Seasoning of Su Cai Yangchun noodles: cold water (appropriate amount), garlic sprout (appropriate amount), salt (appropriate amount), chicken soup (appropriate amount) and sesame oil (appropriate amount).
1. Beat the eggs into flour, knead them into smooth and slightly hard dough, and put them in the freezer for 20 minutes.
2. Wash and slice garlic seedlings; Beat the eggs into the pot and spread them into eggs for peaches.
3. Take out the dough and knead it for 5- 10 minutes. Flatten the dough and roll it into large pieces.
4. Spread flour evenly to prevent adhesion; Fold the dough into several layers and cut it into moderate width with a knife.
5. Shake the cut noodles.
6. Boil the water in the pot, add the noodles, stir fry until it breaks, remove it and put it in a bowl, sprinkle with shredded eggs and garlic sprouts.
7. Add chicken soup to another pot to boil, skim off the floating foam, add salt and drizzle with sesame oil.
8. Chicken soup can be poured on noodles.