Soy noodles

Every Saturday or weekend is my home's day of purchase, with all kinds of purchases and purchases prepared for next week's work day, especially with fresher foods, which can't be controlled, and the times when they are bought are as good as they can, and less when they are used. With more cooking, there is a good grasp of the amount of food available to family members, but sometimes there is a little bit of the rest of the food, and he has to buy it after work, and in my eyes, he's still got it, and he's got it. One of my most common methods is making noodles. On the one hand, the remaining ingredients in the refrigerator can be removed, and on the other hand, they are fast enough not to add too much burden to the tired body after work, and they also taste good. It's better to eat noodles, so I made noodles, and it's good to cook. Don't lose the sauce and the meat. The food inside is made of food, it's cut to pieces, it's made to the face, it's eaten and then the soup, it's beautiful. And that's why my sauce is always on the table, and it feels like it's just a perfect master, with beef sauce, chili sauce, mushroom sauce as a base, cooking, wrapping up buns, sometimes a little bit, sometimes lazy or cleaning the fridge with a little sauce, with a little taste coming up and eating。