Cold Noodles
1.
Add an appropriate amount of water to the pot and boil the noodles into the pot and cook for 30 seconds to 1 minute.
2.
The noodles are picked up and filled with cold water in a rice basket to cool the noodles.
3.
Wait for the noodles to drain, add a little cooking oil and mix well to spread the noodles.
4.
Wrap the plate with plastic wrap so that it won’t be air-dried, and you can also put it on the next day before mixing.
5.
Refrigerate in the refrigerator for 1 to 2 hours.
6.
Sauce: salt, sugar, light soy sauce, oyster sauce, very fresh, sesame oil, minced garlic.
7.
Put it on the pot and warm it up and take it out for later use.
8.
Take the cold noodles out of the refrigerator. At this time, the noodles are very strong.
9.
Pour the sauce and add a spoonful of tempeh sauce.
10.
Sprinkle chopped green onions at the end.
11.
A bite is very cool and enjoyable.
12.
Finished picture
Tips:
When choosing the thick noodles, you can also directly ask the seller and they will tell you which one to use. It is the most important thing to cook noodles. Don't cook them too thoroughly. Generally, it's better to be mature. When the noodles are mixed with oil, be sure to wait for the water to drain. No water can be seen on the surface, and the noodles have begun to stick together. This is the best time to mix. Keep the noodles in the refrigerator. If you don’t like too cold, the time can be controlled by yourself. If you like constant temperature, you don’t need to refrigerate. This step can be omitted. I personally think that mixing after refrigerating in summer will be more effective and cooler!
