Accessories: moderate amount of alkali, spinach moderate 50g, 30g of celery, 30g of fenugreek, 2 eggs, moderate amount of soybean oil, a little water starch.

Seasoning: salt 4g, vinegar 5ml, 2 cloves of garlic, sesame sauce, marinade, oil splash spices.

The practice of Xinjiang cold noodles

1. first with lightly salted water, soil alkaline water and noodles, add the ash water, adding the side pull, kneading until the dough is soft and smooth with tension can be, and then placed on the board molasses.

2. Peel the gourd, pull out the seeds, shred, spinach, celery and cut into pieces.

3. Pull the noodles into thin strips into the pot, cook and then fish out, over two cool water, drizzle a little oil and mix away.

4. Boil the water in the frying pan, cook the vegetable gourd, add salt, beat the egg flower, spinach, add wet starch thickened into a marinade.

5. celery segment into the frying pan fried, respectively, oil chili powder, whip puree, sesame sauce diluted with swimming water.

6. Eat cold noodles served on a plate, pour marinade, put vinegar, garlic, oil chili, sesame sauce, and then put celery section.