Bean sprouts, bean sprouts include soybean sprouts, mung bean sprouts, small bean sprouts and so on. , also known as Ruyi Cuisine. Edible bean sprouts began in the Song Dynasty, and bean sprouts, bamboo shoots and mushrooms are listed as three vegetarian delicacies. Bean sprouts are rich in vitamin C, vitamin E, chlorophyll and other nutrients, which have the functions of skin care and tumor prevention. Bean sprouts are cooked in boiling water and seasoned with a piece of cold rice noodles. Side dishes are very important.

Gluten, in the process of making cold noodles, is to put the noodles in clear water and knead them until the water turns white, then pour the white water into a big basin and wash the dough several times with fresh water, and the remaining dough is gluten. Gluten yield is small, so we should make good use of it. Add a piece of cold rice noodles to taste. Side dishes are very important.

Cucumber, cucumber, everyone must be familiar with it. When choosing, choose tender cucumber instead of big cucumber. Wash and shred, add a piece of cold rice noodles and taste directly.

Oil pepper seed oil pepper seed is one of the famous specialties in Shaanxi, also known as oil pepper. It is made by mixing ground pepper powder with peanuts, sesame seeds and other seasonings, pouring in cooked oil, and then stirring with farm vinegar. Oil chili pepper is ready! This is also a dish in Shaanxi. I won't introduce how to eat. Nowadays, people who sell Chili noodles or spicy products can be seen everywhere.

Development of cold noodle seasoning;

Seasoning for cold rice noodles: edible salt. White vinegar, aged vinegar, monosodium glutamate, soy sauce, sesame oil and other condiments, such as first-class salt vinegar, are put into a container, stirred into juice, and then boiled water is added as appropriate. This will dilute it. Add a little more juice when seasoning to ensure that the cold noodles are not too dry. If the flowers are too dry, they will be stirred unevenly, which will seriously affect the taste. Garlic paste tastes better with oil.