Sichuan cold noodles

alkali water surface:100g mung bean sprout:moderate amount shallot:moderate amount ginger:a few garlic:one flap special gold standard draw:two spoons pepper powder:1 teaspoon homemade red oil and hot pepper:spoon roasted peanuts:moderate amount vinegar:1 teaspoon sugar:1 teaspoon https://cp1.douguo.com/upload/caiku/4/d/d/yuan_4d194c42556cf57b79df47133f60f40d.jpeg

Sichuan cold noodles

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The cold noodles in my hometown are really delicious. It's hard to get the authentic taste in other places.

Cooking Steps

  1. Step1:100g alkaline water noodles. If it's really not easy to buy, it's OK to use ordinary noodles (but it's better not to choose the thin silver noodles). It's just that the taste may be a little bit worse when it's made. Because the alkaline water is a little hard, it's better to eat.

  2. Step2:It's made by myself.

  3. Step3:Cut the green onion into small pieces. It's better to add some green onion. I picked it in my yard. So I didn't pull it up. Only the green onion leaves.

  4. Step4:Chop all the ginger and garlic into foam, and then soak them in cold boiled water to make ginger and garlic water.

  5. Step5:Put the noodles in the pot and cook until there is a white spot in the middle. If it's vermicelli, cook it until it's seven or eight minutes ripe, and then fish it up. It must not be cooked well. Because it's too soft to cook well. In addition, the residual heat of the fished noodles can cover the cooked noodles completely.

  6. Step6:The noodles should be dried immediately. Put them on the chopping board. Add a spoon of vegetable oil.

  7. Step7:Use chopsticks to quickly mix the noodles with oil to avoid the noodles sticking together. Anyone who has eaten cold noodles knows that the noodles are a little hard and rooted. It's all thanks to the technology of cooking noodles and the oil that keeps them from lumping.

  8. Step8:Well mixed noodles. Spread them on the chopping board and cool them. This is the waste heat that can cover the white spot in the noodles.

  9. Step9:The root of the cold noodle is clear. Put it in a bowl. Under the bowl, lay a layer of scalded mung bean sprouts, kelp, raw cucumber or carrot. Because I want to make it temporarily, I have no preparation. There is no picture to take. Put a little dish below. It will taste better. believe me.

  10. Step10:Put aside the ginger and garlic foam. Just pour the ginger and garlic water into the cold noodles. Ginger and garlic water is very important. Only ginger and garlic water has enough. It can have that taste. (I think the delicious cold noodles I eat in my hometown is that kind of flavor. But it should also be adjusted according to my personal taste.

  11. Step11:Add two scoops of super gold. Remember it's a super gold. Special gold mark. Special gold mark. Because only the taste mixed by super gold standard has that kind of fresh taste. It's not so fresh.

  12. Step12:Add half a spoon of vinegar. In fact, I'm not jealous. So I just set the picture. I didn't add it. Ha ha ha.

  13. Step13:Add a little sugar. Just a little.

  14. Step14:Add a spoonful of pepper powder. I like spicy food very muc

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Cooking tips:There are skills in making delicious dishes.

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How to cook Sichuan cold noodles

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Sichuan cold noodles recipes

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