How to process broad bean cold noodles

Ingredients: broad bean starch, salt; sesame oil, oil splash chili, garlic, mustard oil, vinegar, soy sauce, monosodium glutamate.

Practice:

1, starch with cool water to soak (a little longer is better);

2, with a smaller pot with the right amount of water to boil, put the right amount of salt;

3, soaked starch decant a part of the water, stirring well, slowly poured into the pot, turn down the heat, stirring in one direction with chopsticks, about 5 minutes after the fire into the pot to cool;

4, cut into pieces, cut into small pieces and put into the pot;

4, cut into small pieces and put into small pieces, put into small pieces and put into small pieces;

5, the starch with cold water to soak in cool water. p>

4, cut strips to plate;

5, sesame oil, oil splash chili, garlic, mustard oil, vinegar, soy sauce, monosodium glutamate each take the right amount of sauce mix well, poured onto the cold noodles can be.

Our most traditional cold noodles in addition to seasonings do not put other dishes, in order to maintain the taste of melt-in-the-mouth. Give it a try, it does taste different!