Has anyone ever sold cold noodles? Please tell me the main points of making noodles and how to make them non-sticky, not easy to break and good in color. Roll around and ask for the great god ~! ! !

Poor adhesion and elasticity are caused by long cooking time and slow cooling speed of noodles.

1, the fire is bigger and the water is boiling.

2. Break up the noodles below and heat them evenly.

Pick it up as soon as it becomes soft. Generally, it only takes 2 minutes to cook, and it will rot after a long time.

4, cold water, ice water is the best, you can put a little salt in cold water, if possible, it is best to pass cold water three times.

In this way, the sauce can be eaten directly to ensure that it is refreshing and smooth, but if it is not eaten or sold immediately, it needs to be dried by an electric fan and then stored in a cool place.

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