Boil the white water and put it into the pot. The dough will be completely submerged by the water. Don't cover the pot, gently break the noodles with chopsticks while cooking. When the noodles are about 7-8 ripe, you can see that there is a white core in the noodles, so you should take them out immediately. After cooking, the taste is not tough. Like cooking other foods, heat is the key.

Filter the water, put the noodles into a spacious plate, pour in the prepared and heated peanut oil and stir well. It is best to blow it with a fan when stirring, so that the noodles will dry quickly.

The mixed noodles are crystal clear, fluffy and complementary. Continue cooling with a fan. I like something cooler. I can make it early and put it in the refrigerator for a while.

You can prepare some ingredients during this time. You can buy Schizonepeta tenuifolia in your hometown, wash it, crush it, and serve it with shredded cucumber cold salad, which is completely the taste of summer. Unfortunately, I have never seen this kind of plant in Guangzhou. I once brought seeds from the north and planted them in flowerpots. They are so thin and weak that people can't bear to eat them. Now I can only switch to coriander, and the smell is quite attractive.

The seasoning juice is made of minced garlic, gutter oil, aged vinegar, soy sauce, thirteen spices powder, salt and water. Don't use too much salt, but add more juice when mixing noodles to ensure the freshness of noodles. In order to balance the salty taste, I like to add some sugar to make the mixed noodles fragrant, salty, sour and sweet, and have a little taste.

2 cold mixed noodles

Ingredients: Ingredients: 250g of fine noodles, vegetables 100g (root removal of 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.

Features: cool and delicious, delicious and salty.

Loading time:1999-10-1513:12: 00.

Cooking: others

Operation: (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 and put them on the chopping board.

Blow cold 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.

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