Cooking in hot summer is sultry and troublesome, so it is best to eat cold noodles, also called cold noodles, also called "crossing the water". It was called "Lengtao" in ancient times and originated in the Tang Dynasty. It means that cold noodles don't need much cooking process, but can be easily completed in a few simple steps. It can be eaten in many ways, either hot and sour or sweet and salty, with a side dish. Cold noodles are just necessary food to relieve boredom in summer. Cold noodles made with water are delicious. Cook it first, don't cook it too badly, fish it up and pass it in cold water 1-2 times. It's getting cold, so use vegetable oil.

In order to enrich the color of noodles, I will first cut small green melons and carrots into filaments, and then cut parsley and onions into thin slices. When you are not afraid of trouble, you will spread an egg skin on it and chop it up. Those red, green and yellow filaments are neatly stacked on the plate. When you look at them, your mood will fluctuate. As long as you are careful, those beautiful foods will bloom in the kitchen.

You can cook noodles when the ingredients are ready. When cooking noodles, chop garlic and ginger into powder, sprinkle with a handful of Chili powder, heat oil in another pot, and then pour it on it. Suddenly, even the air became fragrant. Cook the noodles until they are medium-cooked. Pick it up with a colander and drain it with cold water. In a large bowl, bury oil pepper and garlic at the bottom of the bowl, cover with noodles, then pour in soy sauce and vinegar, and finally shred cucumber, radish, shredded egg, coriander and chopped green onion. If there are fried soybeans, peanuts or sesame seeds at home, sprinkle a little, and this bowl of cold noodles will be perfect.

Another method is to put a layer of gauze on the steamer to prevent it from sticking to the pot. Put the dough on it, cover it and steam for 8- 10 minutes. Take it out and put it in cold water. Gently stir the dough with chopsticks to wash off the flour on the surface of the noodles. Make sure the dough is scattered and drained. Put the drained noodles into a slightly larger bowl and pour in the right amount of sesame oil. The reason for using sesame oil is to prevent noodles from sticking together. Because sesame oil smells good, you don't need to pour too much. Put the mixed noodles back into the steamer and steam for 8- 10 minutes.