Live noodles: prepare a certain amount of flour, a bowl of light salt water, slowly add water to the flour, and then knead it slowly until it becomes smooth dough, which requires "three lights", namely, face light, basin light and hand light. Teacher Bei reminded me that if I touch some vegetable oil on my hand, I won't touch powder. I did it!

2

Put the dough aside, prepare other materials, such as tomatoes, Chinese cabbage and fungus, wash, soak and cut into sections;

In addition, chop a little garlic paste, add a little salt, and put a little Chili noodles (I don't have any at home, so I put some red peppers selected from spicy chicken) in a bowl for later use.

Teacher Bei reminded me that it takes about fifteen minutes to knead the dough, and I did the same!

three

Start making soup! Boil the oil in a hot pot, then scoop up a little hot oil and pour it into the garlic paste just prepared. Only a few squeaks were heard, and the garlic immediately changed color. This juice is reserved for future use!

There is a little oil left in the pot, add ginger and shallots to stir fry (I don't have them), then add tomatoes to stir fry, add auricularia, add water, add seasonings including salt, vinegar, allspice powder and pepper (I didn't put them in), and bring to a boil and turn to low heat to let it boil slowly.

four

Cut the dough into small pieces, then flatten it into thick pieces with a rolling pin, and put some peanut oil on the surface with your fingers. Mr. Bei reminded that this can make the surface smoother (it seems to be ~)

five

Stretch the dough pieces and cook them in a pot, then add vegetables (Chinese cabbage) and roll them twice.

six

Pick up the noodles and put them in a basin filled with cold boiled water or mineral water. Mr. Bay said it was to make them stronger.

seven

Pour the freshly prepared garlic juice into the noodle soup and stir well.

eight

Yangling dipped in some water and began to eat!