Supplementary ingredients: oil suitable amount of salt suitable amount of shallots 1 small section garlic 4 cloves celery leaves a small amount of dry chili 3 pepper pepper 1 tsp balsamic vinegar a little

Steps:

1. Flour with a pinch of salt, put the right amount of water into the synthesis of smooth dough, and then wake up for 20 minutes.

2. Knead the dough more.

3. On a lightly oiled board, roll out the kneaded dough into a 1-centimeter-thick sheet, spread a layer of oil on the surface, and cover with plastic wrap and let rise again for 30 minutes.

4. Cut the beef into small cubes, peel the carrots and potatoes and cut into small cubes, and wash the celery leaves.

5. Wash and peel the tomatoes and cut into small pieces.

6. Onion, garlic, chili pepper cut and spare.

7.frying pan pour oil to heat, under the chili and onion fried flavor.

8. Under the beef diced stir-fried brown.

9. Add tomatoes and stir-fry for a few seconds.

10. Add potatoes and carrots and stir-fry.

11. Put in the appropriate amount of salt to taste.

12. Put in the appropriate amount of hot water to boil.

13. Cut the waked pasta sheet into wide strips.

14. Use your fingers to press the pasta sheet thinly into long strips.

15. Pull up the ends of the noodle sheet with your hands, stretch the sheet with your hands, hang the stretched noodle sheet on your left hand, and then pull it with your right hand into small pieces and drop them into the soup pot.

16. After all the noodles are pulled, stir them with a spoon to prevent them from sticking. When the noodles come to a boil, add the celery leaves and scald them.

17. Season with garlic and pepper, and serve with a splash of balsamic vinegar.

Tips

1.Vegetables can be freely combined with local seasonal vegetables.

2, the soup in which the noodles are cooked should be wider so that the noodles will not stick.