How to make delicious home-cooked hot noodle soup? What did you say?/Sorry?

Love hot noodle soup! My hometown is in Tianjin. Occasionally, if you come home early, you will spread a pancake. If I miss breakfast, the first meal at home must be hot noodle soup! I will never get tired of noodle soup made by my mother. I also provide a prescription, very simple! Key ingredients: handmade noodles, dried seaweed, shredded Chinese cabbage, chopped green onion and Jiang Mo. Steps:

1, put the cold oil of dried seaweed into the pot, stir-fry until fragrant and discolored, and then put the minced onion and ginger into the pot. ?

2. Add shredded cabbage, stir-fry for a while, put a little soy sauce, and then release the water after the cabbage becomes soft and discolored. ?

3. Boil the water below and add some salt.

4, noodles are cooked in a pot, and a little sesame oil is ordered.

Frequently asked questions: 1. Why use handmade noodles? The first is full of energy! Northeast China says steel drops! Secondly, handmade noodles are the key to turning decay into magic, which can make noodle soup thicker. Because both the supermarket staple food kitchen and homemade handmade noodles are mixed with flour to prevent noodles from entanglement, generally corn flour or corn flour mixed with white flour. If the flour is boiled, the whole pot of soup will be much richer. The landlord also said that the noodle soup he made was clear and moist. If you don't want to hang a pot of pork bone soup to cook noodles when you come home from work, handmade noodles are definitely your best choice. 2. Why go to Haimi? Actually, this is my personal preference. Shrimp skin is fresh, so it is more enjoyable than shrimp skin, more suitable for soup than fresh shrimp, and cheaper than big-headed shrimp skin. Dried laver tastes good. Adjust the monotony of a bowl of plain noodles. 3. Can Chinese cabbage be replaced by other vegetables? In fact, anything can be done, but Chinese cabbage is a tried and tested noodle soup fighter, and it has little requirement for heat control. You won't be disappointed if you cook in a big fire for an hour. Dislike the cabbage is too big, affecting the mood, change it to Q version, doll dish. 4. About Onions and Ginger Northerners love cooking. Our family doesn't have onions and won't cook anyway. However, this is also controversial. Once I fried western-style chicken at home (scrambled eggs with tomatoes, a strange name I learned from my colleagues in Xinjiang), and put chopped green onion in the wok. As a result, the southern friends who came to eat were horrified and said, "I have to endure it because the tomatoes and eggs you fried are not sweet enough." Why do you still want to fry the pot? " ! "Ginger is the ingredient of most dishes, especially northern dishes. Stew a pot of braised pork, you will only eat ginger slices by mistake if you are hungry. But noodle soup is different. Eat together! Jiang Mo helps to drive away the cold in many ways. When I was young, especially on rainy days, I always asked my mother to cook a bowl of noodle soup. Celie purred all the noodles, and finally even Jiang Mo at the bottom of the bowl got into her stomach, which made her feel very comfortable. Jie is like the simplest bowl of noodles on the dining table of Tianjin people! Take two sauces from the noodle bowl, a bean curd with soy sauce and shredded pickles, and apply sesame oil-make it!