Chinese Food
Sichuan cold noodles
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To be honest, I really don't have much interest in noodles. After careful calculation, the types of noodles I can eat are quite limited - first, Lanzhou beef noodles. I only eat capillaries, then noodles. It must also be Longxu noodles. I don't understand the fanaticism of noodle lovers. Although I grew up in the north, I also learned how to make ramen and roll it by hand. I just tasted it. I just wanted to fill my stomach. I was not very interested. Thanks for Dad's deep attachment to the delicious food in my hometown. Every summer, I will solemnly and seriously launch the most authentic cold noodles with hometown flavor, which makes me have a little bit of nostalgia for noodles. It's cool and pleasant in summer in Lanzhou. You should cover your quilt when you sleep at night. Dad has a folding fan. It's not allowed to be touched by children. It's only used for cold noodles. As long as my father said that I would eat cold noodles today, there would be a festive atmosphere in my family. My father would cook water and assign tasks to everyone at the same time. My mother would be responsible for choosing dishes
Cooking ingredients
Cooking Steps
Step1:Wash the chopping board and dry it; use a small bowl to hold the blending oil; prepare an electric fan to aim at the cold noodles of the chopping board. If not, use a fan. Boil the water in a pot. When the water is boiled, cook the noodles - do not cook too much at a time. One scoop can be fished out; add cold water to the water in the pot after the noodles are boiled, and then pull them up. Do not cook too soft; spread the cooked noodles on the cutting board. Pour a tablespoon of blending oil on the noodles. Quickly pick them up with chopsticks. Blow them at the same time until the noodles are all scattered and do not stick. This is repeated until the noodles are all cooked and fan coole
Step2:Blanch the mung bean sprouts in another water pot. Install the plat
Step3:Beat and dice 3 slices of ginger and 3 cloves of garlic. Mash with a little salt to make ginger and garlic pure
Step4:Add cold boiled water to make ginger and garlic juice; this is the key ingredient. With ginger and garlic juice, the taste is like seven or eight.
Step5:3 tbsp soy sauce with a little salt, monosodium glutamate and 4 tbsp cold boiled water is mixed into soy sauce. The purpose of adding water into soy sauce is to prevent the problem that too much soy sauce causes too deep color and insufficient flavor of noodles during the mixing process.
Step6:The above condiments add onion, vinegar, secret chili oil, sesame oil. The condiments are complete.
Step7:According to the needs of each person, choose noodles and put them on a plate. Add some bean sprouts. Mix in all kinds of seasonings according to the taste. Mix well
Step8:It's also good to mix cold noodles with spice
Step9:It's perfect to have a bowl of cold noodles and a bowl of green bean porridge in the hot summer.
Cooking tips:1. The common cold noodle is to cool it with cold water. I think it will affect the texture and taste of noodles. I don't like it. 2. Many children's shoes like to use cucumber as a side dish. I think the pickled cucumber will exude too much juice, which will affect the freshness of noodles. I don't like it. The shape of mung bean sprouts is similar to that of noodles, but the taste is quite different. It's only after a fool stutters into his mouth that he knows whether it's noodles or bean sprouts. There are many surprises. 3. Ginger and garlic are very spicy. When you put chili oil, please take it into consideration. Don't be too hot. 4. Secret chili oil is Lanyi's unique secret script. There will be a special recipe for introduction. If you can't wait, you can log in to Lanyi's Sina blog to find - http-// blog.sina.com .cn/s/blog_ 80d12db30100 sqql.html If you want to know more, there are the most detailed methods and steps in Auntie Lan's warm family dishes. There are skills in making delicious dishes.
