Chinese Food
The gold proportion of making cold noodles in North Sichuan
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Sichuan cuisine is my favorite cuisine. When it comes to Sichuan cuisine, I have to mention cold noodles in northern Sichuan. For people like us who are not hot and unhappy, it's like Wu Yanzu in cold dishes.
Cooking ingredients
Cooking Steps
Step1:Cold noodles. The proportion is pea powder water 1-
Step2:I'll start with a pea meal A kind of One part water switc
Step3:Pour in 5 parts of boiling water and mix well. Cool it down. It takes time for it to knot.
Step4:The sauce a-yongchuan Douchi is chopped. In the pot, add the minced Douchi with less oil and stir fry with ginger. Stir fry until fragrant.
Step5:Add sesame oil for standby.
Step6:Sauce B - delicious, vinegar, onion, garlic, millet, salt, sugar, chicken essence, sesame oil mixed into sauce.
Step7:Wait for the bean curd to cool and coagulate. Slice and set the plate + juice a + Juice B
Cooking tips:There are skills to chop and stir fry the Douchi to make it delicious.
