1. Sliced onion, ginger and garlic, save some onion leaves for last use, two eggs, one tomato, peeled tomatoes and cut into pieces, the eggs are scattered, fried for later use, put a little oil in the pot, stir-fry onion, ginger and garlic, add tomatoes, cook on low heat until soft and rotten, add fried eggs and a little salt, stir-fry a few times, and sprinkle with onion leaves.

2. Add a little salt to the hot water and boiled water in the pot, add the noodles and cook them, then pour the tomatoes and scrambled eggs and mix well.

Second, Chuanxiang Cold Noodles

1. Put fresh noodles in boiling water, and cook over medium heat until noodles are 8. Take out the cooked noodles, then cool them with cold water and drain.

2. Add the right amount of oil to the wok, fry the peanuts until crisp and cool, and then pat them lightly with a knife or rolling pin.

3. Leave a spoonful of oil in the wok. When it is heated to 50%, add the buds, add the minced sprouts and a little chives, and slowly stir-fry the fragrance over medium heat.

4. Add 2 tablespoons of soy sauce, 1 teaspoon of vinegar and 1 teaspoon of white sugar to the cooked noodles, and mix well with proper amount of chicken essence and red oil.

Third, old Beijing Zhajiang Noodles

1. Pour the soy sauce and yellow sauce into a large bowl, then add150ml of water and mix well slowly.

2. Heat the wok with more oil than cooking, then add the chopped green onion and stir-fry for half a minute, then add the minced meat and stir-fry until it becomes discolored and uncooked, and then pour in the mixed yellow sauce and use the minimum fire for 78 minutes.

3. blanch the washed mung bean sprouts, boil the scalded water, add the noodles and cook them, then soak them in cold boiled water and put them into a bowl.

4. Clip mung bean sprouts and shredded cucumber onto the noodles, then add 1 spoon of fried garlic powder, and then pour a little vinegar and mix well.

Fourth, sour soup noodles

1. Cut the spinach into pieces. Chop onion, garlic, celery and coriander.

2. Pour the oil in a hot pan, fry the pepper granules into black and take them out. Add the chopped green onion celery and garlic seedlings into the wok, add the salt into the vinegar, stir them a little, and pour them into clear water to boil.

3. After the eggs are beaten evenly, turn down the fire, put them in a circle, add soy sauce and chicken essence, and then slowly stir.

4. Cook the noodles, scoop them into an empty bowl covered with spinach, pour in the oil pepper, pour in the hot soup, and cook the spinach with the soup and noodles, thus keeping the spinach green and crisp.

V. Yangchun noodles

1. Wash the onion and cut it into thin slices. Cut the onion and garlic into pieces respectively for later use.

2. Dissolve the lard in the pot, then add the onion slices and stir-fry them slowly with low heat until the onions turn dark brown and have been fried very crisp. This step is not only frying scallion oil. 3. While frying the onion oil, put the noodles in the soup pot and cook them, then put a spoonful of onion oil and salt in the bowl of noodles.