In the past, it was "indigenous processing", but now it has been improved. You can use a small and exquisite hand-made mechanical dough press, the one made in Shanxi, which costs about 1 yuan each. If you can't get it there, you can buy it from Lanzhou and take it with you.

there are two steps to make the baked noodles well. One is mixing noodles, and the other is mixing soup.

let's talk about "mixing noodles" first.

When mixing noodles, you must mix white flour with buckwheat flour, so that the baked noodles are authentic. Of course, it can also be made of pure white flour. You must go to the supermarket to buy buckwheat noodles from Huan County, Qingyang. The buckwheat noodles there are the best in China, which is also a favor for the people in the old areas. Please.

The ratio of buckwheat flour to white flour is generally one to three, and buckwheat is one to three. It can also be one to one, half and half. There are too many buckwheat noodles, which are easy to be knotted, so you need to be careful.

Briefly talk about the method of kneading dough: first, mix buckwheat noodles with boiling water into broken dough, then add white flour, then mix with cold water with alkali and salt, and finally mix well, and knead into a cake with moderate hardness for later use.

let's talk about "mixing soup".

there are two kinds of soup: meat soup and clear soup. Meat soup is made with minced meat, but clear soup is not.

Just talk about the method of clear soup: Dice white radish, carrot, tofu, potato, pumpkin, day lily and a little fungus for later use, in which the diced white radish and carrot are fried in boiling water in advance.

in the frying process, add a lot of Chili noodles, star anise powder, a little pepper powder and salt. Add water to make soup. It's better to emphasize the taste.

before cooking, if the soup is not red, you can add some "Chili oil" made by splashing big oil into the soup.

Beat the eggs, pour them into boiling water to make "egg pieces", and then fish them into the prepared soup.

a red and fragrant pot of "baked soup" can be made.

It should be noted that the soup can't be kept cold, but kept in the pot at a certain temperature.

put the prepared baked noodles in a bowl, then bake the soup with the prepared hot baked noodles, and then pour it.

eat with some side dishes, such as salted leek and dried spicy radish.

Editing this paragraph

Interesting

Actually, it's not called noodles in my hometown, it's called bed noodles. A round, slender surface pressed out by a bed. The bed is the oldest and most primitive food processing machinery. Made of two tree bodies with thick bowls, about one meter and a half in length. There are male and female, female in the bottom, male in the top. The female needs to choose a slightly spindle-like tree body, cut a big square hole in the thick part of the spindle, and nail a steel plate with a sieve hole under it; The male is more complicated, so it is necessary to make a square cork about the size of the square hole dug in the female body-a square cork that can freely enter and exit in that square hole and is very skillful, so as to form a group of piston-like combinations with it. Then cut a hole in the cut tree and put the wooden piston on it. The upper and lower tree bodies are connected at one end with iron bolts, and the other end is the handle. It is such a simple machine, but it can process the same food-noodles. The best raw materials for noodles are of course wheat noodles and buckwheat noodles. But not then. At that time, there were plenty of sorghum flour and corn flour. Sorghum flour and corn flour are rough and loose, but the pressed noodles must have a certain tendon. If they are loose, the pressed noodles will be very short, like toothbrush bristles, and they will become a pot of soup when cooked in a pot. The flour is scalded with boiling water, and then put into a dry pot for heating, which is called "flour refining". When the refined noodles have a certain viscosity, they can be pressed. First boil half a pot of boiling water, and put the bed on an old black pot with a diameter of two feet. Cut the refined dough into pieces, fill them in the square holes of the bed, aim the big cork on the upper half of the bed at the square holes below, and then, the strong man holds the thick handle and presses hard. A cluster of noodles with uniform thickness will be squeezed out from the sieve holes at the lower part of the bed and fall into the boiling water. Pressing noodles is a very laborious task. Sometimes, when the noodles are hard to burn, it is difficult to press them down, and it takes two or three people to work together. If you exert too much force on this side of the handle, the other end of the bed will tilt up, and you need a person to hold it down and stabilize it. Even if you don't stir-fry, adding salt, vinegar and pepper is equally delicious. It tastes oily, smooth, refreshing and smooth. But mother seldom does it. There are two reasons: first, only the eldest sister-in-law has a bed in our village, which is used by everyone in the village and is difficult to borrow; Second, it is troublesome to make noodles, which is labor-consuming and time-consuming. At that time, the production team was very busy and didn't have the time.