Chinese Food
Cold noodles of Chongqing snacks
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Every summer, there are cold noodles everywhere. In Chongqing, a bowl of porridge and a bowl of cold noodles. This summer's appetite for loss of appetite suddenly turned on.
Cooking ingredients
Cooking Steps
Step1:Blanch the mung bean sprouts in boiling water. Remove and set aside.
Step2:Prepare the flour and oil. (dark rapeseed oil will make cold noodles look more beautiful. Other edible oils can also be used. The noodles must be alkaline, or the taste will be bad.)
Step3:Boil the water in the pot.
Step4:4. Put in the noodles. Stir. Let the noodles spread.
Step5:The water in the pot boils again. As shown in the picture below. Immediately pull up the noodles. (it can't be cooked too long. When the noodles are soft, they will stick together. It can't be too hard. It's not delicious. It's just right.)
Step6:Pick up the noodles as soon as possible. It's better to blow them with a fan to let them cool down.
Step7:Pour in a little canola oil. Stir. Let the noodles cool. Oil is also used to make noodles non stick, but not too much
Step8:The cooling surface has been finished. All you need is seasoning.
Step9:Put bean sprouts on the bottom of the bowl. Add cold noodles. A little salt (or not). A spoonful of chicken essence, a spoonful of ginger and garlic, three spoonfuls of soy sauce, three spoonfuls of vinegar, one spoonfuls of pepper oil, two spoonfuls of sesame oil, one spoonfuls of chili oil, one spoonfuls of sugar, one spoonfuls of chopped green onion and one spoonfuls of peanuts.
Step10:Stir evenly. A bowl of delicious and appetizing Chongqing cold noodles will be ready.
Cooking tips:1. The noodles must be alkaline and fine, but not too thin. 2. You can also use cucumber silk or kelp silk as a side dish. See if you like it. There are skills in making delicious dishes.
