1. Grate the peeled and washed white radish, add appropriate amount of cooked sesame seeds, cold soy sauce, apple cider vinegar, sesame oil and salt, mix well and make a small cold dish
2. Cut the tomatoes on the top with a cross knife and scald them with boiling water, then cut into cubes and set aside
3. Shred cucumber and set aside
4. Pour the oil into the pot, add a proper amount of peppercorns, make the pepper oil, put it in a bowl and set aside
5. Add a small amount of oil to the pot, beat the two eggs and fry them until ready for use
6. Add the hot oil in the pot and chopped green onion until fragrant
7. Add a bag of Xiangqi sauce (100g) to the sauteed oil and stir fry for a while
8. Add the scrambled eggs to the fragrant Xiangqi sauce and stir fry for a while to allow the eggs to absorb the aroma of the sauce, then add the diced tomatoes and simmer on low heat.
9. After the diced tomatoes are basically stewed out of the soup, add the sliced garlic moss, stir fry to taste the saltiness, and it will be out of the pot if there is no problem.
10. Cut green pepper into small pieces, mince garlic
11. Add proper amount of oil to the pot, add green pepper diced and stir fry when the oil is hot, then add proper amount of salt and light soy sauce
12. Then add the minced garlic, stir fry twice, and get out of the pan.
13. You can cook the noodles with superheated water while frying the sauce. After the noodles are cooked, add the pepper oil and mix with the pepper oil and let cool.
Tips:In fact, it’s very simple. The sauce and side dishes can be used according to personal preference. If you like sesame sauce, you can also drizzle some sesame sauce; if you don’t like to use pepper oil, you can also put the hot noodles directly over pure water or cold water before eating
