I. At the bottom of the bowl is some slightly diluted garlic sauce, with chopped green onion (must be the white part of the green onion) and some condiments: a dash of soy sauce and vinegar, a dash of sesame oil, a dash of pepper and monosodium glutamate

2. Start cooking the noodles, directly in boiling water everyone should be able to, but this noodles must be added alkali noodles, in order to have the texture, the noodles will not be lumpy. Cooking noodles when the first rolling pot, to lift the lid to add a cool water, because it is alkali noodles, cooking slower

At the same time in a pot of bean sprout soup, bean sprouts and noodles are the same as directly in the water on the line, do not have to add any seasoning. If you like the eggs, you can put an egg in the bean sprout soup (Note: soybean sprouts)

Three, boiled bean sprouts soup fishing up part of the bean sprouts, spread in the bowl of the good seasoning. On top of that, put the cooked noodles, remember, the top must add chili oil!

Chili oil practice:

I. On the good chili noodles, sesame seeds, salt, mixed and put into a container that is not afraid of hot. Definitely the most chili powder, the other ingredients at will (pepper, five-spice powder)

Two. Boil a pot of hot oil (oil to smoke), turn off the heat, let stand for 1-3 minutes (cooling, key). After the hot oil slowly poured into the matching chili noodles, pouring while using chopsticks to stir the chili powder (key, the container under the pad rag, can prevent the container with the movement), make sure that uniform. Oil rather more than less, after the production should be completely submerged chili powder When a pot of fragrant slippery bean sprout soup, two tender dripping yellow eggs on the table, a bowl of red chili oil stirred dry buckle noodles in front of the presentation, and suddenly make diners mouths and tongues, gobbling up. Sometimes outsiders do not understand, why a bowl of ordinary dry buckle noodles, how to eat so slander, drink so poor, more do not understand the dry buckle noodles, why the locals are always so fond of ...... Yes, food culture is always played on the strong regional characteristics, like the Guangdong people like to eat sugar, Szechuan people like to eat spicy, Shanxi people like to eat vinegar, as well as the people of Eddanyang is like to eat dry buckle noodles. This is a blessing that can be enjoyed in other places. Dry buckle noodles, has become an essential part of the dietary life of the people in Huiyang.