Accessories: mutton (cooked)100g, coriander 20g, oil skin 50g and kelp (fresh) 30g.

Seasoning: 20g of shallot, 0g of salt10g, 5g of monosodium glutamate, and 0g of pepper (red, sharp and dried)10g.

The practice of Huimian Noodles, Henan:

1. Mix the dough, and the dough should be slightly smaller (salt should be put in the dough);

2. Once every half hour, once every three or four times;

3. Wake up for at least 3 hours, otherwise the face is not strong;

4. Beef with bone, or mutton stew, only ginger is put in the soup, not even salt;

5. Remove the meat after the stew is almost rotten;

6. Remove the bones, remove the fat and continue to put it back in the pot for stewing;

7. Prepare coriander, chopped green onion, bean curd skin silk and kelp silk for later use;

8. Half an hour before the start of cooking, write all the noodles into strips two centimeters wide, grease both sides, and wake up for another half an hour;

9. Open the long noodles, pull them longer and longer, and pull them into fine noodles;

10. Cook in a pot. When the dough is cooked, put kelp and spinach together and cook;

1 1. Prepare a large bowl, and add the chopped meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate and pepper;

12. Fill the cooked noodles and pour the stew soup.

Food phase grams

Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.