Cooking Steps

1. 

   Step1:Soak buckwheat instant noodles in boiling water at about 50 ° C for 2025 minutes. Drain the water after soaking. Prepare other materials during the time of soaking (recommend a small method to store noodles. It's good to eat the rest of the crisps and use them to hold noodles. It's convenient to access. It's no worse than the bought noodles box).

2. 

   Step2:Spread the egg pancakes. Shred them for later use.

3. 

   Step3:Wash and shred the cucumber. Cut the garlic and coriander.

4. 

   Step4:Soak the noodles and drain the water. Put cucumber shreds, egg shreds, cilantro, garlic shreds, salt, a little sugar, soy sauce, vinegar and oyster sauce on them. In addition, put some salad oil and a little sesame oil in the pot. Add pepper when it's 70% hot. Remove the discolored pepper and throw it away. In the bowl, put shredded pepper and sesame seeds. Pour the fried oil into the chili bowl. This is chili oil. You can also fry more chili oil at a time. Usually, you can eat it with cold dishes or noodles.

5. 

   Step5:Pour the chili oil on the noodles. (if you don't like chili, you can pour the fried chili oil on the noodles directly). Mix well and eat.

6. 

   Step6:There is no buckwheat instant noodles. It's OK to make hand rolled noodles or boiled noodles. Supercooled the cooked noodles, drain the water and mix in all ingredients.