Main ingredients:

Noodles, onions, tomatoes, cucumbers, etc.

Ingredients:

Four, water, tomatoes, eggs, chopped green onions, green vegetables or other green leafy vegetables.

Seasoning:

Salt, monosodium glutamate, soy sauce, vinegar, sugar, pepper.

Method 1

1. Cut green onions into mince, dice tomatoes and cucumbers as big as soybeans;

2. Add salt, monosodium glutamate and vinegar according to personal taste ( Add more to highlight the sour taste), white pepper, sesame oil, seaweed, dried shrimps, and put them into a bowl;

3. After the noodles are cooked in white water, use about half a bowl of noodle soup to brew the above seasoning ingredients. Stir the sour soup evenly and add an appropriate amount of noodles. Method 2

1. Add chopped green onion, ginger, minced garlic, and Sichuan peppercorns to the pan when the oil is 60% hot. Stir lightly until the aroma comes out for a moment. Add vinegar and measure according to taste. Stir-fry for three times. When the oil temperature rises to 90%, add an appropriate amount of water (higher stock is better) and some salt. After boiling the pot, add a little MSG, stir and turn off the heat;

2. Take the sour soup out of the pot;

4. After the noodles are cooked, take them out, pour the sour soup on them, add a little red oil, and it's done.

Method 3

Ingredients: flour

Ingredients: green onion, tender rapeseed, heart, ginger, garlic, a little meat slices.

Method:

1. Mix warm water and noodles until soft, then put into a basin and wait for 5-7 minutes;

2. Cut chives Slice the meat finely and set aside;

3. Use a rolling pin to spread the prepared flour into a cake shape, and use a knife to slide it into strips three fingers wide;

4. Add ginger and garlic under boiling water Stretch the dough into the pot;

5. After 7 minutes, when the dough is almost done, add salt and add the rapeseed hearts;

6. Add the balsamic vinegar and bring to the pot; < /p>

7. Add chives to the noodles for seasoning.

Method 4

Ingredients: Noodles, eggs, peppercorns, onions, garlic sprouts, celery, coriander, spinach, oil, salt, vinegar, dark soy sauce, chicken essence, water, chili oil .

Method:

1. Wash various vegetables and beat the eggs. spare. Cut spinach into pieces. Chop onions, garlic sprouts, celery and coriander into flowers.

2. Pour oil into the hot pot, first put in the peppercorns, fry them until black, take them out, turn down the heat, stir-fry the green onion, celery cubes and garlic sprouts. After the aroma comes out, add salt and vinegar. , stir it a little, then pour in water.

3. Bring to a boil over high heat. After beating the eggs evenly, turn down the heat and add little by little in a circular motion. Let the fire simmer slowly. Then stir slowly with a spoon, so that the egg yolks are beaten into the shape of sweet-scented osmanthus, which is very beautiful.

4. Add a few drops of dark soy sauce, add chicken essence, and season according to the saltiness and lightness.

5. Sit in a pot of boiling water. After the pot is boiled, lower it. Take an empty bowl and put some spinach on the bottom. After the noodles are cooked, scoop the noodles into the spinach bowl, top with oily chili pepper, pour in the hot soup, blanch the spinach with the soup and noodles, thus maintaining the green color and crispness of the spinach. Add some coriander and that's it.

If you like to eat lighter, you can add less or no oil.