Chinese Food
Sichuan cold noodles
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In summer, it's necessary to have cold noodles. Porridge + cold noodles. It's the taste of summer. When I was a child, I used to watch grandma's fan of cold noodles (I really took a palm fan) when I grew up. I also like fan of cold noodles (but I don't like eating them). Maybe I just like the process of fan of cold noodles. Today I share this with you
Cooking ingredients
Cooking Steps
Step1:One of the key ingredients for cold noodles is ginger and garlic water. It's not just to cut up the ginger and garlic, but to pull them out and add them to the cold noodles.
Step2:Boil the noodles with water. After the water boils, pull up the noodles. Control the dry water and put it in the plate.
Step3:Take the fan to blow the noodles and stir them up. At this time, you will feel that the noodles are too greasy to be separated. It doesn't matter. In the next step, the noodles will be separated automatically.
Step4:After the noodles are cooled, pour a spoonful of salad oil (also can be rapeseed oil, corn oil, etc.). Use chopsticks to pick up the noodles in bulk.
Step5:Add cucumber shreds, soy sauce, vinegar, sugar, ginger and garlic water, oil and pepper, peanut and sesame, sesame oil, onion and other seasonings, and finally sprinkle with onion.
Cooking tips:The traditional way of eating is cold noodles with green bean sprouts and kelp silk. I like cucumber silk. It's refreshing. It's the same. There are skills in making delicious dishes.
