1. Shake the raw noodles loosely and put them in the steamer. Steam over high fire 10 minute. Pick it loose with chopsticks and blow it cool with an electric fan. At this point, the face is familiar.
2. Put the steamed noodles in a pot and blanch them with boiling water. Float the noodles, remove and drain. At this time, the noodles are completely cooked. Put it on a big plate and mix with scallion oil while it is hot. Stir and pick them loose, then blow them with an electric fan, put them in the shade, let them cool, put them on a plate, add sesame sauce, soy sauce, sesame oil, spicy oil and other seasonings, and finally cover them with mung bean sprouts.
3, mung bean sprouts should be boiled with boiling water and boiled with cold water to keep their buds full and tender.
4. Onion oil is an important seasoning for mixing noodles. Cooking onion oil can adopt the folk cooking method in northern Jiangsu, that is, taking a proper amount of chives and onions, removing roots and peeling them, washing them, cutting them into fine powder, putting them into an oil pan (often 500g of onions and 400g of peanut oil), cooking them with low fire until the onions turn yellow, adding red soy sauce, continuing to cook, and stirring them with a spatula to prevent burning. Boil until the water is dry, and the scallion oil is dark red and yellowish. The cooking time of onion oil should be well controlled, neither too short nor too long.