Next, we will introduce you to six local noodle practices. You can study. When you are ready, add water to the pot to boil, and then put the noodles. Before you put them in the pot, you must shake them. They can't stick together or lump. After you put them in the pot, you can completely pull them out with chopsticks. At this time, put some edible salt in the pot and cook it with noodles. My method is simple. A pot of clear soup noodles, different side dishes every day, sometimes shredded green peppers, sometimes scrambled eggs with tomatoes, or dried beans.
When cooking noodles, make it as simple and convenient as possible. When cooking dinner, all you need for breakfast the next day is to pick up a noodle and see if it is white. If it is, it means it is ripe. Of course, you can intuitively see that the noodles are bright white when cooked, and you can also know whether they are cooked by adding ice to cold water. Add boiling water, add salt, white pepper and sugar to taste, take another pot from another stove, cook the noodles, don't overcook them, remove the white core from the middle of the noodles and put it in a wok.
Sit on the fire, heat the pan, pour oil, add chopped green onion and stir-fry until fragrant, then add diced tomatoes, stir-fry juice, add a little soy sauce and salt, and finally pour in a proper amount of water, which is red and bright, sweet and sour, and appetizing. When you can't eat all the noodles at once, because if you can't finish eating them, they will fall off, so the best way to keep moisture is to wash the starch on the surface of the noodles in cold water, which will make them more energetic.