How to make delicious and simple cold noodles at home in summer?

After the white water is boiled, put it into the pot and the water completely submerges 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 take them out immediately. After cooking, the taste is not tough. Like cooking other foods, heat is the key.

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

The mixed noodles are crystal clear, fluffy and complementary. Continue cooling with a fan. I like something cooler. 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 completely the taste of summer. Unfortunately, I have never seen this kind of plant in Guangzhou. I once brought seeds from the north and planted them in flowerpots. They are so thin and weak that people can't bear to eat them. Now I can only switch to coriander, and the smell is quite attractive.

The seasoning juice is made of minced garlic, gutter oil, aged vinegar, soy sauce, thirteen spices powder, salt and water. Don't use too much salt, but add more juice when mixing noodles to ensure the freshness of noodles. In order to balance the salty taste, I like to add some sugar to make the mixed noodles fragrant, salty, sour and sweet, and have a little taste.