Cooking Steps

1. 

   Step1:Put the water in the refrigerator in advance for cooling or use the refrigeration function of the water dispense

2. 

   Step2:Heat the wok on the stove. Pour some canola oil into the wok

3. 

   Step3:When the rapeseed oil is 80% hot, pour in the peanuts, fry until the color changes and scoop up. Put the oil aside for use

4. 

   Step4:Let the peanuts cool. Chop them with the cabbage. Wash the cucumber and cut it into shreds. Cut off the shallot. Only the cilantro leaves (if the cilantro is allergic, it can not be added

5. 

   Step5:Boil the water. Pour down the noodles. When the noodles are cooked, remove them and put them into the cold water that has been cooled in advance. When the noodles are cooled, remove them and drain them. Then put in the right amount of cooked vegetable seed oil and mix well to prevent the noodles from sticking.

6. 

   Step6:According to personal taste, add a proper amount of chili oil, pepper oil, sugar, soy sauce, sesame paste, vinegar and other seasonings into a bowl. Then add in the diced cabbage, chopped peanuts, shredded cucumbers, scallions and coriander (you can also change the cabbage into sprouts, pickles, shredded cucumbers into kelp, shredded radish, shredded lettuce, etc. according to your preference). Make several noodles (if you eat two or two, divide them into five). Mix one with the seasoning. Put the rest in the refrigerator.

7. 

   Step7:Add - pepper oil, pepper oil. 1. Heat the rapeseed oil until it's cooked. 2. When the rapeseed oil is a little cold, pour it into the jar with chili noodles or pepper noodles. 3. When pouring the oil, it's better to use the spoon a little. And keep stirring with chopsticks to prevent the chili noodles or pepper noodles from being pasted