Seasoning: onion 10g soy sauce 5g monosodium glutamate 2g salt 5g sugar 5g peanut oil 30g each.
The practice of cold double skin:
1. Remove the green onions, wash and cut into chopped green onions for later use; Cut off the green skin of watermelon skin, keep the white skin, wash it in cold water, cut it into 4 cm long shreds, and drain the water.
2. Sprinkle the jellyfish skin, wash it with cold water, cut it into 4 cm long filaments, drain the water, and put it into the plate together with the shredded melon skin.
3. Heat the wok, add peanut oil and heat until the chopped green onion is fragrant. Pour chopped green onion oil on shredded melon skin and jellyfish skin while it is hot, then add soy sauce, refined salt, sugar and monosodium glutamate to adjust the taste, put it in the refrigerator, and take it out after cooling.
For more information about cold rice noodles, please see Mint.com Food Library/Restaurant/Liangba Double Noodles.