Spinach, pepper, red pepper, Laoganma, 9% white vinegar, shredded cucumber, chopped Toona sinensis, chopped ham.

How to cold mix multiflavor spinach noodles?

Wash the spinach, squeeze out the juice, put a little salt in the spinach juice, use this juice to make noodles, wake up for ten minutes after living, add salt and thin tendons, and you can roll the noodles ... thickness is optional.

Shred cucumber, cut Toona sinensis bud and pickles into small pieces, shred ham, or mash it with shredded pork and garlic, and dilute the hemp juice with a little white water twice as salty.

Cook the noodles, put a pot of boiling water in advance to cool them thoroughly, soak the cooked noodles in cold boiling water for a while, and then mix the ingredients at will to eat.