Steps: 1. Take a piece of braised dough (dough), hold the two ends of the dough upwards with your two palms, then press the edges of both ends of the dough with your thumbs, and then stretch it left and right with your two palms (the arms are basically not used)

(Strength), stretch the dough piece into a piece of about 1 meter, then shake the palms of both hands up and down, apply force evenly with the arms, and continue to stretch the dough piece into a piece of about 3 meters long, 8 cm wide, and 0.1 cm thick, and finally use

Hold both ends of the dough sheet with your left hand, and use the thumb, index finger, and middle finger of your right hand to tear the dough sheet horizontally into noodles about 3 cm wide, and then cook them in the pot.

2. Heat up a small pot, add 1250 grams of mutton soup, add the pulled noodles after it boils, and gently spread the noodles with a spoon to heat them evenly. After the soup in the pot boils again, add in the noodles.

One portion of the ingredients (diced mutton, shredded tofu skin, vermicelli, yellow flowers, fungus), cook until the noodles and ingredients are cooked, put it into a bowl with seasoning, then ladle in the soup from the pot, pour a little sesame oil,

Sprinkle with coriander and serve with sugared garlic and fried chili. Serve.

The instant noodle production uses high-quality wheat flour from Henan, the largest high-quality wheat production base in the country. It uses modern industrial simulation process design and goes through twelve steps of wheat flour beating, stirring, proofing, compound extrusion and continuous calendering.

The scientific process of the process has achieved the traditional hand-made braised noodles with one-pull, two-throw, three-tear and four-tear process effects and process standards. After being brewed, it has a smooth, soft, elastic and chewy texture.

It feels like "gluten pulling" as people in Henan say.

"Good taste comes from good ingredients" for soup production. The noodle soup uses tender mutton and goat bones from alpine regions as the main raw materials. It uses traditional boiling and extraction technology combined with modern biological enzymatic technology and Maillard reaction technology.

Combined, the fishy smell is removed and the aroma is improved. After brewing, the soup is rich in flavor, fragrant but not greasy, and nutritious. It changes the discomfort of the fishy smell of traditional production techniques, just like what Henan people often say: "operating tunes, braised noodles"

"Soup" feeling.

The recipe ingredients use the most advanced vacuum freeze-dried ingredients in the world, which effectively retains the color, aroma, taste, shape and nutrition of fresh vegetables, and uses highly nutritious wolfberry, fungus, coriander, green, red,

The combination of black greatly enhances the appetite.

The above three combinations will allow you to truly taste the traditional food characteristics of "Henan Braised Noodles" with delicious soup and springy noodles. There is a saying that "it is not a hero if you have not visited the Great Wall, and it is a pity not to eat Henan Braised Noodles."