One: prepare some minced garlic; Then put a small amount of lard in the wok, and finally put the prepared minced garlic in the wok and stir-fry until golden brown, and then turn off the heat.

Two: After the minced garlic is cooked, the producer should add a small amount of salt to the pot, stir it back and forth, let the salt completely penetrate into the minced garlic, and then sprinkle some tiny chopped green onion out of the pot.

Three: Boil the prepared wet noodles (note: noodles can be bought in the market) in boiling water for two minutes, then remove the water, cool them in cold water (noodles in cold water taste better and taste stronger), and then mix them with fried garlic.

From the above, the producer can make a bowl of Meizhou instant noodles with good color and flavor without any complicated steps. Sesame oil and sauce are the most important and influential factors in the noodles, and if the producer wants to taste the most authentic Meizhou noodles, he can find a professional Meizhou noodles training class for systematic and comprehensive study. Because most of the sauces fried by most producers have a heavy taste, which completely overshadows the flavor of Meizhou instant noodles, which is obviously incorrect. Authentic Meizhou instant noodles not only look quite ornamental, but also taste a unique sense of pasta.