The home practice of noodles in paste soup is as follows:

Ingredients to prepare: 200 grams of corn jen, noodles for one person, 1 tomato, 50 grams of sauerkraut, 1 handful of garlic cloves, half a green onion, 20 grams of soybean sprouts, 1 handful of spinach, half a spoonful of thirteen spices. First of all, cut the tomatoes into small pieces, and if you like garlic, you can put some minced garlic. Sauerkraut, using celery leaves and cabbage.

When the oil is hot, put in the chopped green onions and garlic seedlings and tomatoes, and then put in the sauerkraut, only need to put salt and thirteen spices can be. Corn porridge can be thinner, when the water boils, put in the corn Jane, and then put some lye, simmer for 15 minutes can be put down the noodles. When the noodles are cooked, put in the spinach, and finally pour the fried tomatoes and sauerkraut into the pot together, and stir well.

Noodles

Noodles are an easy-to-make, easy-to-eat, nutritious, healthy food that can be both a staple and a quick meal. Noodles originated in China and have been produced and consumed for more than 4,000 years, and have long been accepted by people around the world. Noodles are mainly made from wheat flour. Before noodles appeared, rice and congee were the staple food of the Chinese people in general, but when noodles appeared, their status was equal to that of rice.

"Noodles in the north and rice in the south" summarizes the characteristics of local staple foods in ancient China. Due to poor food hygiene in ancient China, boiled noodles were the cleanest compared to other foods, making noodles one of the most common foods in China. Thousands of varieties of noodles appeared all over China due to differences in preparation, flavoring, and thickness.