2. Chop garlic into mashed garlic with a knife.
3. Add the mashed garlic into the cold boiled water, and then mix it with the cold noodles.
In the process of making extended information cold noodles, gluten should be washed, and gluten accounts for most of the wheat protein. The protein content of gluten cold noodles is much higher than that of bean jelly, which is about 4.4g per100g.
Because alkali or gypsum should be added when making, a lot of water should be used to wash gluten, and most soluble B vitamins and potassium will also be lost.