1. Prepare a sufficient amount of flour (high-gluten flour), dig a small hole in the middle, beat in the eggs and knead it into a snowflake shape by hand, and then start kneading the dough.
2. Knead the noodles until you feel the muscles and the surface is smooth, then cover the noodles with a damp cloth for about fifteen minutes.
3. After the dough wakes up, use a rolling pin to roll it into a thin crust. Pay attention to this process to continuously sprinkle flour on the surface and under the crust to prevent sticking.
4. The rolled noodles are rolled up and cut with a knife into the thickness of noodles you like. This process also requires continuous sprinkling of flour to prevent the noodles from sticking.
5. Slice ginger, cut green onion into cubes, fry sprouts and minced meat into sprouts minced meat, peel and dice tomatoes, set aside.
6. Heat the pot, add a small amount of oil, stir-fry the ginger and green onion to get a fragrance, then pour in the diced tomatoes and stir-fry completely, then add the sprouts and minced meat, continue to fry the fragrance, and then slowly simmer with the soup. Add sugar, salt, and chicken essence in the middle to taste. When the soup thickens, turn off the heat and set aside.
7. While cooking the sauce, use another pot to boil the boiling water for cooking the noodles. Be sure to keep a lot of water to ensure that the soup is wide enough when cooking the noodles to prevent mixing of the soup. When the water boils, pour in an appropriate amount of noodles and stir constantly with chopsticks to prevent adhesion. You can add cold water 2-3 times in the middle. After the noodles are completely cooked, pick them up and put them in a bowl at an appropriate time according to your preferred soft and hard taste.
8. Finally, quickly blanch the cabbage with boiling water, add the noodles, drizzle the sauce, drip a few drops of sesame oil, sprinkle with chopped green onion, and it will be out of the pot.
Tips:1. The handmade noodles should be kneaded with enough strength to avoid mixing with soup, so that there is enough water to cook the noodles to make the taste smoother.
2. Adding cold water makes the noodles not easy to boil soft and chewy.
