1. Mix flour with grain flour and salt, add eggs, pour in cold water, mix with chopsticks to form a floc, and knead the dough with hands (the amount of eggs+water is about half of the flour, and the dough is slightly harder than the dumpling).
2. Wake up for 20 minutes, wash and cut seasonal vegetables, and stir fry marinade
3. Tomatoes, carrots, Pleurotus eryngii, onions and zucchini are necessary. Others can be prepared by yourself. All of them can be cut into diced vegetables of similar size (such as peas).
4. Put a little more oil than fried vegetables in the pot, medium heat, and first add diced vegetables that are not easy to cook: onions, green peppers, carrots, peas, and then add almond mushrooms, zucchini, etc. when frying half cooked.
5. When the diced vegetables are almost uncooked, cook the cooking wine, add oyster sauce, and then draw all of them to one side of the pot, and add tomatoes and tomato sauce to the other side to fry the tomatoes thoroughly. Mix the whole pot evenly. During the middle and high heat, if the pot is dry, a small amount of cold water can be cooked.
6. Add soy sauce, black pepper, salt and light, and then half a bowl of starch water. Just thicken it a little. Don't have too much starch. Turn off the fire and take it out when the sauce is thick and boiling for 30 seconds.
7. First, use a large pot (the noodle water should be wide, and a ladle, a large soup pot, or a steamer is all right) to connect half of the pot of cold water, turn on the fire, and treat the noodles at the same time. When the dough is awake, do not knead it. Put it directly on the panel, spread enough dry powder, and press it flat.
8. Roll the noodles into even thin pieces with strength, sprinkle dry powder at any time to prevent sticking, apply dry powder up and down, fold the noodles like a folded fan, cut them into even thin strips, shake them on the panel, and boil them under water.
9. The noodles you cut yourself will not be as dry as those you buy from the outside, so boiling water for 3-5 minutes is enough. Those who like the noodles can take them out of the pot once to cool down, put a plate of noodles, pour two tablespoons of bittern, and suck them into your mouth, which is particularly satisfying.
