1. Put the fresh noodles in boiling water and cook them until they are dead, then quickly remove them, immerse them in cold water to cool down, and remove them from the water after they have cooled.
2. Put it into a gauze spread grate, spread it out evenly and let it cool, then use a brush to apply a layer of cooked vegetable oil. After brushing one side, pick it up with chopsticks and brush the other side so that the noodles are roughly covered by the oil and don’t stick. Stick together
3. Rinse the bean sprouts, blanch them in boiling water, remove them, drain the water; wash the cucumbers and shred them; chop the green onions, and mince the ginger and garlic.
4. Soak the soybeans and peanuts in water and drain the water. Pour an appropriate amount of oil into the wok and cook to 70% hot. Pour in the soybeans and peanuts and fry them out. When the fried soybeans are cooled, use a pestle to pound them. Broken into Okara
5. Put the prepared cold noodles in a bowl, and then add the cucumber shreds, bean sprouts, sprouts minced meat, bean dregs, and peanuts in sequence. Finally, add the seasonings according to the taste and mix well.
