1. Soba noodles and wheat flour are mixed at a ratio of 1:1.
2. Make a dough of moderate hardness and let it rise for 30 minutes, knead it three times in the middle.
3. The required side dishes are ready.
4. Change the knife to spare.
5. Pour oil into the pan and fry tofu for color.
6. Pour in loofah, carrots and fungus and stir fry.
7. Add tomatoes one by one.
8. Finally, add small bean sprouts, salt, five-spice powder, light soy sauce and stir fry evenly.
9. Add enough water to boil one by one.
10. Boil in another pot, and cut the dough into the pot with scissors.
11. After adding twice, all the water floated out.
12. The noodles are too cold in cold water to make the noodles more chewy.
13. Control water for later use.
14. Pour into the soup and boil.
15. Break the two eggs into the pot and boil. Do not stir them randomly.
16. Wait for the egg flowers to float slowly, add salt and vinegar to taste.
17. An authentic Shaanxi cuisine, please taste it.
18. Finished picture.
19. Finished picture.
Tips:1. The dough is moderately soft and hard.
The 2.1:1 ratio is just right.
3. This approach is applicable to all kinds of miscellaneous grains and noodles.
