Prepare seasoning: 5 kg of water, 35 g of refined salt, 30 g of monosodium glutamate (which can be replaced by chicken essence), 75 g of soy sauce, 0/50 g of white sugar/kloc-,0/0 g of baking soda/kloc-,50 g of vinegar essence and 300 g of sprite. Dissolve salt in water, monosodium glutamate or chicken essence, beef powder seasoning, stir well, and finally add white sugar. Put the fruit preparation into the cold noodle soup, and store the prepared cold noodle soup in the refrigerator for about 12 hours.

1, prepare seasoning: 5kg of water, 35g of refined salt, 30g of monosodium glutamate (which can be replaced by chicken essence), 75g of soy sauce, 0g of white sugar150g, 10g of baking soda10g, 50g of vinegar essence, 300g of sprite, and seasoning of cold noodles beef powder1.

2. Dissolve the refined salt in water, monosodium glutamate or chicken essence, beef powder seasoning, stir well, and finally add white sugar. Pour baking soda and vinegar essence into one beating, and let baking soda and vinegar essence fully reflect. After baking soda and vinegar essence fully react, pour Sprite into the prepared noodle soup and mix well.

3. Put the fruit preparation into the cold noodle soup, and store the prepared cold noodle soup in the refrigerator for about 12 hour. The temperature in the refrigerator is between zero and minus four degrees. Cold noodle soup is best eaten below zero and has the best taste. According to your own taste, add some auxiliary materials such as eggs, tomatoes, coriander, sesame, spicy cabbage and shredded cucumber.