Braised Noodles with Miscellaneous Vegetables and Vegetables
1.
Fill out the flour you need, and you can mix it at will.
2.
Knead the noodles in cold water, knead and knead smoothly.
3.
Wash the beans, remove the stalks, and cut into silk.
4.
Wash the cabbage with dry water and cut into silk.
5.
Wash the green peppers and cut into shreds with ginger and green onions.
6.
Wash the tomatoes, peel them and cut them into strips.
7.
Roll out the noodles, not too thin. Because there are coarse grains that are too thin and easy to break. After rolling it, sprinkle it on the face, roll it up with a rolling pin, cut it with a knife along the rolling pin, and then fold it in half and cut it into noodles.
8.
Pick up the pan, add oil and star anise, stir fry until fragrant, remove the star anise.
9.
Add the beans and stir-fry evenly to coat with oil, then add the green onion and ginger and stir-fry well.
10.
Add the cabbage and stir well, add salt, pepper and water, the water should be lower than the vegetable, otherwise it will stick to the noodles.
11.
Place the noodles after the water has boiled, leaving a space in the middle for the air. Cover the stew until there is no water and add water again. Don't let the vegetables go too far.
12.
Add green peppers and tomatoes when the noodles are mature and continue to simmer.
13.
Mash the garlic in advance and let it sit for 10 minutes, add sesame oil and chili oil, mix well, then add light soy sauce and vinegar and mix well.
14.
After the noodles are simmered, pour the garlic vinegar sauce and mix thoroughly.
15.
Served noodles.
Tips:
The most important thing is to add water twice
