1, raw material formula:

Buckwheat flour1600g, potato starch 2400g, refined beef1000g, Chinese cabbage 4000g, apple pear 600g, shredded eggs 200g, cooked sesame 20g, Chili noodles, mashed garlic, Jiang Mo, soy sauce, vinegar essence, sesame oil, edible alkali, refined salt and monosodium glutamate.

2, the production method:

① After washing the beef, put it in a boiling pot, cook it with high fire and skim the bleeding foam. When the beef is eight-ripe, add salt and soy sauce and cook it with low fire.

(2) Peel the onions, scrape the carrots clean with a knife, bake them all with low fire, put them in a cloth bag and tie the mouth tightly, cook them in a pot with eight-ripe meat until they are ten-ripe, take them out and cool them, and cut them into thin slices (length× width) of 4.5 cm× 3 cm.

③ Filter the boiled broth with two layers of gauze, cool it in a porcelain jar, and add vinegar essence and monosodium glutamate to make cold noodle soup. The quantity of soup is 8000g.

(4) Wash the green leaves of Chinese cabbage, drain off the water, cut into 3 cm long shredded Chinese cabbage, add 50 g of refined salt, 30 g of pepper noodles, 50 g of garlic paste and 6 g of Jiang Mo, stir evenly, and put them into a porcelain jar for natural fermentation (keeping the temperature at about 15℃) for 2 days to obtain spicy and salty Chinese cabbage.

⑤ Peel, core and slice apples and pears for later use; 50g of chili noodles and 20g of garlic paste are mixed evenly with100g of cold noodle soup and pounded into porridge, and the sauce is obtained.

⑥ Dissolve the edible alkali with 50 grams of warm water, mix the buckwheat flour and potato starch evenly, and add 2000 grams of boiled water to make instant noodles, which should be hard but not soft to prevent sticking.

⑦ When the water in the pot is turned on, start the cold noodle machine, slowly put the noodles into the machine, gently turn the noodles with a bamboo pole when pressing out the noodles, and cook until the noodles appear shiny. Take out the noodles with a big colander, put them into a laundry basket, wash them with cold water for several times until there is no mucus, put them on a chopping board and break them into strips about 45 cm long, then put them into a big bowl in a ball shape, and put salted cabbage on them.