After the white water boils, put it in the pot, and the water will completely drown the surface. Don't cover the pot, gently break the noodles with chopsticks while cooking. When the noodles are about 7-8 ripe, you can see that there is a white core in the noodles, so you should immediately fish them out. After cooking, the taste has no toughness. Like cooking other meals, the heat is the key.

Filter the water, put the noodles in a spacious plate, pour in the prepared and heated peanut oil, and stir well. When stirring, it is best to blow it with a fan, so that the noodles will cool quickly and dry.

The mixed surface is glittering and translucent, fluffy and complementary. Continue to cool with the fan. I like it cooler, and I can make it early and put it in the refrigerator for a while.

You can prepare some ingredients during this time. You can buy Schizonepeta tenuifolia in your hometown, wash it, crush it and serve it with shredded cucumber cold salad, which is a complete summer taste. Unfortunately, I have never seen this kind of plant in Guangzhou. I once brought seeds from the north and planted them in flowerpots. They were so thin and weak that people couldn't bear to eat them. Now we can only replace it with coriander, and the fragrance is quite attractive.

The seasoning juice is made of minced garlic, ground oil, aged vinegar, light soy sauce, thirteen spices powder, salt and water. There is not too much salt, and more juice is needed when mixing noodles to ensure the freshness of noodles. In order to balance the salty taste, I like to add some sugar, so that the mixed noodles are fragrant, salty, sour and sweet, with a little taste.