1. Add water and salt to the flour and form a slightly firm dough for later use.
2. After ten minutes, put it on the panel and roll it into dough.
3. When rolling the noodles, sprinkle the noodles with starch, so that the noodles made are smooth and not easy to stick. Roll it out a bit thicker and have a better taste.
4. Cut into noodles and set aside.
5. A handful of nepeta, wash.
6. Leave only the tender stems and leaves.
7. Put the cleaned Nepeta in a large bowl, add thirteen incense, salt, chicken essence and sesame oil for later use.
8. Add water to the pot and bring to a boil.
9. Beat an egg and set aside.
10. Pour the beaten eggs into a pot of boiling water.
11. Pour the boiled eggs and boiling water into a large bowl of Nepeta, and use Nepeta to topping for noodles.
12. Cook the noodles with the remaining water.
13. Cut cucumber into thin strips.
14. Put the cold noodles in a bowl and pour garlic sauce to taste.
15. Pour the nepeta egg soup, cover the noodles with cucumber shreds, and serve with a bowl of noodles suitable for summer consumption.
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