When cooking noodles and dry cut noodles, the water in the pot should not be too boiling, and it is advisable to use medium heat to cook the noodles after they have been boiled, because the dry cut noodles and noodles themselves are very dry, and if you cook them with too much fire, the water temperature will be very high, which will form a mucous membrane on the surface of the noodles, and the heat will not be transferred to the inside, which will lead to the formation of a hard center and the pasting of the noodle soup. When cooking over medium heat, add some cool water as you go so that the noodles are evenly heated. When cooking wet cut noodles and noodles rolled by yourself, you need to boil the water underneath, and then use chopsticks to pick up a few times to prevent the noodles from sticking. Boil them over high heat, and tap the water once for each boil and twice for each boil. Cooking wet noodles must be careful to use high heat, otherwise the temperature is not high enough, the surface of the noodles is not easy to form a mucous membrane, the noodles will dissolve in the water, the use of non-stick frying pan is better, the temperature of the oil should not be too hot, and frying must be changed to a small fire, the smaller the better, so that you can wait until the eggs are fried and not turn over, the shape of the omelette is better to look at. When I make fried eggs, I just use the smallest heat of the liquefied petroleum gas stove, and the fried eggs are very tender. And it is necessary to put salt when you just beat the eggs, otherwise the salt is difficult to melt.