粉麵
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涼麵以彈牙鹼水麵拌自製芥花籽油潑辣子、芝麻醬、蒜汁和香醋，再鋪上青瓜絲和紅蘿蔔絲。
先做辣子，準備如圖材料。
First make the chili oil; prepare the ingredients shown.
先把芥花籽油燒至冒煙。
Heat the canola oil until it smokes.
加入洋蔥、葱、薑，用小火炸。
Add the onion, spring onion, and ginger, and fry over low heat.
炸至所有配料微微焦黃，撈出。
Fry until all the aromatics turn lightly golden, then remove them.
將熱油分兩次潑入盛有辣椒碎和芝麻的碗中。
Pour the hot oil in two additions over a bowl holding the chili flakes and sesame seeds.
中途加一湯匙香醋，味道更香。
Add a tablespoon of aromatic vinegar partway through for extra fragrance.
芥花籽油潑的辣子最香，靜置一夜，顏色更漂亮。
Chili oil made with canola oil is the most fragrant; let it rest overnight for a prettier colour.
煮麵有講究：若用這種鹼水麵，先燒開水再下麵，煮5至7分鐘，撈出後迅速放入冷水搓洗，洗去麵上的膩層（有點燙手，要小心）。此時麵條帶水，需攤開瀝乾約1小時。
Cooking the noodles takes care: for this kind of alkaline noodle, bring water to a boil, add the noodles, cook 5-7 minutes, then quickly rinse in cold water to wash off the slippery layer (it's hot, be careful). The noodles will still be wet, so spread them out to drain for about an hour.
然後抹上芥花籽油，均勻抖散，令麵條更金黃、不黏膩、易保存。
Then coat with canola oil, shaking to separate the strands evenly so they turn golden, stay non-sticky, and keep well.
拌麵時多加些蒜汁，按個人辣度加紅油辣子，加些香醋（預先煮過的更佳），少許拌勻的芝麻醬，一大湯匙生抽，鹽加一點點就夠。
When tossing the noodles, add plenty of garlic juice, chili oil to your spice tolerance, some aromatic vinegar (pre-cooked vinegar tastes better), a little loosened sesame paste, a big tablespoon of soy sauce, and just a tiny bit of salt.
拌勻。
Toss until well combined.
鋪上配菜，例如青瓜絲、紅蘿蔔絲等，即可享用。
Top with sides like shredded cucumber and carrot, and dig in.
