Ingredients: 250g of fine noodles, 0/00g of vegetables/kloc (root-removed mung bean sprouts).

Seasoning: sesame oil 10g, onion 10g, ginger and garlic 5g each, soy sauce 75g, vinegar 20g, chili oil 25g, sesame paste 25g, pepper powder 1g, sesame 2.5g, sugar 10g.

Practice: (1) Cut the onion into sections first. Mash garlic into mud. Ginger is mashed into juice. Sesame fried crisp is pressed into coarse flour with a flour stick. Mix all the seasonings into juice.

(2) Cook the noodles with boiling water, take them out, put them on the panel table, blow off the water with an electric fan, shake off the sesame oil on the wine with chopsticks, and continue to blow through.

(3) Put the cooked and air-cooled vegetables on the plate, put the cooked noodles on it, and then pour the appropriate juice.

Features: cool and delicious, delicious and salty.

Egg noodle

Ingredients: one egg, 30g children's noodle, cucumber, ham and carrot.

Ingredients: butter, peanut butter (or sesame paste), salt, chicken essence, vinegar, sugar and cold water.

Production process:

1. Boil the water, add the children's noodles and cook them, then take them out and put them in cold boiled water for later use.

2. Put the butter in a plate, heat it in a microwave oven until the butter melts, put the broken eggs in a plate, and simmer for 2-3 minutes.

You can spread it into an omelet. Shred the omelet for later use.

3. Peel and shred cucumber, ham and carrot, and blanch with boiling water for later use.

4. Peanut butter (or sesame paste) is mixed with warm water to make a paste, and salt, chicken essence, sugar and vinegar are added to make a mixture. Too much vinegar is delicious.

5. Put the children's noodles, shredded eggs, shredded cucumbers, shredded ham and shredded carrots into a large bowl and pour in the ingredients.

Note: this kind of egg cold noodles can be eaten by children over eight or nine months old, but only by younger children. The above materials must be cooked and chopped, and the cucumber is best peeled.

Korea mixed noodles

1. Prepare side dishes: 3 celery, half cucumber, a little minced garlic, 2 boiled eggs and a few slices of beef sauce;

2. Slice celery and cucumber separately, sprinkle with appropriate amount of salt, marinate for about 10 minutes, and then wash off the salt on the surface with water;

3. Add minced garlic, a little sugar, a little vinegar and a little Chili oil to celery and mix well. Add a little vinegar and sugar to cucumber slices and mix well for later use;

4. Find a small pot, put minced meat and water in the pot according to the ratio of 100 grams of minced meat to half a glass of water, cook with strong fire, shovel minced meat with a shovel, and don't form large pieces;

5. Pour cooking wine, soy sauce, a little sugar and a handful of garlic into the pot. If there is a lot of floating foam, carefully skim it off with a spoon;

6. While cooking minced meat, prepare seasonings for cold noodles, chopped green onion and cooked sesame seeds, several spoonfuls of kimchi juice, one tablespoon of Korean hot sauce, soy sauce, sesame oil, sugar, minced garlic and vinegar;

7. After the minced meat in the pot is boiled dry, turn off the fire and put the seasoning just prepared and mix well;

8. Cook the noodles, add cold water and mix in minced meat sauce.

Sesame sauce mixed noodles

Ingredients: 500g of noodles, 50g of sesame sauce, 50g of mung bean sprouts, 50g of shredded cucumber100g, 50g of shredded lean meat in cooked sauce, salt, monosodium glutamate, sesame oil, vinegar and garlic paste.

Methods: 1. Cook the noodles in a boiling water pot. If the cold water is too cold, put them in a bowl.

2. Cook shredded cucumber and mung bean sprouts, and put shredded pork on the noodles. Add salt, monosodium glutamate, sesame oil and garlic paste to sesame paste, add a little cold water, stir it into paste and pour it on noodles.

Features: fragrant but not greasy, cool and delicious.