Come and Serve A Bowl of Cold Noodles in The Hot Summer, Refreshing and Not Greasy
1.
Prepare all the ingredients, shred cucumber and carrot for later use.
2.
Put an egg fryer in the pan, drizzle a little vegetable oil on the pan, then knock in the eggs, fry them and put them on a plate for later use.
3.
Pour clear water into the deep dish of the multi-function pot, add a spoonful of salt and boil until it boils.
4.
After the noodles are cooked, add cold water.
5.
Boil the water again, boil the enoki mushrooms, and scald the carrots. Remove and drain.
6.
Prepare a deep dish, add the fried eggs, and then add the drained noodles.
7.
Then put the prepared carrot shreds, cucumber shreds, enoki mushrooms, and chopped green onions on the surface of the noodles, and sprinkle a little white sesame seeds.
8.
Finally, pour in the vinegar marinade, sprinkle with a little katsuobushi, and mix well before eating.
Tips:
The cooked noodles must be passed through cold water. They are non-sticky, lumpy, and have a firm taste. The entrance is very smooth.