It is very hot in summer, and cold noodles are very popular. What seasoning should I use for cold noodles?

One day without noodles, I feel something is missing. Our Qishan noodles with minced meat in Shaanxi are sour and delicious, not to mention oily noodles, and many stars are full of praise for it. Today, I will introduce a special spinach noodle from Xi 'an, which is green and refreshing. Watch the tomatoes start to soften, add boiling water, then add, add scrambled eggs. Many noodles with seasoning will be made into noodle soup, such as braised beef noodles, braised sparerib noodles, chicken noodle soup, Lanzhou Lamian Noodles and so on. This is the most common practice. After eating noodles, it feels great to have a mouthful of fragrant noodle soup. Sometimes you will find that noodle soup is more delicious than noodles.

Some friends don't like noodle soup, so they can choose dry mixed noodles. The seasoning is attached to the noodles and tastes delicious. Such noodles can be dried noodles. The most common burning noodles in Yibin belong to dry mixed noodles. It's delicious, and it's served with a bowl of noodle soup with a little chopped green onion on it, which is light and greasy. Regan Noodles, Wuhan, prepare 200 grams of alkaline ring fine noodles, 20 grams of sesame sauce, 0/0 gram of Chili sauce 10 gram of diced spicy radish 10 gram, and a little chopped green onion.

Boil water, add noodles and cook for about 1 min. All the noodles float on the water to take a bath. Then, put it on the panel, stir it evenly and let it stand for 30 minutes. Then, scald it with boiling water with a leak, pour it into a bowl, and add sesame sauce, Chili sauce, diced spicy radish, 5 grams of soy sauce, 5 grams of aged vinegar, 8 grams of sesame oil and 3 grams of soy sauce. A bowl of Wuhan Regan Noodles is ready.

Braised beef noodles: prepare 300g beef, 200g noodles, carrot 1, Chinese cabbage 1, 2 star anise, cinnamon 1 small pieces, 2 fragrant leaves, sliced ginger 10g, 2 parsley and shallots, cut beef into small pieces, and cut shallots and parsley into small pieces. Add water to smooth the meat, add 3 grams of salt to taste, 3 grams of chicken essence and monosodium glutamate to refresh, and 6 grams of sugar to adjust the aftertaste. Pour into the pressure cooker 15 minutes.