Hot dry noodles

The origin of hot dry pasta is said to have been that, in the early 1930s, there was a shopkeeper named Lee Bao on Hanguchi Longti Street, who lived from the sale of sand powder and soup in the Guang Diya Temple. One day, when the weather was abnormally hot and many of the leftovers had not been sold, he feared that the pasta would deteriorate and that the leftovers would be boiled and dried and laid on the board. Spoiled on noodles. There was no choice but to put the noodles back in the air with oil. The following morning, Li Bao put the tared noodles in boiling water and made them boiled up and dried up into the bowl, and then added the spices used for the sale of cool powder, making it hot and fragrance. People compete to buy and eat. Some asked him what face he was selling, and he said it was “hot noodle”. Since then, he has been selling such faces, not only to compete with each other, but also to teach him a lot of lessons. It's easy to buy alkaline noodles in our kitchen, so many families are home-grown. I used to buy ready-made foods from the outside, and I used to cook them at home since I married my husband's house, because my mother-in-law was a hard-working woman, and first she thought it was unhygienic to sell it, then she made it better, and most importantly it was better than the outside! This hot dry paste is what she learned. I bought a little lasagna so I could do it myself. Well, friends who can't buy alkaline water in the field can learn to do it themselves