Practice as follows:

1, acorn cooler, cut into bite-sized pieces and set aside.

2, Korean kimchi and nori cut into small strips and set aside. Korean kimchi add a few drops of sesame oil, a little sugar and mix well.

3, egg beaten into egg sauce spare. Add 1 point of salt, a few drops of cooking wine.

4, the pan coated with a layer of base oil, low heat heating.

5, pour in the egg sauce, spread into a pancake. Let it cool down.

6, cooled egg pancake, rolled into a roll and cut into julienne spare. And cut the seaweed strips and kimchi strips together and set aside.

7, cook the soup base, water, 1L, 15 small dried silverfish, radish, 1 piece, 1 small piece of kelp, green onion, 1/2, 1 tablespoon of cooking wine, soy sauce, 1 tablespoon, 1 tablespoon of garlic, salt, a little start to cook. Cook on low heat for 30 minutes. After cooking, fish out the left and right ingredients and throw them away. Leave the broth alone and set aside.

8, the bowl into the cut acorns cold noodles, and then cut the nori strips, kimchi strips, and nori strips on top of the acorns cold noodles.

9, pour in the cooked soup base, and sprinkle with chopped green onion.