200g dough sheet, appropriate amount of onion, appropriate amount of fungus

Appropriate amount of lamb's horn pepper, appropriate amount of mushrooms, appropriate amount of tomatoes

1 eggs, appropriate amount of small rapeseed

How to make braised noodles

1. Chop chives, fungus, pepper, and rapeseed, any size

2. Chop onions and mushrooms and set aside

3. Peel and cut tomatoes into pieces and put them in a food processor

4. Beat the tomatoes into paste. If you don’t have a food processor, you can chop the tomatoes.

5. Beat the eggs

6. Pour as much oil into the pot as possible. The remaining oil after frying the eggs can be used for cooking directly.

7. Remove the eggs after they are formed.

8. Pour half of the chives into the oil pan and stir-fry until fragrant.

9. Add onions and stir-fry until fragrant, add appropriate amount of thirteen spices

10. Add mushrooms and stir-fry until soft

11. Add green pepper, fungus and stir-fry. Add appropriate amount of soy sauce and mature vinegar and stir-fry evenly.

12. Add tomato paste, continue to stir-fry, add appropriate amount of salt, slightly salty, because dough will be added later.

13. Heat the water in the food processor, rinse the cooking cup, and add about 500ML of boiling water. In a small pot, cook the noodles until they are half cooked (because the purchased noodles contain a lot of cornmeal to prevent sticking), then put them into the vegetable soup.

14. Add the half-cooked noodles, continue to simmer for 5-10 minutes, and then take it out of the pot. Sprinkle with some chopped green onion, and the delicious sour soup braised noodles are ready.

Tips

The noodles need to be boiled first, then put into the vegetable soup and continue to simmer until cooked. If you add the vegetable soup directly, the soup may be too mushy.