1. Use 50 grams of boiling water to dissolve the alkaline noodles, then add 170 grams of cold water, slowly add to the flour, and knead it into a hard dough. After waking up for 1 hour, knead it into a smooth dough, cover with a damp cloth and wake up for 2 hours. (If you have enough time, you can stay overnight)
2. Roll into noodles, cut into thin noodles, sprinkle flour and shake.
3. Mince garlic, chopped green onion, and put in a bowl.
4. Pour oil in a frying spoon, cook until it smokes, pour it on the garlic and chives, and stir well.
5. Add a tablespoon of light soy sauce.
6. One tablespoon of balsamic vinegar.
7. 2 tablespoons of cold boiled water.
8. A spoonful of spicy sauce.
9. Mix thoroughly into the sauce of noodles.
10. Wash the cucumbers and shred them.
11. Add water to the wok, bring it to a boil, add an appropriate amount of noodles, boil an appropriate amount of cold water, and turn off the heat when it is boiled again.
12. Prepare a basin of cold boiled water, remove the noodles, let it cool, and control the moisture.
13. Put an appropriate amount of noodles, cucumber shreds, salt, add an appropriate amount of noodle sauce in a bowl, and stir evenly.
Tips:1. In summer, the amount of water for kneading noodles can be appropriately reduced. I use 220g of water for kneading noodles. It feels a little softer. Those who like stronger noodles can reduce it to about 210g. The amount of water for kneading in winter can be increased to 230 grams depending on the flour.
2. The noodles must be boiled with more water, and the fire must be large. It is not advisable to cook too much noodles at once. Otherwise, the noodle soup is too thick and the cooked noodles will not taste good.
