

3. When the noodles are almost awake, start preparing the soup.

Cut the tomatoes into cubes, slice the potatoes, and cook them together in a pot with cold water.

4. Take out the woke noodles and continue kneading them, then put them in the microwave to heat for 10-20 seconds.

Remember to heat both sides.

5. After the soup boils, slice the noodles inside.

Knead the dough into a ridged shape, and you need to work quickly to make it into a sheet.

6. Add salt, vinegar and soy sauce to the soup to taste.

You can also add eggs, vegetables, minced meat and chopped green onions.

Caicai reminder: The technical requirements for kneading and cutting noodles are relatively high. Water should be added in small amounts many times and the noodles should be broken into pieces as much as possible to make it easier to estimate whether enough water has been added.

Be careful not to mix all the loose powder with water, otherwise the dough will be too sticky and cannot be cut.

When the ratio of dough to dry flour is about 1:1, you can stop adding water and start kneading the dough. 2. Preparation of Old Beijing Zhajiang Noodles: 1. Take 3 pounds of high-gluten flour, add 400 grams of water, and 3 eggs, mix thoroughly, and then add

Add a little salt, knead evenly and cover with wet gauze for more than 30 minutes.

2. Roll out the dough into a uniform thickness, sprinkle a layer of corn flour on the surface, fold and cut into leek-leaf-wide noodles.

Preparation of fried sauce: 1. Cut 350 grams of pork belly into dice-sized cubes, wash and cut 200 grams of green onions and 100 grams of ginger into small cubes.

2. Put 250 grams of Liubiju dry yellow sauce into a bowl, add 75 grams of water to dilute, then add 100 grams of Onion Mate brand sweet noodle sauce, mix thoroughly and set aside.

3. Heat 250g of oil in the pot until it is 70% hot, add 100g of diced green onion and 100g of diced ginger and stir-fry until fragrant. Add in diced pork belly and two star anise and stir-fry until the diced meat turns white. At this time, pour in the mixed sauce and turn

Stir evenly over high heat with a spoon, stir-fry for 5-10 minutes until the sauce thickens, then turn to medium heat, continue to stir-fry for 10 minutes, until the oil in the sauce fully overflows, turn to low heat and stir-fry for another 10 minutes, until the oil and ingredients are fully integrated, sprinkle

100 grams of diced green onion, add sesame oil and a little MSG, stir well, turn off the heat, put it into a jar, store it at room temperature, and take it as needed.

Appearance process: 1. 45 grams each of cooked green beans, soybean ***, shredded red radish, shredded cabbage, cucumber shreds, celery granules, 40 grams of Chinese toon seedlings, 35 grams of Laba garlic (with vinegar sauce), fried

Pour 50 grams of sauce into small dishes.

2. Pour water into the pot and bring to a boil. Take 200 grams of cut hand-rolled noodles and spread them out. Shake the dry powder on the noodles, then immerse it in the boiling water and scatter it with chopsticks. Boil until it boils. Add a little cold water. When the water boils again, add another layer.

Cold water, the noodles will be fully cooked when it boils for the third time.

Drain the noodles into cold water, put them into a noodle bowl, and serve with the dish code.

Tips: 1. Before frying the sauce, first spread the yellow sauce. Add 75 grams of water for every half kilogram of yellow sauce, stir until it is moderately thick, and it will flow down in an uninterrupted line when scooped up with a spoon.

2. When frying the sauce, you must control the heat: first turn on high heat to make the sauce evenly blend into the oil and prevent it from sticking to the pan. When the shrimp eyes bubble in the hot oil, turn to medium heat. When the diced meat is oily, turn to low heat.

3. Lanzhou Beef Ramen Ingredients: 500g beef, 500g beef bones, 500g flour, chicken essence, salt, pepper, onion, ginger, star anise, cinnamon, nutmeg, grass fruit, cloves, fennel, bay leaves, Sichuan peppercorns, chili pepper,

Red oil, coriander.

Method: 1. Prepare beef and beef bones.

2. Then soak in water for four hours.

Change the water halfway. 3. Wrap the star anise, cinnamon, bay leaves, Sichuan peppercorns, chili peppers, strawberries, nutmeg, cumin, cloves, onions and ginger in gauze to form a seasoning bag.

4. Put the beef and bones into a pot of warm water and skim off the foam when it is about to boil.

5. Add the seasoning packet and bring to a boil over high heat, then reduce to low heat and simmer for 5 hours.

6. Remove the beef and let it cool, then cut into thin slices and set aside.

7. Wash and cut the coriander into sections.

8. Stir the flour with water until there is no dry dough.

9. Knead again and mix evenly.

10. Knead the dough into a smooth and non-sticky dough.

Let it sit for 20 minutes.

11. Take a piece of dough and roll it into strips.

12. Fully elongate.

13. Fold both ends in half, repeat several times.

14. Roll into slices and cut into strips.

15. Pull each piece into noodles.