1. There are many kinds of fresh noodles, and different kinds of fresh noodles have different characteristics. Oolong noodles are not easy to agglomerate, and ordinary noodles are the easiest to agglomerate. Those who like udon noodles can cook with peace of mind, and it is no problem to eat them when they are cold. If you use wheat flour to make handmade noodles, you don't have to mix the noodles too soft and use too much water to knead them. As the saying goes, "Soft skin jiaozi, hard noodle soup".

2. Pour the water into the pot, bring it to a boil, and add fresh noodles. It is best to use lasagna. The wider the fresh noodles are, the harder it is to agglomerate. Shake the fresh noodles before cooking. Excess wheat flour on fresh noodles will stick together when it meets water. Shake unnecessary wheat flour to prevent fresh noodles from caking.

3. In the case of cooking, sprinkling some salt in the water can prevent fresh noodles from sticking to the dough, and finally there is no need to put salt.

4. After the fresh noodles are cooked, pick them up, put them in a bowl, filter the remaining noodle soup with cold boiled water, and then pour them into cold boiled water to let the water completely engulf the fresh noodles. Soaking fresh noodles like that will not only make them difficult to agglomerate, but also make them more and more delicious.

5. Pour out the cold boiled water before smearing, and pour the food that needs to be matched into the fresh noodles.

Soft and fresh noodles with distinct roots have stronger flavor, which enhances our friendliness to fresh noodles. Fresh noodles contain a small amount of high copper content, which can effectively supplement the high copper content and moisturize the hair. So eating fresh noodles often can protect your hair. People with a bad stomach also suggest eating more fresh noodle ingredients, and fresh noodles with soup can also nourish the stomach. For sister paper who often loses weight, fresh noodles are also good food to lose weight. The fat rate of fresh noodles is very low, which is beneficial to digestion and absorption, promotes human fat and can dissolve and improve satiety, thus reducing the intake of other high-fat ingredients.