Cucumber is fragrant and full of water. After peeling off the old skin, cut it from the middle with a knife, cut it into thin slices, and tirelessly pile up the chopping board. Cucumber juice is full and the water content is as high as 90%.

Take the oil pan and stir-fry until the salt is broken. It can be seen that the thick melon juice overflows, and then add the right amount of water to stew. After the cucumber is soft and rotten, add the noodles. In addition to the alkaline surface, other noodles can be put into the pot regardless of width. If there are scattered noodles with different specifications left at home, you can also cook them in a pot and clean the kitchen cabinets.

The time for stewing cucumber noodle soup is not limited. Those who pursue gluten and q-bomb taste can eat it. Soft palatability can be stewed on low heat, and added while eating, which is simple. If served with side dishes such as fermented bean curd and salted pumpkin, it tastes delicious.

Wax gourd and towel gourd are also cooked like cucumbers, which are delicious and fragrant, and each has its own advantages. The melon liquid is dissolved in the soup, and the noodles are soaked in the soup, regardless of the main ingredients and accessories. It's really delicious. It's delicious.