Ingredients: 1 catty of noodles (preferably round noodles), 2 ounces of mung bean sprouts, 2 ounces of cucumbers, 2 ounces of celery, 2 ounces of carrots and 2 ounces of small vegetables. Seasoning: a tablespoon of soy sauce, a little pepper, a little peanut oil, a piece of ginger, a little peanut, a little sesame sauce and a little sugar and salt. Cold boiled water method: 1. Put the noodles in a boiling steamer. Shred cucumber, cut celery into small pieces after boiling water, shred carrot and blanch for later use, cut small vegetables into small pieces for later use, fry peanuts in oil pan with a little oil and mash them for later use. These are called food codes.

3. Stir-fry the pepper in peanut oil and take it out for later use. 4. Add a little cold water to sesame paste and mix well. Cut ginger into fine powder, put it in an empty bowl, add a little sugar, a tablespoon of soy sauce, a little salt and a little mushroom essence, then add half a bowl of cold water and stir well to serve as sauce. Take out the steamed noodles and cook them in boiling hot water for half a minute, but if the noodles are a little thicker, they can't be cooked for dozens of seconds. 6. Remove the noodles from the water and put them into the cold boiled water prepared in advance. When the water is hot, change a pot of cold water until the noodles are completely cold. Then take out and drain the water, pour the fried peanut oil into the noodles and mix well, so that the noodles can remain smooth all day. 7. Add several kinds of cut vegetables and sauces, and add noodles according to your own taste.