Braised noodles are of great significance to people living in the north. People of our generation basically grew up eating braised noodles and fried noodles with soybean paste. Take my family as an example. I eat pasta almost 15 days a month, and 10 of these 15 days are all noodles. Even though I eat noodles so many times a month, I never get tired of them, just because they are so good. When eating, the most memorable thing is the Braised Noodles made by my grandma, which is called a fragrant meal. Grandma said that eating Braised Noodles is the same as eating Zhajiang Noodles. You must eat Guotiaoer. Only the noodles from Guotiaoer can satisfy you. Mix well with the marinade. The marinade must include mushrooms, fungus eggs, and day lily. Finally, the thickened gravy must be topped with hot peppercorn oil to make it delicious. However, if you want to make braised noodles delicious, besides good In addition to braised noodles, noodles are also very important. A small handful of noodles or a hand-rolled knife and a knife are the best. Now I will share with you the methods of braised noodles and hand-cut noodles. I hope it can help you. Thank you. First, let’s introduce the materials required for brine.

Ingredients: fungus, day lily, mushroom, pork belly, egg, auxiliary ingredients: green garlic, green onion, pepper, aniseed

Seasoning: soy sauce, salt, cooking wine, pepper, sweet potato powder

Step one: Soak the fungus in advance and wash it. Soak the day lily in water and cut it into sections. Wash the mushrooms, cook them in a pot and blanch them in cold water in advance. Then slice the pork belly with a knife and put it in the pot. Add water to boil, blanch the fungus and yellow flowers, and set aside

Step 2: Beat the eggs and add the chopped green onion. Heat the pot and add oil. Then add the eggs and fry until both sides are golden (must be tiger skin color) Only eggs like this are fragrant) and set aside

Step 3: Remove the eggs, add an appropriate amount of oil to the pot and heat it up, add the aniseed ingredients and stir-fry until the aroma is released. Pick out the aniseed ingredients, add the pork belly to the pot and continue to stir-fry. When the color changes, add shredded green onions, cook with cooking wine, then add soy sauce (the aroma of soy sauce is better than light soy sauce), stir-fry for a few times, drain the fungus and yellow flower mushrooms, stir-fry for a few times over high heat, add boiling water, and then add the scrambled eggs. Then add salt and pepper to taste (don’t use too much water to make the marinade thicker). Then use sweet potato flour and put it in a container. Place the shredded green garlic and green onion on top of the marinade. Heat the pan, add oil, and heat the Sichuan peppercorns. Then take out the Sichuan peppercorns, pour the heat on the shredded green garlic, seal it with plastic wrap and leave it for 3 minutes, then stir it (Old Beijing brine must be topped with hot Sichuan peppercorn oil to be perfect)

《 Rolling the dough》

The first step: add a little salt to the flour and then add water to mix it into a dough and put it on the chopping board to proof

The second step: sprinkle the proofed dough with cornmeal. Press it into a large piece, roll it up, and press from the middle to both ends, and so on until the dough becomes a thin and uniform large piece. Fold the dough sheet and cut it into noodles with a knife. Then just cook the noodles and eat spicy food. This is much simpler.