Generally, when it is hot in summer, noodles are easy to be pulled out of the pot, so it will be cooled before eating with cold water, but it doesn't matter if they are eaten out of the pot in winter. Therefore, cold water is not recommended in winter. The cold noodles I am talking about here don't need cold water, because cold water is very unsanitary, and it will upset my stomach if you don't eat well. The cold noodles I introduced to you don't need cold water. First, the noodles are cooked and put into the basin.
Blow it with a fan to cool it. When making cold noodles, the cooked noodles must not be cooked for a long time. If it is too cold with cold water, you can change the water several times, and then spread it out on a clean chopping board behind the filter basin to control the water. This has the advantages of being more cool and refreshing, and the cold noodles are fragrant, smooth and gluten-free. The follow-up is to mix and season with clear oil. Cold noodles must be served with cold water. If it is for children, it is recommended not to use raw water directly. You can use boiled cold white noodles to prevent children from feeling uncomfortable after eating!
Cold noodles can't be boiled with cold water, but it must be raw water, for fear that some adults or children will have diarrhea. It's best to turn on the fan, put the cold noodles in a sieve, add a few drops of vegetable oil, and pick them with chopsticks while blowing the fan, while stirring them. Water shredded radish, water-blanched mung bean sprouts, then pour the diluted sesame sauce, and serve with green garlic or new garlic cloves just listed. On the summer day, holding a bowl of cool silk across the water, the heat in my heart went to half. While picking noodles with chopsticks, the oil and noodles are evenly mixed, and the noodles are cold and will not stick. The cold noodles made in this way are fragrant, smooth and chewy (Sichuan dialect means chewing head).