What is a "patch"?

Noodles, full name of Lamian Noodles. Add a little salt to cold water and knead the dough evenly. More than 30 minutes after waking up, cut into strips about 2 cm wide and half cm thick. After oiling, continue to wake for 30 minutes and pull it into irregular rectangular slices by hand. You can cook it before frying or stewing it. It is a common pasta in western regions such as Shaanxi, Gansu, Ningxia and Xinjiang.

The main differences with noodles are: its noodles need to be salted, woken up and oiled, similar to the requirements of Lamian Noodles, and no noodles are needed; It is cut into strips and pulled into sheets by hand, while noodles are rolled into sheets and cut into strips. It tastes stronger than noodles and is suitable for frying and stewing. Generally unfamiliar, noodles are the opposite.

One more thing: Simply slicing noodles is also called noodles, but it is different from Lamian Noodles.

=====

How to eat noodles:

Add a little salt to the dough with cold water, knead it evenly, and stir it for 30 minutes. Cut it into strips with a width of 2cm and a little thickness, grease it and stir it for 30 minutes. After the water is boiled, pull the stick-shaped noodles by hand, put them in the pot and cook them directly, then take them out and drain them. The next process can be fried or stewed.

Frying:

Ingredients: sliced meat, tomatoes, green peppers, garlic, onions and other seasonings. Stir-fry the sliced meat first, then stir-fry the tomatoes, green peppers, garlic and onions together, add salt, pour in the cooked noodles, stir-fry slightly and then take out the pan.

Stew:

Stir-fry sliced meat, tofu and fresh vegetables such as red pepper, add mutton soup, add salt, monosodium glutamate, soy sauce, Jiang Mo and pepper, then add yellow flowers and fungus to boil, thicken the juice slightly, and sprinkle with shredded garlic for later use. Then cook the dough pieces, spoon them in a bowl with a colander, and eat them with the cooked braised dishes.