The following are various ways to make cold noodles with fresh noodles.

Cooked fresh noodles can be non-sticky; Fresh noodles should be cooked perfectly; Fresh noodles should be picked up immediately after they are cooked. It is too cold to use cold boiled water. Then it is necessary to drain the water, shake off the fresh noodles with chopsticks, add a small amount of cooked soybean oil and stir to prevent sticking to a block.

1. Fresh cold rice noodles: 250g of vegetable oil, 0/0g of pepper, stir-fried until fragrant, and picked up the pepper to obtain pepper oil; Cook the noodles until they are cooked thoroughly, take them out and let them cool, stir the fresh noodles evenly with chopsticks, pour in pepper oil, preferably 2 tablespoons of noodles in each bowl, and stir until the noodles are cooled thoroughly; Stir-fried noodles with garlic, vinegar, pepper and salt.

2. Sprouting carrot cold skin: beat garlic into minced garlic, put it in cold boiled water and put it in a bowl; Add hemp juice into a bowl and stir; Cut the Toona sinensis bud into powder and put it in a bowl; Carrots, radishes and pickles are cut into powder and put into a bowl; Wash the loofah, peel it and cut it into thin slices; Take out the cold fresh noodles and put them in a bowl; Put in the prepared materials.

3. Cold noodles with shredded chicken: 500 grams of fresh noodles, 200 grams of tender chicken breast and 250 grams of loofah; 3 grams of salt, soy sauce 15 grams, rice vinegar 10 grams, 2 grams of chicken essence, 5 grams of sesame oil 15 grams, vanilla, proper amount of old hen soup and a small amount of rice wine. Put the chicken breast in a bowl, add a little salt and rice wine, stir and steam for about ten minutes. Take out the chicken breast and cut it into filaments or tear it into filaments. Cleaning the loofah and trimming it into filaments; Wash Lai Xiang and cut it into small pieces for later use; Put salt, soy sauce, rice vinegar, chicken essence, sesame oil and old hen soup into a small bowl to make a cold sauce; Put cold rice noodles in a bowl, add shredded cucumber, chicken stockings and high heels, sprinkle with fragrant lai, then pour in the prepared cold sauce and mix well to serve.

4. Vegetarian cold noodles: 500 grams of fresh noodles, 300 grams of broccoli or vegetables, 3 peppers (sweet) and 25 grams of pickles; Onion 10g, garlic 1g, soy sauce 10g, rice vinegar 5g, salt 3g, chicken essence 2g, sesame oil 15g, and appropriate amount of bone soup. Wash broccoli, blanch it, pick it up and blanch it in cold water, then cut it into developing sections; Shredded green pepper and blanched, diced pickles and shallots, and chopped garlic into minced garlic for later use; Put soy sauce, rice vinegar, salt, chicken essence, sesame oil, bone soup and other seasonings into a bowl, mix them into cold sauce, and pour them into cold rice noodles. Then put broccoli, shredded pepper, minced sauerkraut, chopped green onion and minced garlic on fresh noodles and mix well to serve.