Meatloaf for noodles

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Pork slices

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Cucumbers, carrots, cedars, peas

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(a) Black Muir, mushrooms, yellow bouquets with early hair, cleaning, small pieces of black Moot, mushroom slices, yellow bouquets

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Prepare the ingredients, and the eggs are scattered

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(b) A little salt, white pepper powder, wine, water starch mix in the meat tablets until the meat tablet is bright and salted for 10 minutes

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(b) Hot pots to refuel, and meat slices to the pots

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(a) Equalizing the fire

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Put it in garlic

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It's a fragrance, and it's a fragrance

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(a) A small amount of oil shall be placed in the pot, and a suitable amount of peppers shall be added to it, to be taken for disposal after it has exploded

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(b) Transfer of soy sauce

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Adding water

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(a) The fire broke open

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Add black molybdenum, mushrooms, yellow cabbage

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A little bit of cooking

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Add peas

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Add water starch and keep mixing up to make the soup thick

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Put salt in it, add meat chips, and keep mixing

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Cooking for a moment

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Put it in cucumbers and carrots

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(b) Egging fluids, into perfumes and evenly mixed

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(b) The completion of the halogenation of meat tablets

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Noodles made

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Smash it together and put on the spices

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Let's eat

Cooking Tips: 1. Aside from pork belly, dried daylilies, wood ear mushrooms, and eggs, other ingredients in the gravy can be added or reduced according to personal preference; 2. Pork belly is the best choice for the pork. Since we ran out at home this time, I had to substitute it with lean pork, and the texture was actually quite good; 3. The amount of water added should be determined by the serving size; 4. Add water immediately after adding soy sauce to prevent the oil from splattering and scalding yourself; 5. Control the amount of water-starch mixture added to ensure the gravy is neither too thick nor too thin. Method for Handmade Noodles: To make handmade noodles, you must first knead the dough. Basically, the ratio of flour to water is 2:1. If eggs are added, the amount of water should be relatively less. The dough for handmade noodles should be on the firmer side; this gives it a chewy texture and prevents it from turning into mush when boiled! After kneading the dough, cover it with a cloth or lid and let it rest for 30 minutes. Use this time to prepare the gravy! Once the dough has rested, divide the large dough ball into several small portions about the size of your palm. Take one portion and roll it into a thin disk; sprinkle plenty of flour evenly on the dough disk and fold it; use a knife to cut the folded dough disk evenly into thin strips; unfold the noodles, and they are ready to be boiled. Encyclopedia: Commonly known as "Da Lu Mian" (Noodles with Gravy), it is a traditional noodle dish from the Shandong and Shanxi regions, with the Shandong version being the most famous. There are diverse methods and flavors, and a wide variety of ingredients, leading to different tastes depending on the materials and methods used. Da Lu Mian is divided into two types: "Clear Gravy" (Qing Lu) and "Mixed Gravy" (Hun Lu). Clear gravy is also called "Cuan'er Lu," and mixed gravy is also called "Thickened Gravy" (Gouqian Lu). The methods are naturally different, and the tastes in the mouth are also distinct. Regardless of whether it is clear or mixed, Da Lu emphasizes a good soup base. Clear chicken soup, white meat broth, or mutton soup are all good, but the top choice is broth simmered with diced morel mushrooms; the soup is clear and the taste is pure, making it a superior choice for soup stock. In addition to diced white meat or mutton, shiitake mushrooms, morel mushrooms, dried shrimp, omelet, and fresh bamboo shoots, Beiping (old Beijing) locals also add a bit of seaweed (elkhorn). Finally, sprinkle some freshly ground white pepper and fresh cilantro. A spicy yet fresh flavor indicates all the seasonings are complete. The Cuan'er gravy must be saltier than regular soup; otherwise, once the noodles are added, it will taste bland and flavorless. Since it is called "Lu" (gravy), it should be thick to match the name, so only thickened gravy is considered authentic. The thickened mixed gravy is more complicated to make than the Cuan'er gravy. The ingredients are roughly the same as for Cuan'er gravy, just omitting the seaweed and replacing it with wood ear mushrooms and daylilies. The eggs should be beaten well and drizzled over the gravy. If ham, chicken slices, and sea cucumber are added, it is called "Three Delicacies Gravy" (San Xian Lu). All ingredients are changed to slices. Before taking the pot off the stove, fry some Sichuan pepper oil in an iron ladle and pour it over the gravy while hot. With a "sizzle" and overflowing fragrance of pepper, the masterpiece is complete. The difference between eating Da Lu and Zha Jiang Mian (Fried Sauce Noodles) is that when eating Cuan'er gravy, shredded cucumber, shredded carrots, spinach, bean sprouts, edamame, and lotus root slices can all be used as toppings. If eating thickened gravy, all toppings are omitted. When eating Cuan'er gravy, it is mostly paired with "Yi Wo Si" (fine stranded noodles) and less with "Lian Zi Bian" (broad noodles). Whether to rinse the noodles in cold water is up to you. If eating mixed gravy noodles, the noodles should be broad rather than fine. The noodles must be rinsed in water after boiling; if not rinsed, when scooped into the bowl...