Chinese Food
Sichuan cold noodles
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Cooking ingredients
Cooking Steps
Step1:Deep fried peanuts are put into a fresh-keeping bag, crushed with a rolling pin, and mung bean sprouts are scalded in a boiling pot until they are broken and fished ou
Step2:Cut cucumber into slices; add a lot of water to the pot and bring to a boil. Bring to a boil until just broken (white heart still exists in the middle
Step3:Boil the noodles with cold water. Drizzle the water. Pour in the cooking oil and stir evenly to prevent the noodles from sticking. Put the noodles into a bowl. Put in the mung bean sprouts and cucumber shreds
Step4:Mix in salt, soy sauce, vinegar, sugar, pepper oil and mustard oil in turn; pour in cooked chili oil, sprinkle peanuts and stir well.
Cooking tips:Cold noodle nutrition one hundred Gram heat (kcal) one hundred and sixty-seven Carbohydrate (g) thirty-three point three Fat (g) One point seven Protein (g) Four point eight Cellulose (g) Zero point two Vitamin A (microgram) vitamin C (mg) vitamin E (mg) zero point five three Carotene (μ g), thiamine (mg), riboflavin (mg), niacin (mg), cholesterol (mg), magnesium (mg) Eight Calcium (mg) Two Iron (mg) Four point two Zinc (mg) one point two one Copper (mg) zero point zero eight Manganese (mg) zero point two eight Potassium (mg) ten Phosphorus (mg) sixty-one Sodium (mg) one hundred and sixty-three point seven Selenium (μ g) eight point six five 。 There are skills in making delicious dishes.
