1, raw materials: 200 grams of buckwheat flour, 300 grams of starch, 150 grams of beef, Korean spicy cabbage, spread egg skin shredded 50 grams each, apples (peeled, sliced), carrot strips, cooked sesame seeds 25 grams each, 2 grams of edible alkali, 100 grams of hot water (and noodles), 50 grams of soy sauce, 5 grams of salt, 20 grams of cooking wine, vinegar 15 grams of garlic 10 grams of minced green onions, 25g each of sesame oil, 30g of chili noodles.

2, production methods:

1) buckwheat noodles, starch in a pot, add soda mix, slowly pour hot water, mixing while pouring, mixing, kneaded into a hard hot dough, molasses about 30 minutes. Beef wash, cut into large pieces, put into a pot, add the right amount of water, high heat boiling, skimming foam, add soy sauce, cooking wine, chopped green onions and carrot strips (wrapped into a cloth bag), then open with a small fire stew for 1 hour to 2 hours, until the broth is about 600 grams left, the beef tasted crispy, fish out to cool, cut into thin slices, the broth to cool. Chili noodles in a bowl, add garlic paste and a little cold water, mix well into the hot and sour sauce.

2) pot on the fire, high heat boiling, buckwheat dough were rolled into round pieces, rolled into thin slices of noodles, cut into thin strips, into the pot to boil, use chopsticks to pick over, so that the noodles are heated uniformly, point once or twice in cool water, cook for about 5 minutes to 8 minutes, to the maturity of the noodles, fished into the basin of cool water, cooled and then fished out of the dry water.

3) Cold noodles into separate bowls, put spicy cabbage and 3 or 4 slices of beef, pour hot and sour sauce, code 1 to 2 slices of apple and shredded egg skin, pour vinegar and beef stew cold soup, sprinkle cooked sesame seeds, drizzle sesame oil can be.