The way to eat pants with noodles in oil: Ingredients: 400 grams of flour, 1/4 tsp (3.5 grams) of salt, 215 grams of water. Practice: 1, pour the salt into the dry flour, mix well; 2, add water and noodles. Make sure to knead the dough in one direction while adding water. After shaping, knead the dough and leave it to molasses for 10 minutes; knead it again and leave it to molasses for another 10 minutes, and repeat the process several times until the dough bubbles up. Mellow for half an hour. 3: Pull the dough into small dosage and roll it into a long cylinder. Take a plate, brush the top with oil, put the small dosage on the plate one by one, and finally brush the surface with oil, wrap with plastic wrap, and molasses for about 1 hour. 4: Take a small dosage, flatten it, roll it up and down evenly with a rolling pin to make it wider, and then press it horizontally with the rolling pin in the middle part, grab the top and bottom with both hands, and pull it long with the power of the board and the air bouncing, use the force of the board and the air bouncing to pull the noodle long, and the strength should be used a little bit softly, and the first time you can be a little bit slower. The middle part of the horizontal pressure to form a film, tear off the film, the formation of a closed circle of noodles, can be; 5, cooking noodles, to wide water over high heat, and then after the pot to use chopsticks along the edge of the pot to stir the noodles scattered, add cold water and open up three rolls on the cooked. Noodles after fishing up, the surface of the ginger, garlic, minced green onions, the right amount of salt, soy sauce, vinegar, chicken essence, chili powder, boiling hot oil, splash and mix it can be. Dipping practice: 1, live noodles: prepare a number of flour, a bowl of lightly salted water, the water slowly added to the flour, and then slowly kneaded until kneaded into a relatively smooth dough, to "three light" Oh, that is, the face of the light, the basin light, hand light.

2, put the dough aside, to prepare other materials, tomatoes, cabbage, fungus, wash wash, soak soak, cut cut;

3, in addition to chopping a little garlic with a little salt, a little chili pepper, a bowl of standby

To fifteen minutes or so, you have to go to a kneaded surface

5, began to cook the soup! Hot pan under the oil boiling, and then a little hot oil shoveled up and poured into the garlic paste just prepared, only to hear the "squeak a few sounds", garlic paste immediately changed color, this juice is the back of the spare!

The remaining oil in the pan, put ginger and green onion explosion incense (I do not have green onion), and then put the tomatoes into the stir fry, and then into the fungus, and then add water, add seasonings, including: salt, vinegar, five-spice powder, peppercorns (I did not put), boiled and then turn the heat to let it simmer slowly

6, cut the dough into small pieces, and then flatten the rolling pin into a thick slice, and then smear the surface of the finger with a bit of peanut oil, Mr. Bei reminded that this can make the surface smoother (good), but also to make it more smooth (good), so that it can be used as the surface of a small piece of dough. The noodles can be made smoother by rubbing some peanut oil on the surface with your fingers, and Mr. Bei reminded me that this can make the noodles smoother (as if it were~)

7, put the noodles into the pot and cook them for a long time, and then add the bok choy (Chinese cabbage) into it, and then roll them for a couple of seconds

8, put the noodles into a pot filled with cold boiled water or mineral water, which Mr. Bei said is to make it more powerful

9, the garlic sauce that was prepared just now, and then poured into the noodle soup and stirred well to serve up

10, Yangling dipping water, open the pot, and then put the noodles into a bowl of cold boiled water or mineral water.

10, Yangling dipping noodles, eat it!