In the kitchen, it is a cooking method in which ingredients are quickly immersed in boiling water.

However, old Beijingers like to call noodle soup braised in summer - Bo.

After careful consideration, the word "boil" may have two meanings: one is to boil the cooked noodles with cold water, and the other is to marinate the prepared vegetables and quickly mix them with the noodles.

Anyway, there are various ways to eat noodles on the Beijing family’s dining table in summer, and their biggest features are: simple, delicious, and cool!

Soy sauce noodles, as the name suggests, is noodles mixed with soy sauce.

Following this clue, I tried to make soy sauce braised noodles, which retained the role of the protagonist of soy sauce and added a lot of lively supporting roles.

In addition to soy sauce, the first ingredient selected is Sichuan peppercorns, followed by ginger and dried chili peppers. The first step is to fry these three ingredients in oil. The oil used is a mixture of rapeseed oil and sesame oil.

The second step is to use three kinds of soy sauce for seasoning: light soy sauce, special fresh sauce and braised sauce.

The three types of soy sauce have different functions. The light soy sauce is salty, the extra fresh one has a strong umami flavor, and the braised one has a beautiful color.

Pour the three kinds of soy sauce into the fried oil, bring to a boil over medium heat, pour in the spread eggs, then add a little brown sugar, cook in Shanghai rice wine, bring to a boil over high heat and serve.

It is not recommended to add salt when making soy sauce. It will be particularly fragrant if it is completely seasoned with soy sauce.

Paired with cucumber shreds and mung bean sprouts, the color and flavor are great!

The taste of the noodles is fresh, numb and salty!

Be sure not to overpower the chili pepper, it just gives the marinade the chili flavor.

Moreover, when eating soy sauce-boiled noodles, it is best to roll the noodles by hand.

In summer, using Sichuan peppercorns with soy sauce to make noodle soup is a perfect match.

Firstly, the scent of Sichuan peppercorns is appetizing, and secondly, Sichuan peppercorns have the effect of warming the stomach and removing dampness.

Because in the hot summer, protecting the stomach and intestines from the cold is a major health issue.