I. Ingredients:

Half a bowl of cold noodles, chopped green onion, a spoonful of salad oil, a spoonful of seafood soy sauce

Half of soup stock

Salt

Second, the practice:

The cold noodles are torn open, soaked in cold water for about twenty minutes, and then fished out.

Heat the pan and put salad oil, oil should be less, otherwise it will be greasy, when the oil is hot put the chopped green onion stir fry.

Then add the seafood soy sauce and stir-fry for a while, put in cold water, if you want to drink hot soup, put more water.

When the pot of soup boiled into the soup treasure, continue to simmer for two minutes, add salt to taste, turn off the fire.

Make boiling water in a separate pot, add the cold noodles from the first step and scald them for one minute, not too long, then put them in cold water for a while.

Take out the cold noodles and pour in the broth, the hot cold noodles will be ready, finally put cilantro, vinegar, chili oil to taste.

Cold noodles are machine-pressed noodles, which are made by putting buckwheat noodles into radish or cabbage kimchi and topping them with sliced pork. Cold noodles in the mouth, chewy, cool, light, soupy, smooth throat, and the spicy, salty with sweet and sour can immediately hook saliva, and with chewing cold noodles dishes (Korean kimchi, spicy cabbage, beef, cucumber, boiled eggs, cilantro), people's appetites increased. Cold noodles are affordable and accessible to the general public.