1. First prepare a cucumber, clean and remove both ends, then insert the cucumber into filaments and put it in a bowl for later use. Prepare an onion and cut it into chopped green onion for use. Crush a few garlic, then cut it into minced garlic, and cut the millet pepper into rings. If you can't eat spicy food, you don't have to put it.

2. Pour an appropriate amount of oil into the pot, pour some peanuts, stir-fry peanuts with a small torch until they crackle, let them cool, and pour minced garlic after the oil temperature rises.

3. After the peanuts are cooled, add two spoonfuls of balsamic vinegar, three spoonfuls of soy sauce, one spoonful of salt and one spoonful of sugar, then add a proper amount of Chili oil, and finally add some cooked sesame seeds and mix well.

After the water in the pot is boiled, put the noodles in. Just cook the noodles until they are 90% cooked. Don't cook it too soft. After cooking, put it in clear water to cool, then remove it from the water and put it in a bowl.

6. Add fruit juice, cucumber, coriander and peanuts, and mix well to serve.

The history of noodles:

Noodles are one of the most common traditional pasta in China, with a long history. According to historical records, the earliest noodles can be traced back to the Eastern Han Dynasty more than 900 years ago. In the Eastern Han Dynasty, beginning of autumn was told not to eat boiled cakes and boiled cakes.

According to research, boiled cakes and boiled cakes are the first examples of Chinese noodles. It was called "soup cake" in Wei and Jin Dynasties and "water-induced cake" or "water-induced noodles" in Southern and Northern Dynasties. The explanations of names and diets in Han Dynasty are: steamed cakes, soup cakes, golden cakes and cakes, all named after their shapes. There are also cakes with names in Jiugukao, namely.

There are noodles in Introduction to Vegetarianism, with the ancient name Suobing and Tang Bing. Suobing means its shape, and Tang Bing means how to eat it. The method is to knead the dough into the thickness of chopsticks by hand, then soak it in water, knead it into the shape of leek leaves by hand before eating, and cook it in boiling water, similar to lasagna, or "Jia Jia".

The practice recorded in Qi Yaomin's Book is: rub it into finger length by hand, soak it in water, twist it by hand when cooking, and then boil it with boiling water. This way is very similar to the kneading pull-tab in Shanxi.

People in China have a long habit of eating noodles. They even call noodles "rice", while rice and millet are called "rice" to show the difference. Eating noodles is not only used to sleepy the stomach, but also has the significance of folk etiquette. For example, it is often used to wish newborn babies a long life. People in China often eat noodles on their birthdays, so noodles are also called longevity noodles.

Because noodles are long and thin, it is a custom to eat longevity noodles on birthdays. Longevity noodles are what we commonly call noodles or longevity noodles.

Of course, the long history of eating noodles has also produced a variety of production methods, such as making sticks, pulling, cutting, pulling, pressing, kneading, poking, twisting, picking, sliding, and other modulation methods, such as steaming, boiling, frying, frying, stewing, marinating, mixing, branding, baking and dry fishing, which have evolved into

Such as noodles with gravy in Beijing, Yangchun noodles in Shanghai, Yifu noodles in Shandong, Daoxiao Noodles noodles in Shanxi, minced meat noodles in Shaanxi, Dandan Noodles noodles in Sichuan and Regan Noodles noodles in Hubei, shrimp noodles in Guangdong, Taishi shrimp noodles in Guizhou, beef noodles in clear soup in Gansu, minced meat noodles in Qishan, pimple noodles in Sanyuan and big knife noodles in Hancheng.

There are silk-thin noodles in Henan, belt-wide noodles in Henan, dried fish noodles in Xi and pork and spinach noodles in countless forms.

In addition to the names of noodles, boiled cakes, soup cakes, water-induced dishes and warm dishes mentioned above, there are also cold dishes and warm dishes popular in the Tang Dynasty. These names are modern cold noodles or boiled noodles. In Tang Guanglu Temple, it is said that soup cakes should be cooked in winter and cold dishes should be cooked in summer. This is a kind of noodles cooked and eaten in cold water.