1. Mix flour and coarse cereal flour evenly, pour appropriate amount of warm water into coarse cereal dough, and simmer for 2 minutes.

2. Add water to coriander and beat it into vegetable juice with a cooking machine. Pour it into flour and make a vegetable dough. Bake it for 2 minutes.

3. Roll the dough into 3-4 mm pieces and cut into long strips.

4. Hand-pull it into a nail-sized patch. The dough can be pinched thicker.

5. Cook in a boiling water pot and take it out.

6. Cut the baby cabbage into pieces, slice the mushrooms, and drop a few drops of white vinegar or lemon juice into the egg liquid.

7. Pour an appropriate amount of oil into the pot, add the egg mixture and stir fry, then add the mushroom slices and stir fry until cooked.

8. Pour in cold water. After boiling water, add baby cabbage.

9. After the water in the pot boils, add the cooked dough pieces.

1. Add salt and sesame oil after the water boils for a second time, turn off the fire and cover the pot for a while to let the vegetables and noodles taste.