1. main ingreadient.
2. Add the right amount of water to the flour to form a hard dough. Wake up for 20 minutes.
3. Wash and shred Chinese cabbage for later use.
4. Ginger slices in a pot, add small shrimp skins and stir fry until fragrant.
5. Add water, add cabbage and mushrooms to make soup.
6. Wake up the dough, roll it into large slices, and cut into noodles for later use.
7. Bring the cabbage and mushroom soup to a boil and add the rolled noodles.
8. Cook the noodles, add salt and monosodium glutamate, turn off the heat and add sesame oil.
9. Mushroom cabbage noodle soup.
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