1. Soak the kelp with water two hours in advance, using tap water at room temperature.
2. The water surface is ready.
3. Bring half a pot of water to a boil, add a proper amount of noodles after it is boiled, poke aside with chopsticks, and cook for two minutes.
4. Scoop up the cooked noodles, use a colander or grate to clean the water, and then drizzle with the mixed oil.
5. The noodles soaked in oil are mixed, and the roots are distinct. Wait for it to cool naturally.
6. When the noodles are dried, prepare the seasoning, and pound the peeled garlic into a garlic paste.
7. Mince the shallots.
8. Wash the soaked kelp and shred it. I bought thin noodles, so the kelp is cut thinly.
9. Add an appropriate amount of mashed garlic to cool boiled water to make garlic water.
10. Everything is ready, put the cold noodles and kelp in a big pan, add spicy oil, balsamic vinegar, light soy sauce, garlic water, chives, white sugar, chicken essence, salt, and noodles.
11. Mix the cold noodles and serve.
