1. Qishan vinegar, five-spice powder, dark soy sauce, light soy sauce, oil consumption, sugar, salt, monosodium glutamate, chicken essence, pepper.
2. Wash tofu, carrots, potatoes, fungus, day lily, (Pleurotus eryngii) and set aside.
3. Cut carrots, potatoes, and (Pleurotus eryngii) into 0.5 cm diced slices, cut daylily into small sections, and cut the fungus into filaments for later use.
4. Tofu (you should choose old tofu), cut into 0.5 cm diced pieces for later use.
5. Wash the green onion, ginger, garlic, and garlic sprouts for later use. .
6. Cut the green onion, ginger, and garlic into the foam for later use. Separate the ginger from the green onion and garlic.
7. Cut some onion froth and shallot garlic froth and set aside.
8. Beat the fried eggs into egg mixture, put a little oil on the pan and brush evenly on the bottom of the pan before preheating.
9. Pour the egg mixture into the preheated pan and quickly spread it evenly. Fry on low heat, turn over after setting.
10. Fry until golden brown into egg pancakes. Cut the egg pie into strips, then cut into small diamond-shaped slices for later use.
11. Cut the garlic sprouts into small pieces and prepare the bleaching vegetables together with the cut egg skins.
12. From the frying pan, fry the tofu separately, add a little salt and pepper, and fry until the skin of the tofu is slightly burnt.
13. In a separate oil pan (you can add a small amount of lard), fry the chives, ginger, garlic and onion first, then add the sliced carrots, potatoes, fungus, day lily, (Pleurotus eryngii) and stir-fry until they are 8 mature before putting Add tofu, add five-spice powder, light soy sauce, oil consumption, sugar, salt, monosodium glutamate, chicken essence, and pepper to stir-fry the ready-made vegetarian seeds.
14. Stir-fried vegetarian simmered seeds and meat sintered seeds prepared in advance (the recipe of meat sintered seeds will be introduced separately).
15. Big bones, old hen broth (for the recipe, please refer to my dandan noodle recipe).
16. In a separate pot, put a little oil and stir-fry the minced garlic over low heat. Add five-spice powder, dark soy sauce, light soy sauce, oil consumption, sugar, salt, monosodium glutamate, chicken essence, pepper, and Qishan balsamic vinegar. The amount of vinegar should be larger. Then add the boiled broth, and then add an appropriate amount of meat simmered seeds, vegetarian simmered seeds and bleached vegetables to make sour soup for later use.
17. Cook the prepared noodles (hand-made noodles, thin leek leaf noodles).
18. Pour the sour soup and add the appropriate amount of meat simmered seeds, vegetarian simmered seeds and bleached vegetables. (According to personal taste, it can be adjusted into the oily sub-flavor for better taste).
19. Complimentary fruit plate: oranges, apples, pears.
Tips:1. The main points of making Qishan simmered noodles are divided into five parts, noodles, bleached vegetables, sour soup, vegetarian simmered seeds, and meat simmered seeds.
2. The best noodles are Baoji's guillotine noodles, but the most authentic guillotine noodles can only be eaten in Baoji (I have a chance to come to Baoji for a treat). In addition to the guillotine noodles, you can also use Shaanxi's handmade noodles or leek leaf noodles instead.
3. The tofu must be fried separately when frying the vegetarian seeds, otherwise it will be broken into pieces.
4. Vinegar is the key when making sour soup, the amount should be large and the sourness should be overwhelming. It is best to use Qishan balsamic vinegar.
5. When making egg crusts, be careful not to have too much oil. Preheat the pan on a low fire, pour the egg mixture, shake well, and then fry it over a low fire.
I hope you can give me more advice on the shortcomings.